PB and Chocolate Cookie Butter-Stuffed Cookies

PB and Chocolate Cookie Butter-Stuffed Cookies

Prep Time

10 minutes

Cook Time

19 minutes


10 people

Get in on the hot new trend for all things “cookie butter” with this easy-to-prepare recipe. For these over-the-top cookie butter-stuffed cookies we sandwiched Otis Spunkmeyer® Double Chocolate Chip Cookies around chunky-rich homemade cookie butter made with Otis Spunkmeyer® Peanut Butter Cookies. For smaller “slider-size” sandwich cookies, slice frozen cookie dough nuggets in half before baking. This recipe is part of our 2014 Dessert Trends.


Sponsorship provided by Otis Spunkmeyer.

Peanut butter and chocolate, cookie plus cookie? No further tip needed!


  • 8 Otis Spunkmeyer® Sweet Discovery® Peanut Butter Cookie Dough, 1.33 oz. each, frozen
  • 20 Otis Spunkmeyer® Sweet Discovery® Double Chocolate Chip Cookie Dough, 1.33 oz. each, frozen
  • ¼ cup water
  • ¾ cup confectioner’s sugar
  • 2 to 3 tablespoons vegetable oil


  • 1 Preheat oven to 325°F.
  • 2 Place cookie dough nuggets on baking sheets; bake for 16 to 19 minutes, or until light golden brown. Remove from oven and cool.
  • 3 To prepare cookie butter: place 6 peanut butter cookies in food processor fitted with a steel blade; pulse until finely ground. Add water and powdered sugar and pulse to blend. Slowly add oil, as needed, until cookie butter has creamy peanut butter-like texture; transfer to bowl.
  • 4 Fine-chop remaining 2 peanut butter cookies and add to cookie butter mixture; stir until just blended.
  • 5 To assemble cookie butter-stuffed sandwiches: spread a generous portion of chunky cookie butter on flat side of half of the double chocolate chip cookies, put the remaining cookies on top and press closed.


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