Peanut Butter Spritz Sandwiches

Pressed peanut butter cookies sandwiched around a square of milk chocolate that melts from the heat of the just-baked cookies. The warmth softens the chocolate into a gooey filling without any extra work.

This recipe uses a peanut butter cookie mix, so the dough comes together fast. Mix it up, load the cookie press, and stamp out your shapes. The spritz-style dough is stiff enough to hold intricate press patterns but tender once baked.

Timing is everything on the assembly. You need to sandwich the cookies while they’re still warm from the oven so the chocolate melts and fuses the two halves together. Work in batches: bake one sheet, assemble those sandwiches, then move to the next.

Pro Tips

• Don’t overbake. Pull the cookies when they’re set but not browned. They need to be warm and pliable for sandwiching.
• Press the two cookies together gently. Too much force and the chocolate squeezes out the sides.
• Let assembled sandwiches cool completely on a wire rack until the chocolate re-sets before stacking or storing.
• If the chocolate doesn’t melt enough from the cookie warmth alone, pop the assembled sandwiches back in the turned-off oven for 30 seconds.

Variations

• Use dark chocolate bars instead of milk chocolate for a richer, less sweet filling.
• Spread a thin layer of marshmallow fluff on one side before adding the chocolate for a s’mores-inspired twist.
• Roll the edges of the warm sandwiches in crushed peanuts or mini chocolate chips for decoration.