Chocolate Peanut Butter Sandwich Cookies

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Chocolate Peanut Butter Sandwich Cookies are a peanut butter lovers dream come true! Chocolate slice and bake cookies are sandwiched together with a creamy peanut butter frosting making the best flavor combo! Each bite is like a peanut butter cup in a cookie form!

PIN this Chocolate Peanut Butter Sandwich Cookie recipe to try later!

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Chocolate Peanut Butter Sandwich Cookies

Chocolate Peanut Butter Sandwich Cookies are so fun to make and eat! Soft and chewy chocolate cookies studded with peanut butter chips are sandwiched between rich peanut butter frosting that’s perfect for any occasion or party.

Each bite is like a chocolate peanut butter cup but in a cookie form so your taste buds will go a little crazy! The peanut butter frosting is creamy, perfectly sweetened and has a hint of saltiness that pairs so well with the sweet chocolate flavors.

Dress them up with rainbow sprinkles for fun or drizzle melted chocolate on top to make an extra decadent cookie! Other chocolate cookies to try are these Cosmic Brownie Cookies (with chocolate ganache frosting), Chocolate Sprinkle Cookies and Chocolate Marshmallow Cookies.

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key ingredients

• All-purpose flour: Spoon and level the flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much. 
• Butter: Make sure to use room temperature butter. I used salted butter so you don’t have to add salt but you can also use unsalted butter, just add 1/4 teaspoon of salt in the recipe.
• Unsweetened cocoa powder: The key to making the cookie dough taste like chocolate.
• Peanut butter: Make sure to use creamy peanut butter such as Jif or Skippy brand that’s already stirred and has a little sugar already. I use Skippy’s natural creamy peanut butter but any creamy style will work. Be sure not to use a peanut butter that has oil sitting at the top if you use a natural peanut butter, it won’t work because it will be too oily.
• Sugars: We use granulated sugar and light or dark brown sugar to add the perfect amount of sweetness and chewiness.
• Eggs: You’ll need one large egg at room temperature.
• Vanilla extract: Adds warm flavor and enhances the flavors. I love using vanilla bean paste for more flavor.
• Peanut butter chips: Makes these extra decadent and gives the cookies a Reese’s peanut butter flavor.

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how to make Chocolate Peanut Butter Sandwich Cookies

To make Chocolate Cookies

Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder and baking soda.

Cream butter and sugars: In a stand mixer fitted with a paddle attachment or a large mixing bowl with electric hand mixer, cream together the softened butter and sugars until light and fluffy. Add in the egg and vanilla extract. Beat until smooth and combined.

Add peanut butter chips: By hand, fold in the 1 cup peanut butter chips. If you do this with the electric mixer, the chips with break into smaller pieces because the dough is so dense. 

Chill cookie dough: Divide the 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. 

Slice cookies: Preheat oven to 350 degrees F. Remove the cookie dough from plastic wrap and slice into 1/2 inch thick medallions. Place on a cookie sheet lined with parchment paper. 

Bake and cool cookies: Bake cookies 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 the remaining dough.

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To Make Peanut Butter Frosting

Cream butter: In a stand mixer fitted with a paddle attachment or a large bowl with electric hand mixer, beat the butter until pale and fluffy. Add the peanut butter, incorporating fully. 

Add in powdered sugar: Mixture will be dry and grainy. 

Stir in the milk and vanilla extract: Beating until frosting consistency is smooth. 

Frost cookies: Place heaping tablespoons of creamy peanut butter frosting on the inside of one cookie and top with another to form a cookie sandwich. You can also use a piping bag to pipe on the frosting to make these look fancier. Enjoy!

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recipe tips & variations

• Peanut butter chips: You can use semi-sweet chocolate chips, milk chocolate chips, dark chocolate chips, mini chocolate chips or white chocolate chips instead of the peanut butter chips if you prefer.
• Crunchy texture: Use crunchy peanut butter to give the frosting a crunchy texture. 
• Birthday edition: Add a handful of rainbow sprinkles or mini M&M’s to the cookie dough and frosting for a birthday twist.
• Chipless cookies: Although these wouldn’t be the same, but they would be still be delicious…omit the peanut butter chips from the recipe.
• Make the cookie dough in advance: Leave the cookie dough in the fridge for up to 3 days.
• Room temperature ingredients: It’s important that your butter, egg and peanut butter are at room temperature. They incorporate with the other ingredients so much better and will help your cookies stay tender and soft.
• Cool cookies: Be sure to cool the cookies completely so the frosting won’t melt off.

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leftovers & storage

Make-ahead and frozen cookie dough: Place the cookie dough logs into the freezer and freeze for 1 hour so the cookies are firm. Put them in a freezer-safe zip lock bag (gallon size works great) and store in the freezer for up to 3 months.

When you are ready to bake, thaw cookie log and slice or bake frozen slices. Place the cookies on a baking sheet and bake as directed, adding about 3-4 minutes to the baking time if dough is frozen.

To-store: Store leftover cookies at room temperature in an airtight container, large freezer bag, or cover dish with plastic wrap. They will stay fresh for up to 1 week. If you prefer cold cookie sandwiches, place in the refrigerator!

Freeze: Simply place the baked cookies in a freezer-safe zip lock bag and freeze for up to 3 months. When ready to defrost, remove the cookies from the freezer and let them thaw for a few hours.

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