Award Winning Food, Drink & Travel Magazine
peanut butter cookies Darina Coffey
Share on facebook
Share on twitter
Share on whatsapp
Share on linkedin

Peanut Butter Cookie Sandwiches Recipe with Sea Salt Chocolate by Darina Coffey

I wish I had more time to dedicate to my beloved baking but when I’m up the walls but in need of a quick fix, this ridiculously decadent Peanut Butter Cookie Sandwiches Recipe is my go to. I debated calling them PB & Joy cookies, as the four ingredient, easier than pie beauties can be whipped up in less than twenty minutes. You could stop there but why not gild the lily and knock up a quick buttercream filling and make a monstrous treat out of it?

Melting chocolate over a double boiler is basically free therapy and a licence to lick the bowl, so don’t skip out on the chocolate coating which I spike with sea salt for that irresistible sweet and salty hit. Finally, if you want to make a dessert out of these babies, why not fill with ice cream? Go on, you deserve it.


200g crunchy peanut butter
120g light brown sugar
1 egg
100g dark chocolate

Peanut buttercream
100g peanut butter
70g Icing sugar
30g soft butter
1 tbsp evaporated milk

250g dark chocolate
sea salt flakes
a handful of peanuts, chopped


1. Preheat your oven to 170c. To a bowl, add peanut butter and sugar and mix until incorporated with wooden spoon.
2. In a separate bowl, beat an egg and add into the peanut butter mix, incorporating fully.
3. Chop the dark chocolate into chunks and add to batter.
4. Spoon the batter on a lined baking sheet and flatten slightly, these won’t spread too much but bake on two baking sheets.
5. Bake for 10 minutes or until golden and allow to cool on a wire rack once removed from the oven.
6. Meanwhile, chop and melt chocolate slowly over a double boiler or in 30 second spurts in the microwave on defrost setting.
7. To make the peanut buttercream, add soft butter and icing sugar to a stand mixer and beat for 1 minute to combine. Add the peanut butter and continue to beat for 3 to 4 minutes until fluffy.
8. Take the cooled cookies and fill with buttercream, sandwich together and dip half the sandwich in chocolate.
9. Sprinkle with sea salt flakes and chopped peanuts and allow the chocolate to set (or not!) and serve.

N.B: This recipe is insanely good (albeit pricey) made with almond butter in the place of PB.

peanut butter cookies Darina Coffey


Darina CoffeyGrowing up with the name Darina, I was constantly asked if I could cook like my namesake. With that(and greed) as the ultimate motivator, I realised that baked goods make excellent bribes and an obsession was born! With bachelor’s and master’s degrees in law I undertook a PhD, but a preference for cookbooks to textbooks persisted. As a (self-confessed!) demon in the kitchen, I am the only person to have contested both Masterchef and the Great Irish Bake off, fuelling my desire to focus on food in a serious way. Working with TheTaste allows me to satisfy this craving and marries my food fascination with my love of writing and ranting.

Darina Coffey Darina Coffey
Recently Added

 Receive regular updates, special offers, reviews, competitions and much more..