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Towering cookies ready to topple into your mouth with delightful deliciousness from the kitchens of  goldhart

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I really love the combination of chocolate and peanut butter, so when thinking of more cookie sandwiches to try, I just had to use my favorite chocolate sugar cookie recipe with some peanut butter buttercream.


Chocolate Sugar Cookies

2 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon baking powder
1 cup unsalted butter - room temperature
1 3/4 cups granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract

In a large bowl, whisk together the flour, cocoa powder, salt, and baking powder.

Using an electric mixer, beat the butter and sugar until light and fluffy (about 3 to 4 minutes). Add the eggs and beat well. Add the vanilla extract and beat until combined. Add the flour mixture and beat until you have a smooth dough. Note that this dough will be rather hard - your mixer might have a bit of trouble. For this reason, I recommend only mixing one batch at a time, even if you intend to make more.

Divide the dough in half and wrap each half in plastic wrap or whatever you like to wrap your dough in. Chill in the fridge for about an hour.

Preheat oven to 350 degrees F when you're ready to bake. Roll out dough, cut, and chill the cut cookies in the fridge for 10-15 minutes before baking. I strongly recommend sprinkling these cookies with sugar before baking if you aren't intending to ice them, they're so good like that oAo


Peanut Butter Buttercream

1/3 cup vegetable shortening
1/3 cup butter - room temperature
3/4 cup peanut butter*
1 teaspoon pure vanilla extract
4 cups confectioners' sugar
~4-8 tablespoons milk

*use regular, 'creamy' peanut butter. Don't use chunky or low-fat/fat-free. If you use the latter you'll just end up having to add more fats (either milk, butter, or shortening) to your icing to make it whip properly.

Cream shortening and butter with electric mixer. Add peanut butter and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. When all sugar has been mixed in, icing will appear dry. Add milk, one tablespoon at a time, and beat at medium speed until light and fluffy. The amount of milk you have to add will depend mostly on what kind of peanut butter you use (how much fat is in it) and how smooth you want your icing to be.


Then, spread the icing on the cookies and press gently to make cookie sandwiches! If your icing starts to get a bit dry while you're doing this, just give it another spin in the electric mixer to re-whip it. You can also refrigerate any leftover icing and re-whip it before using it.

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Allergy warning – recipe contains peanut, dairy & egg products