Flour-Free Chocolate Chip Peanut Butter Cookies Sammies with Peanut Butter Cream Filling
Prep time: 
Cook time: 
Total time: 
Yield: 8 large sandwich cookies
Cookies adapted from Sweetie Petitti
Peanut Butter Cream Filling from the Bouchon Bakery (I added cinnamon)
  • 1 cup peanut butter
  • 1 cup (packed) brown sugar
  • 1 large egg
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 to 1½ cups milk chocolate or semi-sweet chocolate chips
Peanut Butter - Cinnamon Cream Filling*
  • 1 stick butter, at room temperature
  • ½ cup creamy peanut butter
  • 1 teaspoon ground cinnamon
  • 1⅔ cups confectioners' sugar ( I used 1⅓ cups)
  • Melted chocolate or caramel, (optional)
  1. Preheat oven to 350°F. Mix first 6 ingredients in a bowl. Stir in chocolate chips. Roll 1 tablespoon (or a scant tablespoon for thinner cookies) of dough for each cookie, into ball.
  2. Arrange on a large (I used a 12 by 17 half sheet pan), parchment lined baking sheet - 2 inches apart. You should have 16 balls of dough (more if using scant tablespoon). Use the bottom of a glass to flatten each ball of dough.
  3. Bake cookies about 10 - 12 minutes. Cool on sheets 5 minutes. Transfer to racks; cool completely.
  4. Beat together cream filling ingredients until smooth, then scoop into a pastry bag with a plain tip or a zip-lock bag.
  5. Using the pastry bag with a plain tip, or the zip-lock bag with the end snipped off, pipe cream filling evenly on to 8 cookies. Drizzle with melted chocolate or caramel, if desired. Top with remaining 8 cookies.
*You might have some cream filling left over ( I overfilled each one, so not much left over), so double the cookie recipe or umm, dive into it with a huge spoon, like I did.
Recipe by parsley sage sweet at https://parsleysagesweet.com/2011/10/10/src-peanut-butter-again-yes-cookies-on-steroids/