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    You are here: Home / Desserts / Cookies / Chocolate Peanut Butter Sandwich Cookies

    Chocolate Peanut Butter Sandwich Cookies

    July 13, 2020 By Sam 36 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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    collage of sandwich cookie pictures

    Chocolate and peanut butter come together in these decadent, chocolate-dipped Sandwich Cookies! The cookies are soft, chewy, and so chocolatey, and the peanut butter filling is the perfect creamy complement. Recipe includes a how-to video!

    stack of chocolate peanut butter sandwich cookies

    Zach and I celebrated our 12 year anniversary of our first date last weekend, and even though there are always plenty of sweets in the house, I made a special batch of one of his favorite sandwich cookies to celebrate.

    These chocolate and peanut butter cookies have been on the blog for over four years, and even though I’ve developed over a hundred cookie recipes since then, he still requests these more than any other. And he’s not the only one. Before I left my research job at the hospital to do cookie research, these were one of my most-requested desserts. Ever. Basically I’m telling you they’re good, and it was about time they got a refresh on the blog (and some better photos!). 

    The thin, chocolatey cookie shells are soft and chewy and simple to make, and the filling is an easy peanut butter filling (/frosting?) that’s not too sweet and is sturdy enough to be piped. I hope you love today’s recipe as much as Zach does.

    chocolate cookie batter in glass bowl

    Chocolate Cookies

    The cookies bake up like thinner versions of my brownie cookies. They’re soft with just the right amount of fudgy chewiness and beautiful, shiny, crackly tops (just like my favorite brownie recipe, have you made it yet?!).

    When you pull the cookies out of the oven, the centers may seem slightly under-done still. This is fine! Let them cool completely on the baking sheet where they’ll finish cooking all the way through. Letting them finish the baking process out of the oven keeps them from becoming over-baked and crispy. Don’t try to move them to a cooling rack too soon, they’ll be fragile and prone to falling apart.

    I recommend using a cookie scoop and trying to scoop the dough as uniformly as possible. You’ll want the cookies to be even in size, as you’ll be pairing them off before sandwiching. 

    piping peanut butter frosting on chocolate cookie

    Filling for Sandwich Cookies

    The filling for this recipe is similar to my peanut butter frosting, but a bit thicker and sturdier so that it doesn’t gush out the sides of the cookies when you bite into them. I recommend using an electric mixer, as the butter will need to be creamed along with the peanut butter, and while this can be done by hand it’s a bit more effort to do so. 

    I use milk to thin the filling to the right consistency (otherwise you’re left with a very thick batter that’s similar to my buckeye recipe), and you’ll notice in the recipe I list a range for the amount needed. Start with just 2 Tablespoons and then add more as needed until you reach a consistency that’s easy to spread (or pipe). The filling is essentially foolproof, if you accidentally use too much milk, just add more sugar to thicken it.

    I use whole milk, but just about any type of milk (2%, almond, coconut, etc.) will work instead, as would heavy cream or half and half. Keep in mind that if you are using a milk with less fat than whole milk you will likely need a bit less milk, since they are thinner liquids.

    Other Filling Options:

    If you don’t like peanut butter, you can fill these sandwich cookies with just about any frosting. I recommend my cream cheese frosting, chocolate cream cheese frosting, or cookie dough frosting. Chocolate ganache would also work well; let it cool until it’s spreadable before sandwiching between the cookies. 

    dipping sandwich cookie in melted chocolate

    Double the Chocolate

    Because I’m a certifiable chocoholic, I like to dip these already chocolatey sandwich cookies in even more chocolate before serving. I use chocolate melting wafers (Ghirardelli brand) because the chocolate melts smoothly, needs no tempering, and it hardens quickly (great for those of us with a strong sweet tooth and no patience!). 

    If you don’t have melting wafers or can’t find them (they’re usually sold right beside the chocolate chips), you can use regular chocolate chips instead (milk, dark, or semisweet will work well). Some brands of chocolate chips are still quite thick even when melted, and if you’re having trouble dipping your cookies I recommend adding a teaspoon or two of shortening in with the chocolate to help thin it out.

    Any time you melt chocolate, remember to move slowly. Heat in 20-30 second bursts and stir well at every increment, otherwise the chocolate is likely to get too hot and seize into a grainy mess.

    Storing

    Store in an airtight container at room temperature for up to 3-5 days. 

    chocolte sandwich cookies on cooling rack

    A Few Tips For Perfect Cookies:

    • Whenever measuring flour with measuring cups, always stir the flour, then lightly spoon it into the measuring cup before leveling it off. Read more about why it’s important to measure flour this way in my how to measure flour post.
    • Don’t over-bake, or they’ll be crispy! When you remove the cookies from the oven, they may seem slightly under-baked in the center. Let them cool completely on the baking sheet and theyll finish baking there and will be soft and chewy once cooled.
    • ‘Any time you are melting chocolate do so in brief increments of about 20-30 seconds and always stir in between to keep the chocolate from seizing. This applies to both when you melt the chocolate and butter together for your cookie dough and when you melt the chocolate to dip the cookies.

    More Recipes You Might Like:

    • Peanut Butter Bars
    • No-Bake Cookies
    • Peanut Butter Pie
    • Peanut Butter Blossoms
    • Fudge Rounds

    Enjoy!

