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PB and Chocolate Cookie Butter-Stuffed Cookies


  • 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

Prep Time:

10 minutes

Cook Time:

19 minutes



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.

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


  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.