Chocolate Peanut Butter Sandwich Cookies

Servings 21 sandwiches
Author Sam Merritt



  • 1/2 cup salted butter cut into Tbsp-sized pieces, 1 stick
  • 2 cups semisweet chocolate chips
  • 3/4 cups light brown sugar packed
  • 1/2 cup granulated sugar
  • 2 large eggs + 1 yolk lightly beaten
  • 1 tsp vanilla extract
  • 1 1/2 cup all-purpose flour
  • 2 Tbsp cocoa powder
  • 1 tsp cornstarch
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Peanut Butter Filling

  • 1 1/2 cup creamy peanut butter
  • 4 Tbsp salted butter softened
  • 1 1/2 cups 10x sugar
  • 1 1/2 tsp vanilla extract
  • 3-4 Tbsp milk

Optional Chocolate Shell

  • 10 oz dark melting chocolate melted according to package instructions.
  • chocolate sprinkles



  • Preheat oven to 350F and line cookie sheets with parchment paper.
  • In large, micro-wave 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 and allow to cool 10 minutes 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 1½" scoop onto parchment paper, pressing down slightly. Bake 9-10 minutes, allow to cool on cookie sheet for 5 minutes and then transfer to cookie rack to cool completely.


  • In KitchenAid or with handmixer, cream together peanut butter and butter.
  • 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 Tbsp at a time, until well-combined. Check the consistency at 3 Tbsp and if it is much too thick add the fourth Tbsp (conversely, if you make it too runny, you may add more powdered sugar).
  • Spread or pipe (I transferred the filling to a large Ziploc bag and snipped off a corner to pipe the filling on, be careful though because the filling is thick and could burst the bag) 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, dip 1/3-1/2 of the way in your melted chocolate. Immediately sprinkle with chocolate jimmies, and allow to harden before enjoying.