Chocolate Peanut Butter Sandwich Cookies
Indulge in the perfect harmony of rich chocolate cookies and creamy peanut butter frosting with these irresistible Chocolate Peanut Butter Sandwich Cookies. Featuring a soft, cocoa-infused cookie base and a luscious, whipped peanut butter filling, this recipe is a decadent twist on a classic flavor pairing. With a quick prep time of 20 minutes and a bake time of just 10 minutes, these cookies are an easy yet impressive dessert option that’s sure to please. Ideal for chocolate and peanut butter lovers alike, they’re perfect for parties, holiday cookie swaps, or a satisfying homemade treat. Store them in an airtight container to enjoy their chewy, creamy goodness for days!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 2 cups All-purpose flour
- 0.75 cup Cocoa powder (unsweetened)
- 1 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Creamy peanut butter
- 0.5 cup Unsalted butter (for frosting)
- 1.5 cups Powdered sugar
- 2 tablespoons Milk
- 0.5 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy using a hand or stand mixer.
Add the eggs and vanilla extract to the butter-sugar mixture, beating until combined.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
Flatten each ball slightly with the back of a spoon or your fingers.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
To make the frosting, beat the peanut butter and butter together in a medium bowl until smooth.
Gradually add the powdered sugar, followed by the milk and vanilla extract. Beat until the frosting is light and creamy.
Spread a generous dollop of peanut butter frosting onto the flat side of one cookie, then top with another cookie to form a sandwich. Repeat with the remaining cookies and frosting.
Serve immediately or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
5666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 288.7 g | 370% | |
| Saturated Fat | 146.1 g | 730% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 881 mg | 294% | |
| Sodium | 2625 mg | 114% | |
| Total Carbohydrate | 794.5 g | 289% | |
| Dietary Fiber | 80.0 g | 286% | |
| Total Sugars | 490.2 g | ||
| Protein | 104.3 g | 209% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 563 mg | 43% | |
| Iron | 41.1 mg | 228% | |
| Potassium | 4101 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
