Introduction

These Peanut Butter-Filled Chocolate Sandwich Cookies are a delightful treat that combines rich chocolate with creamy peanut butter frosting. Perfectly soft and slightly cracked, these cookies offer a satisfying bite that’s sure to please any sweet tooth.

The image shows a stack of three thick cookie sandwiches on a dark round plate. Each sandwich has two layers of cracked, soft brown cookies with visible chocolate chips, and between them is a thick layer of light tan creamy filling mixed with dark chocolate chunks. The plate sits on a blue cloth, with a blurred background showing more cookies in a white bowl and a white dish filled with small dark items, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 oz. semisweet chocolate
1 Tbsp. butter
2 Tbsp. flour
1/8 tsp. baking powder
1/8 tsp. salt
1 egg
1/3 cup sugar
1/2 tsp. vanilla
Frosting:
3 Tbsp. softened butter
1/3 cup creamy peanut butter
3/4 cup powdered sugar
1 tsp. vanilla
1 1/2 Tbsp. cream
2 Tbsp. mini chocolate chips

Instructions

Step 1: In a small saucepan, combine the semisweet chocolate and 1 tablespoon butter. Cook over low heat, stirring gently, until both have melted and mixture is smooth. Set aside to cool.
Step 2: In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: In a mixing bowl, beat the egg, sugar, and 1/2 teaspoon vanilla until the mixture begins to thicken and lighten in color.
Step 4: Stir the cooled chocolate mixture into the egg mixture, then fold in the flour mixture. Beat until well combined and let the batter rest for 10 minutes to thicken.
Step 5: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Step 6: Drop the dough by tablespoonfuls onto the prepared baking sheet, spacing them about 2 inches apart.
Step 7: Bake for 8 minutes or until the edges are set and cookies are slightly cracked on top.
Step 8: Remove from oven and let the cookies cool on the baking sheet for 1 minute before transferring to a wire rack to cool completely.
Step 9: To make the frosting, beat together the softened butter and creamy peanut butter until smooth.
Step 10: Gradually add the powdered sugar, mixing well after each addition until fully incorporated.
Step 11: Stir in the vanilla and cream, beating until the frosting reaches a spreadable consistency. Add a little more cream if needed.
Step 12: Fold in the mini chocolate chips gently.
Step 13: To assemble, spread or pipe a generous spoonful of frosting on the bottom of half the cookies.
Step 14: Top with the remaining cookies to form sandwich cookies. Serve and enjoy!

Tips & Variations

For a crunchy texture, substitute creamy peanut butter with crunchy peanut butter in the frosting.
You can add a pinch of espresso powder to the chocolate mixture to enhance the chocolate flavor.
Use dark chocolate instead of semisweet for a richer taste.
Try adding chopped peanuts to the frosting for extra crunch.

Storage

Store the assembled sandwich cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. If refrigerated, allow cookies to come to room temperature before serving for best texture. They can also be frozen for up to 2 months; thaw in the fridge before enjoying.

How to Serve

The image shows several sandwich cookies placed closely together on a white plate with a slightly raised edge. Each sandwich has three layers: the top and bottom layers are slightly cracked chocolate cookies with a matte, firm texture and a rich brown color, and the middle layer is a thick, creamy filling that is light beige with small dark bits mixed through. The sandwiches are stacked unevenly, some leaning on each other, showing the contrast between the smooth filling and rough cookie layers. The plate rests on a white marbled surface, with a soft focus background that includes blurry shapes suggesting other baked goods and kitchen items. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter for the frosting?

Yes, but natural peanut butter may be more oily and less stable, so you might need to adjust the powdered sugar or cream to achieve the right consistency.

How do I prevent the cookies from spreading too much while baking?

Make sure the dough is well chilled before baking or bake with enough space between cookies. Also, avoid adding extra butter or oil beyond the recipe amounts.

Peanut Butter-Filled Chocolate Sandwich Cookies Recipe

Print Recipe

★★★★★

4.7 from 288 reviews

Delight in these homemade Peanut Butter-Filled Chocolate Sandwich Cookies featuring rich semisweet chocolate cookie shells filled with a smooth, creamy peanut butter frosting studded with mini chocolate chips. Perfectly soft with a slight crackle on the edges, these sandwich cookies are an irresistible treat for chocolate and peanut butter lovers alike.

Author: Lila
Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 38 minutes
Yield: 12 sandwich cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cookies

4 oz. semisweet chocolate
1 Tbsp. butter
2 Tbsp. flour
1/8 tsp. baking powder
1/8 tsp. salt
1 egg
1/3 cup sugar
1/2 tsp. vanilla

Frosting

3 Tbsp. softened butter
1/3 cup creamy peanut butter
3/4 cup powdered sugar
1 tsp. vanilla
1 1/2 Tbsp. cream
2 Tbsp. mini chocolate chips

Instructions

Melt Chocolate and Butter: In a small saucepan, combine the semisweet chocolate and butter. Cook over low heat, stirring frequently until both have fully melted and the mixture is smooth. Remove from heat and set aside to cool slightly.
Prepare Dry Ingredients: In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
Mix Wet Ingredients: In a mixing bowl, beat the egg, sugar, and vanilla extract until the mixture starts to thicken and lighten in color.
Combine Ingredients: Stir the cooled chocolate mixture into the egg mixture until well combined. Then fold in the flour mixture and beat until the batter is fully combined and smooth.
Let Batter Thicken: Allow the batter to rest for 10 minutes to thicken, which will help the cookies hold their shape while baking.
Preheat Oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat.
Form Cookies: Using a tablespoon, drop the dough onto the prepared baking sheet, spacing each dollop about 2 inches apart to allow for spreading.
Bake Cookies: Bake in the preheated oven for 8 minutes, or until the edges are set and the cookies develop a slight crackled appearance.
Cool Cookies: Let the cookies cool on the baking sheet for 1 minute to firm up, then transfer them to a wire rack to cool completely.
Prepare Frosting: In a mixing bowl, beat together the softened butter and creamy peanut butter until smooth.
Add Powdered Sugar: Gradually mix in the powdered sugar, about one cup at a time, beating well after each addition to incorporate fully.
Finalize Frosting: Add the vanilla extract and cream to the frosting and beat until it reaches a spreadable consistency. If necessary, add a bit more cream to loosen the mixture.
Add Mini Chips: Fold in the mini chocolate chips evenly throughout the frosting.
Assemble Sandwich Cookies: Spread or pipe a generous spoonful of peanut butter frosting onto the bottom side of six cookies.
Top Cookies: Place the remaining six cookies on top of the frosted ones to form sandwich cookies.

Notes

Be sure to let the chocolate mixture cool slightly before mixing into the eggs to prevent cooking them.
The cookies have a delicate texture; handle gently when transferring to cooling racks.
You can substitute cream with milk if desired, adjusting the amount to reach the right frosting consistency.
Store sandwich cookies in an airtight container at room temperature for up to 3 days.
For a richer chocolate flavor, consider using dark chocolate instead of semisweet.

Keywords: chocolate sandwich cookies, peanut butter filling, homemade cookies, chocolate peanut butter dessert, sandwich cookies recipe