Peanut Butter Sandwich Cookies
Servings: 12 cookies
Peanut Butter Sandwich Cookies are a no-bake confection that uses ready-made store-bought ingredients to create the most deliciously indulgent snack! Use your favourite cookie or cracker such as digestive, ritz, or one that pairs well with peanuts, peanut butter, and melted milk chocolate!
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Ingredients
- 24 digestive cookies
- 18 tablespoons crunchy peanut butter
- 3 cups milk chocolate chips
- 1/2 teaspoons vegetable oil
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup finely chopped salted peanuts
- 2 tablespoons chocolate jimmies
Instructions
- Set 12 digestive cookies upside down onto a parchment-lined baking sheet.
- Top each cookie with a slightly heaping tablespoon of peanut butter. Try to position the peanut butter in a mound right in the center of the cookie.
- Top those cookies with another digestive cookie, this time the right side up! Gently press down onto the top cookie to evenly spread out the mound of peanut butter. This will create the cookie sandwich.
- Next, melt the milk chocolate chips and vegetable oil in a microwave-safe bowl in 30-second increments at half power. Stir well between each increment until the chocolate is melted and smooth.
- Place one of the sandwich cookies into the melted chocolate to coat. Use a fork to turn the cookie over to coat the other side. Using the fork, lift the cookie out and tap the fork 10-12 times on the edge of the bowl to shake off the excess chocolate. Transfer the cookie back the the parchment-lined baking sheet. Continue until all cookies are coated in melted milk chocolate.
- Next, melt the semi-sweet chocolate in the same manner. (You do not need vegetable oil for the semi-sweet chocolate.)
- Transfer the melted semi-sweet chocolate to a piping bag or a sandwich bag. Cut a small tip from one lower corner. Hold the bag over the cookies and drizzle each cookie with the desired amount of chocolate. Immediately top the cookies with the chocolate jimmies and chopped salted peanuts.
- Set the baking sheet aside and allow the chocolate to cool and harden. Once the chocolate is firm, transfer the cookies to a food-safe container with a tight-fitting lid and store them at room temperature.