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    Home ยป Recipes ยป Cookies

    Chocolate Peanut Butter Sandwich Cookies

    Updated: Aug 7, 2023 ยท Published: Jul 13, 2020 by Sam Merritt ยท 46 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video
    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 14 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 10 minutes minutes
    cool time: 15 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 32 sandwiches
    Calories: 351kcal
    Author: Sam Merritt

    Ingredients

    Cookies

    • ½ cup (113 g) unsalted butter cut into Tablespoon-sized pieces
    • 2 cups (340 g) semisweet chocolate chips
    • ¾ cups (150 g) light brown sugar packed
    • ½ cup (100 g) granulated sugar
    • 2 large eggs + 1 egg yolk room temperature preferred, lightly beaten
    • 1 teaspoon vanilla extract
    • 1 ½ cup (190 g) all-purpose flour (plain flour)
    • 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 (420 g) creamy peanut butter²
    • 4 Tablespoon unsalted butter softened
    • 1 ½ cups (190 g) powdered sugar (icing sugar)
    • 1 ½ teaspoons vanilla extract
    • 2-5 Tablespoons milk³

    Optional Chocolate Shell

    • 10 oz (283 g) dark melting chocolate (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

    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.
      ½ cup (113 g) unsalted butter, 2 cups (340 g) semisweet chocolate chips
    • Remove from microwave, stir well, and allow to cool slightly before proceeding.
    • Once butter/chocolate mixture has cooled, stir in sugars, eggs and vanilla.
      ¾ cups (150 g) light brown sugar, ½ cup (100 g) granulated sugar, 2 large eggs + 1 egg yolk, 1 teaspoon vanilla extract
    • In separate, medium-sized bowl, whisk together flour, cocoa powder, cornstarch, baking powder, baking soda, and salt.
      1 ½ cup (190 g) all-purpose flour, 2 Tablespoon natural cocoa powder, 1 teaspoon cornstarch, ½ teaspoon baking powder, ½ teaspoon baking soda, ¾ teaspoon 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.
      1 ½ cup (420 g) creamy peanut butter², 4 Tablespoon unsalted 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).
      1 ½ cups (190 g) powdered sugar (icing sugar)
    • Stir in vanilla extract.
      1 ½ teaspoons 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).
      2-5 Tablespoons milk³
    • 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.
      10 oz (283 g) dark melting chocolate, chocolate sprinkles

    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. Nyaziah

      April 21, 2021 at 7:14 pm

      5 stars
      I want to make these on Friday night for a birthday gift that will be given Saturday night. Do I have to refrigerate them? How can I store them so that they still look and taste the same?

      Reply
      • Sam

        April 21, 2021 at 9:41 pm

        Hi Nyaziah! I actually have storing tips in the recipe notes. No need to refrigerate, just store in an airtight container. ๐Ÿ™‚

        Reply
        • Tina

          June 11, 2021 at 6:31 pm

          In video you said that you added cornstarch to make cookies chewy??? Please explain this to me. I am confused because some of the lesser quality cocoa powder have cornstarch that leads to dry harder cookies. Cornstarch absorbs moisture corn syrup would be used to add chewiness.

        • Sam

          June 11, 2021 at 9:14 pm

          Hi Tina! Yes! Cornstarch is one of my favorite secret ingredients to use because it generally results in chewier, more tender baked goods. Cornstarch helps inhibit the over-development of gluten (which can make cookies hard and dry) and soften the proteins of the flour for softer (and again, more tender) baked goods. I hope that helps!

    2. Ji-Ha

      October 09, 2020 at 9:41 am

      Hi, Sam!:) Iโ€™m making these for the second time, but Iโ€™m having the same problem as I did the first time I made them: my cookies wonโ€™t spread as much. ๐Ÿ™ I have previously made other kinds of cookies, including some of your own, and have had much success! However, this one seems to be challenging for me…:( Luckily, they still taste great, but wondered if you might have any suggestions to what I might have done wrong? The only thing I did differently was to melt the chocolate and butter in a saucepan on the stove, but I did it on low heat and when everything was melted, it was smooth and creamy. Anyhow, any suggestions would be greatly appreciated! Thanks always for sharing!!:)

      Reply
      • Sam

        October 11, 2020 at 4:12 pm

        Hi Ji-Ha! Melting the chocolate and butter on the stove wouldn’t cause this problem so that’s not it. Honestly from what you’ve described it sounds like the flour might have been accidentally over-measured, do you think that could possibly be the problem?

        Reply
        • Tina Cuetara

          June 12, 2021 at 11:00 am

          Thank you for answering my question. It does help and I understand. Thank you from a new baker.

    3. Liza

      July 18, 2020 at 6:29 pm

      Your blog is the only good blog where I actually read the posts & stories instead of skipping straight to the recipe!
      I made these this evening but my batter was very cake like (thin) and no way could I roll it in my hands. I did let the butter & chocolate cool completely and weighed all my ingredients.
      I realized later that I added the eggs to the chocolate butter before the sugars, whereas you did sugar then eggs. Do you think this could have something to do with it?

