Chocolate Peanut Butter Stacks


  • Chocolate Shortbread Cookie (adapted from Dorie)
  • 1 1/2 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 2 sticks room temperature butter
  • 2/3 powdered sugar
  • 1 egg yolk
  • 3/4 sea salt
  • 1 teaspoon vanilla
  • peanut butter pie filling
  • caramel sauce
  • salted and roasted peanuts


  1. Sift together the flour and cocoa powder. Set aside.
  2. Cream together the butter and sugar until light and fluffy, about 3 minutes. Add the egg yolk, sea salt, and vanilla.
  3. Add the flour mixture in 3 additions.
  4. Separate the dough into two and roll into a log shape. Wrap the dough in parchment or plastic wrap. Refrigerate for at least 4 hours, preferably overnight.
  5. Slice the cookies and bake on a parchment lined baking sheet. Place the cookies in a preheated 350 degree oven for about 12 minutes. Cool on a rack.
  6. I put the peanut butter pie filling in a piping bag fitted with a large round tip. I put a teeny bit of filling on the plate so that it acts as glue and the cookies will not move around on the plate. Place a cookie on top and pipe some filling. Do this again. You should have 2 layers of filling and 3 cookies.
  7. Drizzle caramel sauce over the top and sprinkle with peanuts.


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