Chocolate Peanut Butter Cookie Sandwiches

This cookie recipe will have all you peanut butter and chocolate lovers falling head over heels. Chocolate Peanut Butter Cookie Sandwiches are earth-shatteringly good.

Ingredients Checklist

You might just have most of the ingredients needed to make these chocolate peanut butter cookie sandwiches already on hand! A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

Cookies

• Flour – All purpose flour acts as the base for our chocolate cookies. Do not substitute with other flours.
• Unsweetened cocoa powder – Cocoa powder is what gives these cookies their bold, chocolatey flavor.
• Baking soda – Baking soda acts as a leavening agent to make our cookies chewy and soft.
• Salt – Salt brings out the other flavors of baked goods. However, omit if you use salted butter.
• Butter – Unsalted and softened to room temperature. I recommend popping the butter out of the fridge at least two hours before baking. 
• Sugar – I like to use a combination of plain granulated sugar and brown sugar. Brown sugar adds a subtle caramelized flavor to these cookies.
• Egg – This acts as the ‘glue’ in this recipe. Ensure the egg is at room temperature prior to use. 
• Vanilla – Vanilla extract adds both warmth and flavor to our chocolate cookie base.
• Peanut butter chips – In addition to the peanut butter frosting, this adds another layer of peanut butter flavor to our cookies.

Creamy Peanut Butter Frosting

• Butter – You can use either salted or unsalted here, but make sure it is room temperature and not melted.
• Creamy peanut butter – Use a natural peanut butter which should just have two ingredients – peanuts and salt. It really gives you that strong, peanutty flavor.
• Powdered sugar – This is how we sweeten the frosting, while also keeping a smooth texture.
• Milk – Use more or less milk to achieve the thickness of frosting that you prefer. You can use any type of milk.
• Vanilla – To add both warmth and flavor to our frosting, we use a splash of vanilla extract.

Time to Make the Magic Happen

It might look like a lot of steps, but these chocolate peanut butter cookie sandwiches are really quite easy!

1. Sift the dry ingredients. Sift together the flour, cocoa powder, baking soda and salt. Set aside. 
2. Cream butter and sugars. In a stand mixer fitted with a paddle attachment or a large mixing bowl with electric hand mixer, cream butter with sugars. Add egg and vanilla. Blend until smooth.
3. Combine wet and dry ingredients. Slowly add dry mixture to wet mixture. , will be dark and thick.
4. Add peanut butter chips. By hand, fold in peanut butter chips. If you do this with the electric mixer, the chips with break into smaller pieces because the dough is so dense. 
5. Make two logs of dough and chill. Divide dough in half. Form each half into a log about 1 1/2 inches in diameter. Roll in plastic wrap and refrigerate for at least an hour. 
6. Slice the dough. Remove cookie dough from plastic wrap and slice into 1/2 inch thick medallions. Place on an insulted cookie sheet lined with parchment paper. 
7. Bake the cookies. They might look slightly undercooked, but will harden up while cooling. 
8. Let cool. Allow to cool for five minutes before removing to a cooling rack. Repeat with remaining dough. Allow cookies to fully cool. 
9. Whip butter and peanut butter. In a stand mixer fitted with a paddle attachment or a large mixing bowl with electric hand mixer whip butter until pale and fluffy. Add peanut butter, incorporating fully. 
10. Mix in powdered sugar, milk and vanilla. Add powdered sugar. Mixture will be dry and grainy. Add milk and vanilla, beating until smooth. 
11. Assemble cookie sandwiches. Place heaping tablespoons of creamy peanut butter frosting on the inside of one cookie and top with another to form a cookie sandwich. 

Tips for Perfect Cookies

If you want to have the perfect chocolate peanut butter cookie sandwiches every time, follow these simple tips.

• Room temperature butter. When the recipe calls for room temperature butter, make sure it is actually room temperature. Be careful not to melt it if softening in the microwave. Take your butter out an hour or more before you’re ready to start baking.
• Use the salt. Always use the full amount of salt it calls for in your recipe. The salt balances out the sweetness and brings out the chocolate and peanut butter flavors even more.
• Baking soda. Using baking soda helps with how much your cookie will rise while baking.
• Parchment paper. Use parchment paper so your cookies don’t stick to the baking sheet.
• Baking times. Even if your cookie doesn’t feel fully baked, it will harden as it cools. Follow the times in the instructions, they’re there for a reason!
• Allow to cool completely. Be sure to let them cool completely so they don’t melt the filling!

