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Double Chocolate Peanut Butter Sandwich Cookies Recipe

Double Chocolate Peanut Butter Sandwich Cookies

Prep Time: 20 Minutes

Skill Level: Intermediate

Recipe Rating


  • 1-3/4 cups all-purpose flour
  • 1-1/2 cups sugar
  • 3/4 cup (1-1/2 sticks) butter or margarine
  • 2/3 cup HERSHEY'S Cocoa
  • 3/4 teaspoon baking soda
  • 2 eggs
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1/4 cup finely chopped peanuts
  • 1-3/4 cups REESE'S Creamy Peanut Butter


  • 1. Heat oven to 350°F.
  • 2. Combine flour, sugar, butter, cocoa, baking soda, eggs, milk and vanilla in large mixing bowl; beat until well blended. Refrigerate until firm enough to handle, about 2 hours. Roll chilled batter into 1-inch balls; place on ungreased cookie sheet.
  • 3. Bake 8 to 10 minutes or until almost set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
  • 4. Line tray or cookie sheet with wax paper. Prepare CHOCOLATE FOR DIPPING. Dip half of cookies into prepared coating, covering one-half of each cookie. Place on prepared tray. Sprinkle peanuts over top of cookies, if desired; let stand until chocolate is set.
  • 5. Spread about 1 tablespoon peanut butter on flat side of remaining cookies; top with dipped cookies, pressing down gently. Tightly cover; store at room temperature. Makes about 25 sandwich cookies.
  • CHOCOLATE FOR DIPPING: Place 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips and 1 teaspoon shortening (do not use butter, margarine, spread or oil) in small bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating until chips are melted when stirred.

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