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Delish Chocolate Peanut Butter Sandwich Cookies

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
Cook Time: 12 minutes
Total Time: 37 minutes
Servings: 18
Calories: 120kcal

Ingredients
 

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.