Two soft & chewy cookies filled with milk chocolate buttercream. If you love peanut butter cups, these Peanut Butter Sandwich Cookies with Chocolate Frosting are for you. 
I’ve made plenty of peanut butter and chocolate treats, but I try not to go overboard. When 1kg jars of peanut butter were on sale, I stocked up and started baking.
These Peanut Butter Sandwich Cookies with Chocolate Frosting are two soft, chewy peanut butter cookies joined by a smooth milk chocolate buttercream. Think of them as a homemade, cookie version of a peanut butter cup—rich, balanced and ridiculously satisfying.
If you’ve ever spread peanut butter on a chocolate bar, you’ll understand why these are irresistible. 
The cookie dough is simple and uses pantry staples: butter, peanut butter, brown sugar, an egg, vanilla, flour, baking soda and a pinch of salt. Smooth peanut butter works best; avoid natural peanut butter because its oil separation can affect texture. You can use chunky peanut butter if you like bits of peanut in the cookie.
For uniform cookies ideal for sandwiching, chill the dough briefly, then scoop into balls with a cookie scoop. I recommend chilling the dough bowl for about 20 minutes before scooping. The cookies will spread naturally in the oven, so there’s no need to press them flat with a fork.
To keep these cookies soft, bake them only until the tops look set—about 7–9 minutes depending on size. They’ll continue to firm slightly on the sheet as they cool, so pull them out while still a touch soft for the best chewy texture. 
The chocolate buttercream is straightforward: butter, unsweetened cocoa, powdered sugar, vanilla and a splash of whipping cream (or milk). Using cream gives a richer, smoother frosting, though milk works in a pinch. You may have leftover frosting; it stores well in an airtight container in the fridge.
Assemble by spreading a generous dollop of frosting on the bottom of one cookie and topping it with a second cookie. You can also use a piping bag for neater sandwiches. The final ratio—two parts chewy peanut butter cookie to one part chocolate frosting—delivers a perfectly balanced bite.
Peanut Butter Sandwich Cookies with Chocolate Frosting
Rate Recipe
Print Recipe
Ingredients
For the Peanut Butter Cookies
- 1/3 cup unsalted butter, softened to room temperature
- 1/3 cup smooth peanut butter, not natural or homemade
- 2/3 cup packed brown sugar, light or dark
- 1 large egg
- 1 teaspoon vanilla
- 1 cup all-purpose flour, spooned & leveled
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt, to taste
For the Chocolate Buttercream*
- 1/2 cup unsalted butter, softened to room temperature
- 2/3 cup unsweetened cocoa powder
- 1 and 1/2 -2 cups icing/confectioner’s/powdered sugar
- 1 teaspoon vanilla
- 2-4 tablespoons whipping cream, or half & half, or milk
Instructions
-
In a large bowl, beat the butter with an electric mixer on medium speed until light and fluffy (about 1 minute). Add the peanut butter and brown sugar and continue beating until evenly combined. Add the egg and vanilla and mix to combine. Reduce speed to low and add the flour, baking soda and salt. Beat until just combined, stopping to scrape the bowl as needed.
-
Place the dough bowl in the fridge for 20 minutes. When ready to bake, preheat the oven to 350°F (175°C) and line two baking sheets with parchment or silicone mats. Form the dough into balls about 1 to 1.5 tablespoons each (a cookie scoop works well). You should have about 20–24 dough balls. Arrange them about 2 inches apart and bake 7–9 minutes, until the tops look almost set. Do not flatten the dough before baking.
-
Let the cookies cool on the baking sheet for about 10 minutes, then transfer to a wire rack to cool completely.
-
To make the frosting, beat the butter until light and fluffy. Add the cocoa and vanilla and continue to beat. Gradually add the powdered sugar about 1/2 cup at a time, alternating with 1 tablespoon of cream or milk after each addition, until you reach the desired consistency.
-
Assemble the sandwiches by spreading a dollop of frosting on the bottom of one cookie and placing a second cookie on top. Alternatively, pipe the frosting for a neater finish.
Notes
Nutrition
Like this recipe? Rate and comment below!