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chocolate peanut butter cookie sandwiches

chocolate peanut butter sandwich cookie

Ingredients

Chocolate cookies:

5 ounces medjool dates (pitted and chopped)

¼ cup hot water

1 Tablespoon vanilla extract

1 egg

1 egg yolk

2 ounces unsweetened chocolate (chopped)

4 Tablespoons unsalted butter (cubed)

1 Cup whole wheat flour

½ cup cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

Peanut butter filling:

5 ounces medjool dates (pitted and chopped)

¼ Cup hot water

1 cup natural peanut butter (at room temperature)

2 Tablespoons unsweetened vanilla almond milk

Instructions

For the cookies:

Place the dates in a glass bowl, cover with hot water, let the dates soak for 10 minutes. Grind the softened dates in a food processor, stopping periodically to scrape down the sides of the bowl with a rubber spatula to fully incorporate all the date chunks. Continue to grind the dates until they turn into a homogenous paste.

Empty the date paste into the bowl of a standing mixer. With the whisk attachment in place, beat the date paste, vanilla, egg, and egg yolk until the eggs double in size, about 3 minutes.

In a separate, microwave safe bowl, heat the chocolate and the butter in the microwave on 50% power for 60-90 seconds. Stop every 30 seconds to stir the mixture and make sure the chocolate doesn’t burn. Continue heating until the chocolate and the butter have melted.

Allow the melted chocolate to cool slightly and with the standing mixer on low speed, slowly stream the melted chocolate into the eggs.

In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt and slowly add to the egg mixture. Mix until the flour is just combined.

Empty out the dough onto a large sheet of plastic wrap, roll the dough into a  log that is 2 inches in diameter, wrap the dough log with the plastic wrap and seal the ends. Chill the dough in the refrigerator for at least 30 minutes or overnight.

Preheat oven to 350 degrees, line 2 rimmed baking sheets with parchment paper.

While the dough is chilling, make the peanut butter filling.

For the filling:

Place the dates in a glass bowl, cover with hot water, let the dates soak for 10 minutes. Grind the softened dates in a food processor, stopping periodically to scrape down the sides of the bowl with a rubber spatula to fully incorporate all the date chunks. Continue to grind the dates until they turn into a homogenous paste.

Empty the date paste into the bowl of a standing mixer. With the whisk attachment in place, beat the date paste, peanut butter, and almond milk until a smooth, paste forms.

Bake the cookies:

When the dough is chilled, remove the plastic wrap and cut the dough log into ½ inch round slices. Place the sliced disks of dough on the parchment paper and bake until the edges are set (you should be able to lift up the edge of the cookie off of the baking sheet with your finger), about 12-15 minutes. The cookies should not be crisp – be sure not to over bake them and remove from the oven as soon as you can lift off the edge of the cookie. 

Remove the baked cookies from the oven and let them cool at least 30 minutes before making the peanut butter sandwiches.

Assemble the sandwiches:

Empty the peanut butter filling into a large sandwich bag, cut a hole out of one corner of the bag, squeeze a tablespoon amount of the filling onto one cookie (the filling should go on the side that was touching the baking sheet during baking) and top the filling with another cookie, flat side facing the filling. Chill the cookies or serve at room temperature.

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