These Chocolate Peanut Butter Sandwich Cookies are a dreamy combination of rich, fudgy chocolate and creamy, nutty peanut butter. Each bite delivers a perfect balance of decadent flavors and satisfying textures, with soft cookies hugging a velvety filling.
Ready in just 45 minutes, they’re an effortless treat that feels indulgent yet approachable. Whether you’re baking for a crowd or treating yourself, these cookies are sure to impress with their irresistible aroma and melt-in-your-mouth goodness.
With only 20 minutes of prep and 10 minutes of baking, these cookies are surprisingly simple to make. The crunchy edges and chewy centers of the chocolate cookies pair beautifully with the smooth, luscious peanut butter filling. Perfect for sharing or savoring solo, they’re a delightful way to satisfy your sweet tooth while enjoying a nutrient-packed treat. One bite, and you’ll be hooked!
Ingredients for Chocolate Peanut Butter Sandwich Cookies
- Cookies:
- ½ cup (113 g) unsalted butter, cut into Tablespoon-sized pieces
- 2 cups (340 g) semisweet chocolate chips
- ¾ cup (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 cups (190 g) all-purpose flour (plain flour)
- 2 Tablespoons natural cocoa powder
- 1 teaspoon cornstarch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- Peanut Butter Filling:
- 1 ½ cups (420 g) creamy peanut butter
- 4 Tablespoons unsalted butter, softened
- 1 ½ cups (190 g) powdered sugar (icing sugar)
- 1 ½ teaspoons vanilla extract
- 2-5 Tablespoons milk (add gradually to reach desired consistency)
- Optional Chocolate Shell:
- 10 oz (283 g) dark melting chocolate (or substitute 1 ½ cups chocolate chips, thin with 1 teaspoon shortening if needed)
- Chocolate sprinkles (optional)
Step-by-Step Instructions
- Preheat oven to 350°F (175°C) and line cookie sheets with parchment paper.
- Melt butter and chocolate: In a large microwave-safe bowl, combine butter and chocolate chips. Microwave for 30 seconds, stir, and repeat at 15-second intervals until fully melted. Let cool slightly.
- Mix wet ingredients: Stir sugars, eggs, and vanilla into the cooled butter/chocolate mixture until well combined.
- Combine dry ingredients: In a separate bowl, whisk together flour, cocoa powder, cornstarch, baking powder, baking soda, and salt.
- Mix dough: Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
- Shape and bake: Drop dough by rounded 2-teaspoon scoops onto parchment paper, pressing slightly. Bake for 8-10 minutes, then cool on the sheet.
- Make filling: In a mixer, cream peanut butter and butter. Gradually add powdered sugar, then vanilla. Add milk one Tablespoon at a time until smooth and spreadable.
- Assemble cookies: Spread or pipe filling onto the bottom of one cookie and sandwich with another.
- Optional chocolate shell: Melt chocolate according to package instructions. Dip cookies ⅓-½ way into chocolate, sprinkle with jimmies if desired, and let harden before serving.
Perfect Pairings: Serving Suggestions
These Chocolate Peanut Butter Sandwich Cookies are a treat on their own, but they can be elevated with a few thoughtful pairings. Serve them with a cold glass of milk for a classic combo, or pair with a cup of coffee to balance the sweetness. For a dessert platter, arrange them alongside fresh berries or a scoop of vanilla ice cream for a decadent twist.
Keep It Fresh: Storage Tips
Store your cookies in an airtight container at room temperature for up to 3 days. For longer storage, place them in the fridge for up to a week or freeze for up to 3 months. If freezing, separate layers with parchment paper to prevent sticking. Let them come to room temperature before serving for the best texture.
Mix It Up: Recipe Variations
Feel free to get creative with this recipe! Swap the peanut butter filling for almond or cashew butter for a nutty twist. For a gluten-free version, use a 1:1 gluten-free flour blend. You can also experiment with different chocolates—try white or milk chocolate for dipping instead of dark chocolate for a sweeter finish.
Time-Saving Hacks
To streamline the process, prepare the cookie dough in advance and refrigerate it for up to 2 days. When ready to bake, simply scoop and bake. For the filling, use a piping bag with a large round tip to quickly and evenly distribute the peanut butter mixture. These small tweaks can save you time without compromising on quality.
Essential Equipment Tips
For best results, use a stand mixer or electric hand mixer to cream the peanut butter filling—it ensures a smooth, fluffy texture. A cookie scoop helps create evenly sized cookies for uniform baking. If dipping in chocolate, a silicone baking mat or parchment paper makes cleanup a breeze and prevents sticking.
Chocolate Peanut Butter Sandwich Cookies
Ingredients
Cookies
- ½ cup unsalted butter cut into Tablespoon-sized pieces 113 g
- 2 cups semisweet chocolate chips 340 g
- ¾ cups light brown sugar packed 150 g
- ½ cup granulated sugar 100 g
- 2 large eggs + 1 egg yolk room temperature preferred, lightly beaten
- 1 teaspoon vanilla extract
- 1 ½ cup all-purpose flour (plain flour) 190 g
- 2 Tablespoon natural cocoa powder
- 1 teaspoon cornstarch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
Peanut Butter Filling
- 1 ½ cup creamy peanut butter 420 g
- 4 Tablespoon unsalted butter softened
- 1 ½ cups powdered sugar (icing sugar) 190 g
- 1 ½ teaspoons vanilla extract
- 2-5 Tablespoons milk
Optional Chocolate Shell
- 10 oz dark melting chocolate 283 g (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
- 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.