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Home > Recipes > Double Chocolate Peanut Butter Sandwich Cookies

Double Chocolate Peanut Butter Sandwich Cookies Recipe

Double Chocolate Peanut Butter Sandwich Cookies
  • Intermediate

Find Similar Recipes:

Cookies x Intermediate x HERSHEY’S Semi-Sweet Chocolate Chips x HERSHEY’S SPECIAL DARK Mildly Sweet Chocolate Chip x HERSHEY’S Cocoa x REESE’S Creamy Peanut Butter x Christmas x
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Prep Time:
20 Minutes
Skill Level:
Intermediate

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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 0 -
Calories from Fat 0 -
Total Fat 0g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

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

Directions

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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