These chocolate peanut butter sandwich cookies are truly irresistible. Each sandwich features two fudgy chocolate cookies studded with peanut butter chips and filled with a silky peanut butter frosting for the perfect salty-sweet balance. 
If you love chocolate cookies, you’ll understand why I bake double chocolate cookies so often—there’s always room for one more tasty variation. Today’s version turns those fudgy cookies into an indulgent sandwich with creamy peanut butter filling.
Each cookie is soft and fudge-like, with peanut butter chips mixed in for texture and flavor. Paired with a smooth, slightly salty peanut butter frosting, these sandwiches offer a decadent dessert experience in every bite.
Yes, they’re rich — and yes, they deserve a place on your baking list.
Baking Tips
- Use softened (not melted) butter for the cookies. The recipe was developed for softened butter and it affects texture and spread.
- A cookie scoop helps make evenly sized cookies, which is especially useful for sandwich cookies. It also keeps the sticky dough off your hands.
- Allow cookies to cool completely before frosting; warm cookies will melt the filling.
- Choose smooth, commercial-style peanut butter for the frosting. Avoid natural or homemade varieties that separate, which can cause the filling to become oily or dry.
- For a quicker, less sweet alternative, sandwich the cookies with plain peanut butter instead of making the frosting.
Looking for more sandwich cookie ideas? Try other variations to suit your taste.
Chocolate Peanut Butter Sandwich Cookies
By: Fiona Dowling
Prep: 50 mins
Cook: 10 mins
Chilling: 2 hrs
Total: 3 hrs
Servings: 13 cookie sandwiches
Equipment
-
Cookie Sheets
Ingredients
Chocolate Cookies
- 1 cup all-purpose flour (125 grams)
- 2/3 cup cocoa powder (53 grams)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 10 tablespoons unsalted butter (140 grams), softened to room temperature
- 2/3 cup brown sugar (133 grams), light or dark
- 1/3 cup granulated sugar (66 grams)
- 1 teaspoon vanilla extract
- 1 large egg
- 3/4 cup peanut butter chips, divided
Peanut Butter Filling
- 1/4 cup unsalted butter (56 grams), softened
- 1/4 cup smooth peanut butter
- 3/4 – 1 cup powdered sugar (83 – 110 grams)
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk or cream, if needed
Instructions
Chocolate Cookies
- Whisk together the flour, cocoa, baking soda and salt in a medium bowl.
- In a separate large bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- On low speed, mix the dry ingredients into the butter mixture gradually to avoid a flour cloud.
- Stir in 1/2 cup peanut butter chips.
- Cover the bowl and refrigerate the dough for at least 2 hours and up to 48 hours (4+ hours is preferred).
- When ready to bake, preheat the oven to 350°F (180°C) and line cookie sheets with parchment paper or baking mats.
- If chilled overnight, let the dough soften at room temperature for 5–15 minutes before scooping.
- Form dough balls about 1–1.5 tablespoons each (ping-pong ball size or slightly smaller). You should get about 24–26 cookies. Place them 2 inches apart. A cookie scoop is helpful.
- Bake one tray at a time for 9–11 minutes, until the tops are just set. Remove from oven and press a few of the remaining peanut butter chips on top of each cookie.
Peanut Butter Filling
- Beat the butter until smooth, then add the peanut butter and beat until combined.
- Beat in 1/2 cup powdered sugar and the vanilla.
- Add the remaining powdered sugar a little at a time until you reach the desired sweetness and consistency. If the filling is too thick, add milk or cream to loosen it.
Making the Sandwiches
- Ensure the cookies are completely cooled.
- Spread peanut butter filling on the bottom of one cookie with a flat knife, then sandwich with a second cookie.
- Repeat with remaining cookies to make about 13 sandwiches.
Notes
- Peanut Butter Chips: Swap in chocolate chips if you prefer.
- Cookie Size: Slightly smaller cookies make ideal sandwiches. I use a scoop a bit under medium size to yield two cookies plus filling per sandwich.
- Peanut Butter: Use smooth, commercial-style peanut butter for a stable, creamy filling.
- Storage: Store in an airtight container at room temperature up to 3 days, or refrigerated up to 5 days. Refrigerate if your kitchen is warm.
- Nutrition: Nutrition details are estimates per cookie sandwich, assuming the recipe yields 13 sandwiches and all filling is used.
Nutrition
Calories: 369 kcal,
Carbohydrates: 49 g,
Protein: 6 g,
Fat: 19 g
Carbohydrates: 49 g,
Protein: 6 g,
Fat: 19 g
Like this recipe? Rate and comment below!