Two soft & chewy cookies slathered with milk chocolate buttercream. If you like peanut butter cups – these Peanut Butter Sandwich Cookies with Chocolate Frosting are for you.
I’ve made my fair share of peanut butter & chocolate recipes. But I don’t believe in too much of a good thing.
And 1kg jars of peanut butter were on sale. So clearly I’d be losing money if I didn’t buy a massive jar and start baking.
Enter Peanut Butter Sandwich Cookies with Chocolate Frosting. Two soft & chewy peanut butter cookies sandwiched together with smooth chocolate buttercream frosting. They’re like a reverse peanut butter cup in delicious, home made cookie form.
And if you’ve ever spread peanut butter on a Hershey or Cadbury bar – these cookies are for you. (Or maybe I’m the only one with glutton as a middle name….)
The peanut butter cookies come together in no time and you likely have the ingredients in your kitchen already. Butter, peanut butter, sugar, vanilla, flour and baking soda. You can use smooth or chunky peanut butter here – but I wouldn’t recommend using natural peanut butter because the oil can separate.
Now, to get uniform shaped cookies that are perfect for sandwiching – I recommend using a cookie scoop to form your dough into balls. After making the dough pop the bowl in the fridge for 20 minutes, then use your scoop to form cookies. The cookies will spread on their own while baking, so you don’t need to flatten the dough balls with a fork.
To keep the cookies uber soft, the bake time here is short. About 7-9 minutes, depending on the size of your cookies. When you remove them from the oven the tops should look just set. They’ll continue baking as they cool on your cookie sheet – so there’s no need to worry.
Then for the chocolate buttercream. Nothing fancy here – just butter, cocoa, powdered sugar and whipping cream. You could use milk instead of cream – but cream will give you a more luxurious consistency. You’ll likely end up with some leftover frosting, but it keeps well in an airtight container in the fridge.
Then it’s time to get sandwiching. At the end of the day you’ll get two parts chewy peanut butter cookie to one part chocolate frosting. Equalling 100% delectable of course.
Peanut Butter Sandwich Cookies with Chocolate Frosting
For the Peanut Butter Cookies
- 1/3 cup unsalted butter , softened to room temperature
- 1/3 cup smooth peanut butter , not natural or homemade
- 2/3 cup packed brown sugar , light or dark
- 1 large egg
- 1 teaspoon vanilla
- 1 cup all-purpose flour spooned & leveled
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt to taste
For the Chocolate Buttercream*
- 1/2 cup unsalted butter , softened to room temperature
- 2/3 cup unsweetened cocoa powder
- 1 and 1/2 -2 cups icing/confectioner's/powdered sugar
- 1 teaspoon vanilla
- 2-4 tablespoons whipping cream , half & half cream or milk
- In a large bowl using an electric mixer on medium speed, beat the butter until light and fluffy (about 1 minute). Add in the peanut butter and sugar and continue beating until evenly mixed, followed by the egg and vanilla. Turn the mixer down to low and carefully add in the flour, baking soda and salt. Beat until combined, turning off the mixer and scraping down the sides of the bowl as necessary.
- Place the bowl of dough in the fridge for 20 minutes. Then once ready to bake preheat the oven to 350F degrees and line 2 cookie sheets with parchment paper or a silicone baking mat. Form the dough into balls about 1 to 1.5 tablespoons in size, preferably using a cookie scoop. You should end up with about 20-24 cookie dough balls. Place the balls about 2 inches apart on the tray and bake for 7-9 minutes until the tops look almost set. You do not need to flatten the cookies before baking.
- Allow the cookies to cool on the tray for about 10 minutes, then place on a wire rack to continue cooling.
- To make the frosting, in a large bowl using a stand or hand-held electric mixer beat the butter on medium speed until light and fluffy. Add in the cocoa and vanilla and continue beating. Carefully add in the icing sugar about 1/2 cup at a time, alternating with adding 1 tablespoon of milk/cream after each 1/2 cup of icing sugar until the desired consistency is reached.
- To assemble the cookies, spread a dollop of frosting onto the bottom of one cookie and gently place the second cookie on top. Alternatively, you could use a piping bag to pipe the frosting onto the bottom of the first cookie.