Dessert/ Snacks

Halloween Cut Out Sandwich Cookies

But not just any cut out cookies… chocolate cookies lathered with a peanut butter honey sweetened filling.

The biscuits themselves are crisp, but a little softer than a comparable bourbon cream. They melt in your mouth, the peanut butter filling sticks just enough, the ultimate satisfying eating sensation! Peanut Butter lovers out there know what I’m saying.

The cookies are made of just a simple handful of ingredients, are super easy to make, and can of course be cut out using whatever shapes you like. I went with pumpkins and bats seen as it is that Halloween time of year but equally these work well as simple rounds, Easter or even Christmas shapes.

Give these a whirl with the kids to utilise some of the mid term break with a fun, edible, hands on activity.

Recipe created for Boyne Valley Honey. This is not a sponsored post.

Halloween Chocolate Cut Out Cookies

Print Recipe
By Serves: 10 -12 Prep Time: 20 mins + Chilling Time Cooking Time: 12 - 14 minutes


  • *For the Cookies*
  • 120g Boyne Valley Squeezy Honey
  • 125g smooth all natural peanut butter
  • 20g raw cacao powder or cocoa powder
  • 135g plain flour
  • 1 tbsp cornflour/cornstarch
  • *For the Filling*
  • 100g Boyne Valley Honey
  • 100g smooth all natural peanut butter
  • 1 tbsp butter or coconut oil, melted



Mix together the honey and peanut butter in a large bowl.


Sieve the cocoa powder, flour and cornstarch into the bowl. Fold and then get in with your hands to form a uniform chocolate dough!


Form a round disc, place into some cling film and put it into the fridge for 20 - 30 minutes.


Preheat your oven to 180C (350F).


Line a baking tray with baking paper.


Roll the dough out between two pieces of baking paper until it’s about ¼ inch thick.


Use Halloween cutters to create cookies. Reroll any scraps of dough until it is all used up. For 10 sandwich cookies you’ll need 20 cookies.


Bake for 12 - 14 minutes.


Whisk together the peanut butter, honey and oil or butter in a bowl. Place into the fridge to firm up while the cookies bake and cool.


Allow to cool for five minutes on the tray and then transfer to a wire rack to cool fully.


Place one heaped teaspoon of the filling in the centre of half of the cookies, spread and sandwich with a matching cookie on top.


Store in a sealed container for up to 3 days out of direct sunlight and some place cool.


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