Chocolate Peanut Butter Sandwich Cookies
Published Jul 27, 2026
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These chocolate peanut butter sandwich cookies thick, chewy and perfectly rich. They start with two fudgy chocolate cookies. Then the middle is a creamy, salty-sweet peanut butter frosting.
These chocolate sandwich cookies with peanut butter frosting are incredibly rich and perfect for anyone who loves chocolate and peanut butter. You get two soft and fudgy chocolate cookies that have a rich chocolate flavor. Then we’re sandwiching them together with creamy peanut butter frosting. The frosting is salty, sweet and perfectly peanut butter-y.
The chocolate cookies have the perfect texture for sandwiching, and I love how the saltiness of the peanut butter pairs with the rich chocolate cookies.
Are they rich? Absolutely. Should you add these to your baking list? Without a doubt.
Baking Tips
- 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
- Homemade Oatmeal Cream Pies
- 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
These chocolate peanut butter sandwich cookies are extra rich. Each cookie sandwich has two rich and fudgy double chocolate cookies. Then the middle is a creamy, salty-sweet peanut butter frosting.
Equipment
- Cookie Sheets
Ingredients
Chocolate Cookies
- 2¼ cup all-purpose flour (281 grams)
- ¾ cup cocoa powder (60 grams)
- 2 teaspoons cornstarch, AKA cornflour in the UK
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter (226 grams), softened to room temperature
- 1 cup brown sugar (210 grams), light or dark, I use dark
- 1 cup granulated sugar (200 grams)
- 2 teaspoon vanilla extract
- 2 large egg
- 1½ cup chocolate chips (270 grams), dark or semi-sweet
Peanut Butter Filling
- ¾ cup unsalted butter (168 grams), softened
- ¾ cup smooth peanut butter
- 1½-2 cup powdered sugar (165-220 grams)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2-3 tablespoon whipping cream (30-45 grams), or milk, if needed
Instructions
Chocolate Cookies
- In a medium bowl, whisk together the flour, cocoa, cornstarch, baking soda and salt. If the coco is lumpy, be sure to sift it first. Set aside.
- In a separate large bowl, beat together the butter, brown sugar and granulated sugar until combined.
- Beat the eggs and vanilla extract into the butter mixture. Turn off the mixer and scrape down the sides of the bowl a few times to ensure there is no butter stuck to the bottom.
- With the mixer on a low speed, mix the dry ingredients into the butter mixture. Go slowly so that the flour doesn't blow everywhere.
- Stir in the chocolate 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 350℉(180℃) 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 1½ tablespoons of dough each. I recommend using a cookie scoop for uniform cookies.
- Bake 1 tray at a time in the preheated oven for 9-12 minutes, or until the tops look just set. Remove from the oven and cool the cookies on the cookie sheets.
Peanut Butter Filling
- In a large bowl, beat the butter until smooth (about 2-4 minutes). Then mix in the peanut butter.
- Add in 1 cup powdered sugar, along with the vanilla and salt. Beat together, starting with the mixer on a low speed and gradually increasing to medium speed.
- Mix in the rest of the powdered sugar a little at a time until the desired sweetness is reached. If the frosting seems too thick, then beat in a little whipping cream or milk, 1 tablespoon at a time.
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. If you prefer, transfer the frosting to a large piping bag with a large round tip. Squeeze a dollop onto the bottom of each cookie.
- Repeat with the rest of the cookies. I got 16 sandwiches in total.
Notes
- Cocoa: I recommend using Dutch-process for a richer chocolate flavor and darker cookie color.
- 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.
- Make Ahead Tips: Cookie dough can be stored covered, in the fridge for up to 48 ours. Cookie dough balls can be frozen in an airtight freezer bag for up to 2 months. Bake from frozen, as directed in the recipe. Frozen cookies will likely need 1-2 extra minutes to bake.
- 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 16 sandwiches and all the frosting is used.
Nutrition
Calories: 556kcal, Carbohydrates: 64g, Protein: 7g, Fat: 32g, Saturated Fat: 17g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 81mg, Sodium: 258mg, Potassium: 184mg, Fiber: 3g, Sugar: 45g, Vitamin A: 720IU, Vitamin C: 0.1mg, Calcium: 56mg, Iron: 2mg
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