    Let’s bake together! Don’t forget to watch the how-to VIDEO in the recipe card! If you try this recipe, please leave me a comment and let me know what you think!

    stack of chocolate peanut butter sandwich cookies

    Chocolate Peanut Butter Sandwich Cookies

    Soft and chewy brownie cookies sandwiched around a buttery, creamy peanut butter filling. Be sure to check out the how-to video!
    5 from 11 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 10 minutes
    cool time: 15 minutes
    Total Time: 45 minutes
    Servings: 32 sandwiches
    Calories: 351kcal
    Author: Sam Merritt

    Ingredients

    Cookies

    • ½ cup unsalted butter cut into Tablespoon-sized pieces, (113g)
    • 2 cups semisweet chocolate chips (340g)
    • ¾ cups light brown sugar packed (150g)
    • ½ cup granulated sugar (100g)
    • 2 large eggs + 1 egg yolk room temperature preferred, lightly beaten
    • 1 teaspoon vanilla extract
    • 1 ½ cup all-purpose flour (plain flour) (190g)
    • 2 Tablespoon natural cocoa powder
    • 1 teaspoon cornstarch
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ¾ teaspoon salt

    Peanut Butter Filling¹

    • 1 ½ cup creamy peanut butter² (420g)
    • 4 Tablespoon unsalted butter softened
    • 1 ½ cups powdered sugar (icing sugar) (190g)
    • 1 ½ teaspoons vanilla extract
    • 2-5 Tablespoons milk³

    Optional Chocolate Shell

    • 10 oz dark melting chocolate (283g) (you may substitute 1 ½ cups chocolate chips instead, if the chocolate is too thick to dip easily, thin with 1 teaspoon shortening).
    • chocolate sprinkles optional
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    Instructions

    Cookies

    • Preheat oven to 350F/175C and line cookie sheets with parchment paper.
    • In large, microwave-safe bowl, combine butter and chocolate chips. Microwave for 30 seconds and stir, repeating at 15 second increments until chocolate and butter are completely melted.
    • Remove from microwave, stir well, and allow to cool slightly before proceeding.
    • Once butter/chocolate mixture has cooled, stir in sugars, eggs and vanilla.
    • In separate, medium-sized bowl, whisk together flour, cocoa powder, cornstarch, baking powder, baking soda, and salt.
    • Gradually stir flour mixture into butter mixture until completely combined.
    • Drop cookie dough by rounded 2 teaspoon-sized scoop onto parchment paper, pressing down slightly. Bake in 350F/175C oven for 8-10 minutes, then allow to cool on cookie sheet.

    Filling

    • In KitchenAid or with electric handmixer, cream together peanut butter and butter.
    • With mixer on low-speed, gradually stir in powdered sugar until completely combined (be sure to scrape down the sides of the bowl so all ingredients are well incorporated).
    • Stir in vanilla extract.
    • Add milk, one Tablespoon at a time, until well-combined. Check the consistency at 3 Tbsp and if it is much too thick add the fourth Tablespoon (conversely, if you make it too runny, you may add more powdered sugar).
    • Spread or pipe (I used an Ateco 848 piping tip) the filling onto the bottom of one of your cooled cookies. Sandwich with another evenly-sized cookie.
    • Once all cookies have been filled and paired, melt chocolate according to package instructions and dip cookies ⅓-½ of the way in your melted chocolate. Immediately sprinkle with chocolate jimmies, if desired, and allow to harden before enjoying.

    Notes

    ¹Don't like (/can't eat) peanut butter? Fill instead with my cookie dough frosting or see the post for more filling suggestions!
    ²I have only tried this recipe with regular peanut butter and can't comment on how it would work with natural peanut butter (the kind where the oil separates onto the top).
    ³I use whole milk, but just about any type of milk (2%, almond, coconut, etc.) will work instead, as would heavy cream or half and half

    Storing

    Store in an airtight container at room temperature for 3 days.

    Nutrition

    Serving: 1sandwich | Calories: 351kcal | Carbohydrates: 32g | Protein: 7g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 19mg | Sodium: 205mg | Potassium: 259mg | Fiber: 3g | Sugar: 21g | Vitamin A: 215IU | Calcium: 37mg | Iron: 2mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    This recipe was first published 02/24/2016. I’ve since updated the photos, added tips, and included a step-by-step video! See an original photo below:

    chocolate sandwich sookies stacked on silver plate

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    Reader Interactions

    Comments

    1. Michelle

      March 05, 2022 at 12:21 pm

      5 stars
      These cookies are delicious! I had peanut butter buttercream frosting left over from a batch of cupcakes, and used that for the filling. I ended up with some extra cookies without the filling and all of them were wonderful. This is a great and easy recipe.

      Reply
      • Emily @ Sugar Spun Run

        March 06, 2022 at 10:57 am

        We’re so happy you enjoyed them, Michelle 😊

        Reply
    2. Leah

      March 04, 2022 at 7:20 pm

      5 stars
      These get rave reviews every place I take them!

      Reply
      • Emily @ Sugar Spun Run

        March 06, 2022 at 11:16 am

        That’s wonderful, Leah! Thanks for trusting our recipe ❤

        Reply
    3. Paige Larson

      November 26, 2021 at 2:31 am

      5 stars
      I’ve made these cookies 3 times now and again, a great addition to a presentation platter since they really stand out! It also gave me the courage to start into the world of piping bags and tips to up my baking game. I LOVE YOUR BLOG! These cookies are even good on their own before the filling.

      Reply
      • Sam

        November 26, 2021 at 1:01 pm

        I’m so glad you are enjoying everything and I really appreciate all of your feedback. 🙂

        Reply
    4. Kathy

      June 22, 2021 at 9:28 am

      5 stars
      Sam,

      I made these cookies, and they are delicious. I did dip them in chocolate.

      I had a challenge with the peanut butter frosting. I used a good quality creamy peanut butter, without the oil on the top, but when I added the milk the frosting got greasy rather than fluffy. Have you ever experienced this?

      Reply
      • Sam

        July 01, 2021 at 10:02 pm

        Hi Kathy! I’m so sorry to hear this. I haven’t experienced this before. Did it come together after continuing to mix it?

        Reply
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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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