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Peanut Butter-Filled Chocolate Sandwich Cookies Recipe

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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.

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

  1. 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.
  2. Prepare Dry Ingredients: In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Mix Wet Ingredients: In a mixing bowl, beat the egg, sugar, and vanilla extract until the mixture starts to thicken and lighten in color.
  4. 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.
  5. Let Batter Thicken: Allow the batter to rest for 10 minutes to thicken, which will help the cookies hold their shape while baking.
  6. Preheat Oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat.
  7. Form Cookies: Using a tablespoon, drop the dough onto the prepared baking sheet, spacing each dollop about 2 inches apart to allow for spreading.
  8. Bake Cookies: Bake in the preheated oven for 8 minutes, or until the edges are set and the cookies develop a slight crackled appearance.
  9. 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.
  10. Prepare Frosting: In a mixing bowl, beat together the softened butter and creamy peanut butter until smooth.
  11. Add Powdered Sugar: Gradually mix in the powdered sugar, about one cup at a time, beating well after each addition to incorporate fully.
  12. 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.
  13. Add Mini Chips: Fold in the mini chocolate chips evenly throughout the frosting.
  14. Assemble Sandwich Cookies: Spread or pipe a generous spoonful of peanut butter frosting onto the bottom side of six cookies.
  15. 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

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