These chocolate peanut butter sandwich cookies are over the top delicious. They start with two fudgy chocolate cookies that are filled with peanut butter chips. Then in the middle is the creamiest peanut butter frosting for the perfect combo of salty-sweet.
When it comes to chocolate cookies – I have a slight problem. My double chocolate cookies are by far, the recipe from my blog that I bake the most often. And I don’t think a season goes by where I don’t develop a new variation or permutation on these deliciously fudgy cookies.
So today, I’m sharing these chocolate sandwich cookies with peanut butter frosting. You get two soft and fudgy chocolate cookies that are filled with peanut butter chips. Then we’re sandwiching them together with creamy peanut butter frosting. They’re definitely more of a dessert cookie, as opposed to simply a little snack, since you’re getting quite a lot of dessert in one delicious bite.
The chocolate cookies have the perfect texture for sandwiching, and I love how the salty sweet peanut butter frosting and peanut butter chips pair with the rich chocolate cookies.
Are they rich? Absolutely. Should you add these to your baking list? Without a doubt.
- For the cookies, your butter should be softened but not melted. Melted vs softened butter behaves differently in baking. Because this recipe was developed with softened butter, it’s important that it’s softened and not melted.
- I highly recommend using a cookie scoop when making cookies, especially sandwich cookies. It will ensure that your cookies are all the same size (creating better sandwiches). The dough for this recipe can also be quite sticky, so this way you have much cleaner hands.
- The cookies need to be 100% cooled before frosting. If the cookies are still warm, the frosting will melt when you go to make your cookie sandwiches.
- Make sure to use smooth, commercial-style peanut butter for the frosting. You don’t want to use anything labeled natural or homemade – basically anything that can separate. If your peanut butter separates (ie there’s a pool of oil at the top) then it can separate in the frosting and can lead to overly dry or overly oily peanut butter frosting.
- For a less sweet version and to save some time, feel free to sandwich the cookies with peanut butter instead of making the peanut butter frosting.
Need more sandwich cookies? Then be sure to try:
- Homemade Chocolate Sandwich Cookies
- Peanut Butter Oatmeal Sandwich Cookies – these are like a soft and chewy Nutter Butter
- Chocolate Chip Sandwich Cookies – you get 2 chewy chocolate chip cookies with creamy chocolate frosting in the middle
Chocolate Peanut Butter Sandwich Cookies
- Cookie Sheets
- 1 cup all-purpose flour (125 grams)
- ⅔ cup cocoa powder (53 grams)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 10 tablespoons unsalted butter (140 grams) softened to room temperature
- ⅔ cup brown sugar (133 gams) light or dark
- ⅓ cup granulated sugar (66 grams)
- 1 teaspoon vanilla extract
- 1 large egg
- ¾ cup peanut butter chips divided
Peanut Butter Filling
- ¼ cup unsalted butter (56 grams) softened
- ¼ cup smooth peanut butter
- ¾ - 1 cup powdered sugar (83 - 110 grams)
- ½ teaspoon vanilla extract
- 1 tablespoon milk or cream, if needed
- In a medium bowl, whisk together the flour, cocoa, baking soda and salt.
- In a separate large bowl, beat together the butter, brown sugar and granulated sugar until fluffy.
- Beat in the egg and vanilla extract.
- With the mixer on a low speed, mix the dry ingredients into the butter mixture. Go slowly, as the flour can blow up.
- Stir in ½ cup peanut butter chips.
- Cover the bowl with plastic and refrigerate for at least 2 hours or up to 48 hours. I prefer to chill the dough for 4+ hours.
- When ready to bake, preheat the oven to 350F (180C) and line cookie sheets with parchment paper or baking mats.
- If the dough has chilled overnight, take it out of the fridge and let it sit on the counter for 5-15 minutes so that it can soften slightly.
- Form the dough into balls with about 1 - 1.5 tablespoons of dough each. They should be about the size of a ping pong ball, or a little smaller. I typically get between 24-26 cookies in total. Place 2 inches apart on a lined cookie sheet. I recommend using a cookie scoop if you have one.
- Bake 1 tray at a time in the preheated oven for 9-11 minutes, or until the tops look just set. Remove from the oven and place a few extra peanut butter chips on top of each cookie with the remaining ¼ cup.
Peanut Butter Filling
- Beat the butter until smooth. Then mix in the peanut butter. Mix until smooth.
- Beat in ½ cup powdered sugar and the vanilla.
- Mix in the rest of the powdered sugar a little at a time until the desired sweetness is reached. If it seems too thick, mix in the milk (or cream.
Making the Sandwiches
- Ensure that the cookies are fully cooled first.
- Frost the bottom of 1 cookie with the peanut butter filling using a flat knife, then sandwich a second cookie on top.
- Repeat with the rest of the cookies. I got 13 sandwiches in total.
- Peanut Butter Chips: Feel free to use regular chocolate chips if you prefer.
- Cookie Sizes: I typically make slightly smaller cookies for this recipe, since you end up with 2 cookies plus the filling with each cookie sandwich. I don't quite fill my medium-sized cookie scoop (which is 1.5 tablespoons of batter) for each cookie.
- Peanut Butter: Make sure to use smooth, commercial-style peanut butter for the filling, as opposed to anything homemade or labeled natural. You don't want to use peanut butter that can separate.
- Storage: Store cookies in an airtight container at room temperature for up to 3 days, or in fridge for up to 5 days. If your kitchen is warm, then I recommend storing in the fridge.
- Nutrition: Details are an estimate only and based on 1 cookie sandwich (2 cookies plus filling), assuming that the recipe yields 13 sandwiches and all the filling is used.