      Reply
      • Sam

        July 20, 2020 at 4:52 pm

        Hi Liza! That really shouldn’t matter. That’s really weird. Typically if its really really thin there wasn’t enough flour or there was too much liquid, but if you weighed everything I’m not sure what went wrong. ๐Ÿ™

        Reply
    4. Lorley Eastburn

      July 14, 2020 at 7:37 pm

      5 stars
      These cookies are very very good. I loved the chewiness of the brownie like cookie blended with the sweet peanut butter filling. I had some left over filling so I know next time I can pipe them a bit fuller. Iโ€™ll be able to test that out on Friday for the gang at the blood bank when I make these again. This recipe is a keeper. Thanks Sam.

      Reply
      • Sam

        July 15, 2020 at 9:44 pm

        I am so glad you enjoyed them so much, Lorley! ๐Ÿ™‚

        Reply
    5. Brigitte Couture

      July 13, 2020 at 2:11 pm

      5 stars
      Looks incredibly good!!! Now I want to make a giant batch of these and use all the different fillings you are suggesting! I can freeze the cookies right? Before or after cooking them? Filled or unfilled? How long are the fillings lasting in the fridge or should/can I freeze them? I don’t make cookies often because they are more time consuming, being close to the oven for multiples batches, so I would like to make it worth while and do the prep work in advance! Thanks!

      Reply
      • Sam

        July 13, 2020 at 9:23 pm

        I hope you love them! Cookie dough frosting filled is pretty rich, but it’s my FAVORITE! You can honestly freeze before or after baking (if freezing before, they may take a bit longer in the oven and may not spread as much). They can be frozen filled or not filled (all of the fillings I listed should freeze just fine, but to make things easier for yourself I would fill and freeze rather than freeze the cookies and filling separately, if that makes sense). I hope that helps, and I hope you LOVE them! ๐Ÿ™‚

        Reply
    6. Anna

      July 13, 2020 at 1:35 pm

      These are what you call heaven! Maybe Iโ€™ll add some marshmallow fluff and Nutella to the centers too!

      Reply
      • Sam

        July 13, 2020 at 9:18 pm

        That sounds excellent, Anna! I hope you love them. ๐Ÿ™‚

        Reply
    7. Wendy

      May 22, 2020 at 2:08 pm

      Just made these without the optional chocolate shell. They are delicious, if I do say so myself.
      This is the 7th recipe I’ve made from this site. All yummy!

      Reply
      • Sugar Spun Run

        May 22, 2020 at 2:58 pm

        Thank you so much for trying another recipe of mine, Wendy! I am so glad that you have enjoyed them and these cookies too! ๐Ÿ™‚

        Reply
    8. Alan

      May 02, 2020 at 6:17 pm

      5 stars
      Wow, these cookies are really really good. Well worth the extra steps. The stores have been out of flour and recently I came across unbleached flour, which I used for this recipe and also for your peanut butter muffin recipe. I’d never used that type of flour before and I didn’t notice any difference in taste or texture. I wanted to share in case that was helpful to anyone.

      Thank you for sharing this recipe!

      Reply
      • Sugar Spun Run

        May 03, 2020 at 9:47 am

        Thank you so much for trying my recipes, Alan! I am so glad that you enjoyed them and am happy that the unbleached flour worked so well. Thanks for sharing. I appreciate your feedback. ๐Ÿ™‚

        Reply
    9. Stephanie

      March 25, 2016 at 10:38 am

      We totally need to see the picture!! Great story!

      Reply
    10. Thalia @ butter and brioche

      March 21, 2016 at 7:02 pm

      Yes to anything chocolate and peanut butter cookies. Love the story & photography too!

      Reply
      • Sam

        March 21, 2016 at 7:03 pm

        Thank you so much, Thalia! I really appreciate you stopping by! ๐Ÿ™‚

        Reply
    11. Cookie

      March 11, 2016 at 6:18 pm

      5 stars
      I love a good love story, especially if CHOCOLATE is involved.

      Reply
      • Sam

        March 12, 2016 at 2:06 am

        You and me both, Cookie! Thanks for commenting! ๐Ÿ™‚

        Reply
    12. Amanda

      February 28, 2016 at 3:07 pm

      That story is the sweetest thing ever! That’s right up there with grandparents telling stories about seeing each other and it was love at first sight. Definitely not creepy. ?
      These cookies blow my mind! I want them ALL! And they are stunning.

      Reply
    13. Dani @ Dani California Cooks

      February 25, 2016 at 7:31 pm

      Your photography blows my mind!! These are GORGEOUS. I would not be able to keep these around my house for long..

      Reply
    14. Marsha | Marsha's Baking Addiction

      February 25, 2016 at 4:53 pm

      5 stars
      Oh my YUM, these sandwich cookies look good! I love chocolate and peanut butter!

      Reply
    15. Medha @ Whisk & Shout

      February 24, 2016 at 1:23 pm

      What an adorable story! I love that you just KNEW that he was the one, even when you were just dating ๐Ÿ™‚ Also, these cookies look incredible- that filling is making my mouth water! Pinning ๐Ÿ™‚

      Reply
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    5 from 14 votes (3 ratings without comment)

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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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