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Chocolate Peanut Butter Bat Cookies

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Chocolate Peanut Butter Bat Cookies are adorable sandwich cookies made with buttery shortbread, a creamy peanut butter filling, and a smooth milk chocolate coating. Decorated with sprinkles and candy eyes, these spooky treats are perfect for Halloween or any fun occasion.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 20 sandwich cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 cup (227 g) unsalted butter, softened
  • ½ cup (60 g) powdered sugar
  • 2 tablespoons granulated sugar
  • ½ cup (68 g) cornstarch
  • 2 cups (260 g) all-purpose flour
  • 1 tablespoon vanilla extract
  • Pinch of salt
  • 1 cup creamy peanut butter
  • 3 tablespoons powdered sugar (for filling)
  • 3 tablespoons whole milk
  • 1 teaspoon salt (for filling)
  • 1 (12 oz) bag milk chocolate chips or melting chocolate
  • 1 tablespoon vegetable oil or coconut oil
  • Chocolate sprinkles
  • White chocolate chips or candy eyes

Instructions

  1. Cream together butter, powdered sugar, granulated sugar, and vanilla extract until light and fluffy.
  2. In a separate bowl, whisk flour, cornstarch, and salt. Gradually mix into the butter mixture until a soft dough forms.
  3. Wrap the dough in plastic wrap and chill for 20 minutes.
  4. Preheat oven to 350°F (176°C). Line baking sheets with parchment paper.
  5. Roll dough to ½-inch thickness on a floured surface. Cut out bat shapes and place on baking sheets 1 inch apart.
  6. Bake for 14–16 minutes until edges are just golden. Cool on wire racks, then freeze for 10 minutes to firm.
  7. Make filling: Mix peanut butter, powdered sugar, milk, and salt until smooth. Adjust consistency if needed.
  8. Spread filling on the flat side of half the cookies and top with another cookie to form sandwiches. Freeze for 15 minutes.
  9. Melt chocolate chips with oil in microwave or double boiler until smooth.
  10. Dip cookie sandwiches in melted chocolate, let excess drip off, and place on parchment paper. Decorate immediately with sprinkles and candy eyes.
  11. Chill in refrigerator for 30 minutes or until chocolate sets.

Notes

  • Use dark or semi-sweet chocolate for a richer flavor.
  • For a nut-free version, substitute peanut butter with sunflower seed butter.
  • Add black cocoa powder to the dough for darker cookies.
  • If short on time, drizzle chocolate instead of dipping.
  • Store in fridge for up to 3 weeks or freeze up to 2 months.

Nutrition

Find it online: https://savorymomskitchen.com/chocolate-peanut-butter-bat-cookies/