Delish Chocolate Peanut Butter Sandwich Cookies

I made these Delish Chocolate Peanut Butter Sandwich Cookies because sometimes you just want a dessert that tastes like a peanut butter cup went to finishing school. It’s a soft, cocoa-packed cookie hugging a salty-sweet peanut butter filling, ready to ruin your “I’ll just have one” plan. They’re rich, indulgent, and just dangerous enough to justify a second cup of coffee. Yes, this pan is too small. No, I won’t wash fewer dishes.

Last time I baked these, my husband swore he “doesn’t like peanut butter desserts.” He then ate four and said they were “surprisingly good for sandwiches.” Meanwhile, the kids turned cookie assembly into a Jackson Pollock situation with peanut butter filling. One child tried to “taste test” by scooping the frosting with a measuring spoon like it was soup. The dog vacuumed the crumb fallout and is now both thrilled and very awake. I learned that putting the finished cookies “out of reach” on the top shelf just means I’m climbing on a chair at 11 p.m. for a “quality control” bite. Mom tax, but make it chocolate.

Time-Saving Hacks

– Use store-bought chocolate wafers and whip the peanut butter filling. Is it cheating? Yes. Do I care? No.
– Microwave the butter in short bursts. Melted-ish is fine; we’re not opening a patisserie.
– Chill the shaped cookies on a baking sheet in the freezer for 10 minutes instead of refrigerating for 30. Science-ish.
– Pipe the filling from a zip-top bag with the corner snipped. Pastry bag? She’s on vacation.
– Bake two sheets at once and rotate halfway if your oven is moody. If it complains, so do I.
– Rinse the bowl and reuse it for the filling. We fear nothing, especially not suds.

Serving Ideas

– With ice-cold milk, obviously. Or straight espresso if you’re on your villain arc.
– Sandwich a scoop of vanilla ice cream between two cookies. Unhinged? Yes. Glorious? Also yes.
– Crumble over Greek yogurt and call it “breakfast” because adulthood is a social construct.
– Serve with wine if the kids drove you nuts. Red pairs with chocolate; your sanity pairs with anything.
– Drizzle with a tiny bit of warm chocolate and a pinch of flaky salt when you want them to feel expensive.

What to Serve It With

– Tall glasses of milk or oat milk, because nostalgia.
– Fresh strawberries or sliced bananas for a PB&J callback without the sticky lunchbox.
– Vanilla or coffee ice cream for dessert that goes full Super Bowl halftime show.
– A stout or porter if you’re dessert-beer-curious.
– Salted peanuts on the side for crunch that says “I’m extra and I like it.”

✔Tips & Mistakes

– Chill the dough just enough to roll without sticking. Overchilled = crumbly; underchilled = drama.
– Make cookies the same size so your sandwiches don’t look like awkward blind dates.
– Don’t overbake. Edges set, centers soft—that’s your cue. They firm up as they cool.
– Let cookies cool completely before filling. Warm cookie + buttercream = sliding into DMs and off the counter.
– Use creamy peanut butter for classic, crunchy for personality. Natural PB works if you beat it until smooth.
– Add a pinch of salt to the filling. It’s the plot twist that makes the chocolate make sense.
– Pipe a ring of filling and gently press to the edges; don’t overfill unless you enjoy sticky sleeves.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Fridge: 4–5 days in an airtight container. They get chewier and the flavors settle in like a nap on the couch.
– Freezer: Freeze assembled sandwiches on a tray, then stash in a bag for up to 2 months. Thaw 10–15 minutes.
– Make-ahead: Bake cookies and freeze; whip the filling day-of for fresh fluff.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Peanut butter: Swap for almond, cashew, or sunflower seed butter (nut-free hero).
– Chocolate: Use dark cocoa for extra drama, or swirl in mini chips for texture.
– PB&J: Add a dot of jam under the peanut butter filling. Strawberry if you’re classic, raspberry if you’re edgy.
– Mocha vibe: Whisk 1/2 teaspoon espresso powder into the cookie dough.
– Salt fiends: Finish with flaky sea salt. It’s the confetti of adulthood.
– Gluten-free: Use a 1:1 baking blend; don’t skip the chill.
– Vegan-ish: Plant butter and a dairy-free milk in the filling; use your favorite vegan cookie base.

Delish Chocolate Peanut Butter Sandwich Cookies

Crisp-edged, fudgy chocolate cookies sandwiched with a luscious, salty-sweet peanut butter frosting—classic bakery-style treats you can whip up in under 40 minutes.

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Prep Time: 25 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 37 minutes minutes

Servings: 18

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 0.75 cup unsalted butter softened
• ▢ 0.75 cup granulated sugar
• ▢ 0.5 cup light brown sugar packed
• ▢ 1 large egg room temperature
• ▢ 2 teaspoon vanilla extract
• ▢ 1.75 cup all-purpose flour scooped and leveled
• ▢ 0.75 cup unsweetened cocoa powder natural cocoa
• ▢ 1 teaspoon baking soda
• ▢ 0.5 teaspoon fine salt
• ▢ 1 tablespoon milk as needed if dough seems dry
• ▢ 1.25 cup creamy peanut butter for filling
• ▢ 0.25 cup unsalted butter softened, for filling
• ▢ 1.5 cup powdered sugar sifted if lumpy, for filling
• ▢ 1 teaspoon vanilla extract for filling
• ▢ 0.125 teaspoon fine salt for filling
• ▢ 2 tablespoon heavy cream as needed for spreading, for filling

Instructions

Preparation Steps

• Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
• In a large bowl, beat 0.75 cup softened butter with granulated sugar and brown sugar until light and fluffy, 2 to 3 minutes.
• Beat in the egg and 2 teaspoons vanilla until smooth.
• Whisk flour, cocoa powder, baking soda, and 0.5 teaspoon salt in a separate bowl. Add to the butter mixture and mix on low just until combined. If the dough looks crumbly, mix in up to 1 tablespoon milk to bring it together.
• Scoop dough into 1 tablespoon portions, roll into balls, and place 2 inches apart on prepared sheets. Gently flatten each ball to about 0.5 inch thick.
• Bake 10 to 12 minutes, until edges are set and centers look slightly soft. Cool on the sheet 5 minutes, then transfer to a rack to cool completely.
• Make the filling: Beat peanut butter and 0.25 cup softened butter until creamy. Add powdered sugar, 1 teaspoon vanilla, and 0.125 teaspoon salt; beat until fluffy, drizzling in heavy cream as needed for a smooth, spreadable consistency.
• Pair up cooled cookies by size. Spread or pipe about 1 tablespoon filling onto the flat side of one cookie, then top with its match and gently press to sandwich.
• Serve immediately or chill 10 minutes to set the filling. Store leftovers in an airtight container at room temperature up to 2 days or refrigerate up to 5 days.

Notes

For extra texture, roll dough balls in granulated sugar before baking. Add 0.25 teaspoon espresso powder to the dry ingredients to intensify the chocolate flavor. The filling pipes neatly with a medium round tip.