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!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 10

cool time 15

Total Time 45

Servings 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

Video

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