Peanut Butter and Chocolate Batwich Cookies Recipe

Name: Peanut Butter and Chocolate Batwich Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup powdered vanilla soy beverage; 1 tsp. vanilla extract; 1/2 cup vegetable shortening; 1 cup sugar; 1 1/4 cups unbleached all-purpose flour; 1/2 cup unsweetened cocoa powder; 1/4 tsp. salt; 3/4 cup confectioners sugar; 1/2 cup creamy peanut butter; 1 Tbs. powdered vanilla soy beverage (dissolved in 1 Tbs. water); 1 tsp. vanilla extract; Black tube frosting

Servings: persons

1/4 cup powdered vanilla soy beverage
1 tsp. vanilla extract
1/2 cup vegetable shortening
1 cup sugar
1 1/4 cups unbleached all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 tsp. salt
3/4 cup confectioners sugar
1/2 cup creamy peanut butter
1 Tbs. powdered vanilla soy beverage (dissolved in 1 Tbs. water)
1 tsp. vanilla extract
Black tube frosting

1
To make Cookies: Dissolve soy beverage in 2 Tbs.
2
water; stir in vanilla.
3
Beat shortening and sugar in bowl with electric mixer until fluffy.
4
Beat in vanilla mixture.
5
Whisk together flour, cocoa powder, and salt in bowl.
6
Stir flour mixture into shortening mixture.
7
Wrap in plastic wrap, and chill 1 hour.
8
Preheat oven to 350F.
9
Coat 2 baking sheets with cooking spray.
10
Roll half of dough at a time on floured work surface to 1/8-inch thickness.
11
Cut Cookies with 3-inch bat-shaped cutter, and place on prepared baking sheets.
12
Prick Cookies with fork.
13
Bake 8 to 10 minutes.
14
To make Filling: Stir together confectioners sugar, peanut butter, soy beverage, and vanilla in bowl.
15
Spread 1 bat Cookie with 11/2 tsp.
16
Filling, and top with another Cookie.
17
Repeat with remaining Cookies.
18
Decorate with black tube icing.

798

kcal

Calories

Fat

134

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup powdered vanilla soy beverage, 1 tsp. vanilla extract, 1/2 cup vegetable shortening, 1 cup sugar, and more.

Yes, Peanut Butter and Chocolate Batwich Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Peanut Butter and Chocolate Batwich Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions