Dipped Peanut Butter Sandwich Cookies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the cookies:</li><li class="ingredients-single-item">115g unsalted butter, softened</li><li class="ingredients-single-item">100g smooth peanut butter</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">100g light brown sugar, packed</li><li class="ingredients-single-item">1 large egg, room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">180g all-purpose flour</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp baking powder</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">60g unsalted butter, softened</li><li class="ingredients-single-item">120g smooth peanut butter</li><li class="ingredients-single-item">150g powdered sugar, sifted</li><li class="ingredients-single-item">2 tbsp heavy cream</li><li class="ingredients-single-item">1/2 tsp vanilla extract</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the chocolate dip:</li><li class="ingredients-single-item">200g dark chocolate (70% cocoa), chopped</li><li class="ingredients-single-item">15g coconut oil or vegetable shortening</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper or silicone baking mats</li><li class="equipment-single-item">Cookie scoop (2cm diameter)</li><li class="equipment-single-item">Fork (for criss-cross pattern)</li><li class="equipment-single-item">Heatproof bowl for melting chocolate</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C and line two baking sheets with parchment paper or silicone mats. This preparation ensures your cookies bake evenly and don't stick to the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl or stand mixer, cream together the softened butter and peanut butter until completely smooth, about 2 minutes. The fats in both butters need to be fully incorporated to create the right structure for your cookies.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add both sugars to the butter mixture and beat on medium-high speed until light and fluffy, about 3-4 minutes. This extended creaming creates tiny air pockets that give your cookies their wonderful texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Beat in the egg and vanilla extract until fully incorporated and the mixture looks smooth and glossy. Scrape down the sides of the bowl to ensure everything is evenly mixed.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until combined. Overmixing develops gluten and can make your cookies tough, so stop as soon as no dry streaks remain.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Using a 2cm cookie scoop, portion the dough into balls and place them 5cm apart on the prepared baking sheets. You should get approximately 30 cookies to make 15 sandwiches.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Lightly flatten each ball with the palm of your hand, then use a fork to create a criss-cross pattern on top of each cookie. This traditional peanut butter cookie design also helps them bake evenly.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 10-12 minutes until the edges are just starting to turn golden but the centers still look slightly soft. The cookies will continue to firm up as they cool, so don't overbake or they'll become dry.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. They need to be completely cool before filling to prevent the filling from melting.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>While the cookies cool, prepare the filling. In a medium bowl, beat together the softened butter and peanut butter until smooth and creamy. Add the sifted powdered sugar in small batches, mixing after each addition to prevent a sugar cloud. Beat in the heavy cream, vanilla, and salt until the filling is light and fluffy, about 3 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Turn half of the cooled cookies upside down and pipe or spoon about 1 tablespoon of filling onto each cookie base. The filling should be thick enough to hold its shape but soft enough to spread slightly when sandwiched.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Gently press the remaining cookies on top of the filling, creating sandwiches. Press just enough to spread the filling to the edges without squeezing it out.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Place the assembled cookies in the refrigerator for 20 minutes to firm up the filling. This makes them much easier to dip in chocolate.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>For the chocolate coating, place the chopped chocolate and coconut oil in a heatproof bowl. Melt in the microwave in 30-second intervals, stirring between each, or over a double boiler until completely smooth. The coconut oil gives the chocolate a beautiful shine and helps it set properly.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Remove the chilled cookies from the refrigerator. Dip half of each sandwich cookie into the melted chocolate, allowing excess to drip off. Place on parchment-lined baking sheets.</li><li class="MethodStepper"><h4 class="step-title">Step 16</h4>Allow the chocolate to set completely at room temperature (about 1 hour) or speed up the process by refrigerating for 15-20 minutes. The chocolate should be firm and no longer tacky when touched.</li><li class="MethodStepper"><h4 class="step-title">Step 17</h4>Store the completed sandwich cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. If stacking in storage, place parchment paper between layers to prevent sticking.</li></ol>