Best 5 Cocoa Peanut Butter Heart Shaped Sandwich Cookies Recipes

VALENTINE SANDWICH COOKIES

Steps:

• Combine the butter and sugar in a large mixing bowl, and beat on medium speed until light and fluffy. Add the egg and vanilla, and beat until well incorporated. Whisk together the flour, cocoa, baking powder, and salt. Gradually add the dry mixture to the creamed mixture, beating on the lowest speed. Continue to mix on the lowest setting until the dry ingredients are just incorporated.
• Divide the dough in half, and shape it into two discs. Wrap in plastic wrap and refrigerate for 1 hour.
• When the dough is chilled, preheat the oven to 350 F. Line a baking sheet with parchment paper or a baking mat. Set aside. Taking only one portion of dough out of the refrigerator at a time, turn the dough out onto a lightly floured surface. Roll the dough to 1/8-1/4 inch thickness. Use a heart-shaped cookie cutter to cut out cookies and transfer them to the prepared baking sheet.
• Bake the cookies for 9-10 minutes, then transfer to a wire rack to cool completely. Once the cookies are cooled, prepare the filling. Combine the softened butter, half and half, vanilla, and salt and beat until combined. Add the powdered sugar slowly until the filling is smooth. It should be slightly stiffer than cupcake frosting. Add pink or red food coloring until the desired color is reached.
• Transfer the filling to a piping bag fitted with a large round tip (or a freezer zip-lock bag with the corner snipped off.) Pipe the filling onto half of the cookies, and top with the remaining cookies to form a cookie sandwich.

CHOCOLATE HEART COOKIES

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine the flour and cocoa; gradually add to creamed mixture and mix well. , On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a 3-in. heart-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets. , Bake at 375° for 8-10 minutes or until firm. Remove to wire racks to cool., In a microwave, melt vanilla chips and 1 tablespoon shortening at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth., Dip both sides of cookies into melted mixture; allow excess to drip off. Place on waxed paper; let stand until set. , In a microwave, melt the chocolate chips and remaining shortening; stir until smooth. Drizzle over the cookies. Place on wire racks to dry.

PEANUT BUTTER SANDWICH COOKIES

Steps:

• In a large bowl, cream the shortening, peanut butter and sugars until light and fluffy, about 4 minutes. Beat in eggs and vanilla. Combine the flour, baking soda and salt; add to creamed mixture and mix well., Shape into 1-in. balls and place 2 in. apart on ungreased baking sheets. Flatten to 3/8-in. thickness with fork. Bake at 375° for 7-8 minutes or until golden. Remove to wire racks to cool. , For filling, in a large bowl, beat the peanut butter, confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Spread on half of the cookies and top each with another cookie.

PEANUT BUTTER COCOA COOKIES

Steps:

• HEAT oven to 350 degrees F.
• COMBINE shortening, peanut butter, brown sugar and granulated sugar in bowl of electric mixer; beat at medium speed until well blended. Gradually add eggs and vanilla, beating well.
• COMBINE flour, cocoa, baking powder and baking soda in medium bowl. Add to shortening mixture, beating at low speed until blended. Stir in chocolate chips. Drop by rounded tablespoonfuls 2 inches apart onto ungreased baking sheets.
• BAKE 10 to 12 minutes, or until edges are lightly browned. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.

PEANUT BUTTER COCOA NO-BAKE COOKIES

Steps:

• Place a piece of wax paper or foil on cookie sheet. Combine sugar, butter, milk and cocoa in medium saucepan.
• Cook over medium heat, stirring constantly, until mixture comes to rolling boil.
• Remove from heat; cool 1 minute.
• Add peanut butter; stir to blend. Add oats, peanuts and vanilla; stir to mix well. Quickly drop mixture by heaping teaspoons onto wax paper or foil. Cool completely. Store in cool, dry place.