Storage and Freezing

How to Store

These cookie sandwiches stay soft and moist for days. Just store them tightly wrapped at room temperature or be like me and eat them straight from the fridge for a cold treat.

Can I Freeze Chocolate Peanut Butter Cookie Sandwiches?

Yes, you can! Just store them in an airtight container or wrapped in plastic wrap for up to three months. Defrost at room temperature.

More Easy Dessert Recipes

I’m not much of a baker, but these delicious dessert recipes couldn’t be easier!

Breakfast

Easy Apple Strudel Recipe

4.42 from 51 votes

Brownies + Bars

Nutella Brownies

4.53 from 21 votes

Edible Cookie Doughs

Edible Chocolate Cookie Dough

5 from 12 votes

Chocolate Peanut Butter Cookie Sandwiches

4.60 from 5 votes

Who doesn’t love peanut butter and chocolate? The best cookie sandwiches you’ll ever eat!

Prep Time: 15 minutes mins

Cook Time: 20 minutes mins

Chilling Time: 1 hour hr

Total Time: 35 minutes mins

Servings: 15 cookies

Print Recipe Pin Recipe Save Saved! Rate this Recipe

Equipment

• Wire Cooling Rack
• Electric Hand Mixer
• Stand Mixer
• Sifter
• Parchment Paper
• Box Grater

Ingredients

Cookies:

• 1 cup flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, room temperature
• 2/3 cup sugar
• 1/4 cup light brown sugar, packed
• 1 large egg, room temperature
• 1/2 teaspoon vanilla
• 1 cup peanut butter chips

Creamy Peanut Butter Frosting:

• 6 tablespoons butter room temperature
• 1/2 cup creamy peanut butter heaping
• 2 cups powdered sugar
• 1 tablespoons milk
• 1/2 teaspoon vanilla

Instructions

• For cookies:
• Sift together flour, cocoa powder, baking soda and salt. Set aside. 
• In a stand mixer fitted with a paddle attachment or a large mixing bowl with electric hand mixer, cream butter with sugars. Add egg and vanilla. Blend until smooth.
• Slowly add dry mixture to wet mixture. , will be dark and thick.
• By hand, fold in peanut butter chips. If you do this with the electric mixer, the chips with break into smaller pieces because the dough is so dense. 
• Divide dough in half. Form each half into a log about 1 1/2 inches in diameter. Roll in plastic wrap and refrigerate for at least an hour. 
• Preheat oven to 350 degrees. Remove cookie dough from plastic wrap and slice into 1/2 inch thick medallions. Place on am insulted cookie sheet lined with parchment paper. 
• Bake for 10 minutes. They might look slightly undercooked, but will harden up while cooling. 
• Allow to cool for 5 minutes before removing to a cooling rack. Repeat with remaining dough.
• Allow cookies to fully cool. 
• For Creamy Peanut Butter Frosting:
• In a stand mixer fitted with a paddle attachment or a large mixing bowl with electric hand mixer whip butter until pale and fluffy. Add peanut butter, incorporating fully. 
  
• Add powdered sugar. Mixture will be dry and grainy. 
• Add milk and vanilla, beating until smooth. 
• Place heaping tablespoons of creamy peanut butter frosting on the inside of one cookie and top with another to form a cookie sandwich. 
• If you’ve tried this recipe, come back and let us know how it was! 

Nutrition

Calories: 362 kcal, Carbohydrates: 45 g, Protein: 6 g, Fat: 19 g, Saturated Fat: 10 g, Cholesterol: 41 mg, Sodium: 221 mg, Potassium: 139 mg, Fiber: 2 g, Sugar: 33 g, Vitamin A: 345 IU, Calcium: 19 mg, Iron: 1.5 mg

Author: Chef Jessica Anne

Calories: 362

Course: Dessert

Cuisine: American

Keyword: chocolate peanut butter cookies, cookie sandwiches

Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!