Baking up a storm & Dishing about Treats, Eats and Life!

Baking up a storm & Dishing about Treats, Eats and Life!

Chocolate Peanut Butter Sandwich Cookies

Happy Wednesday and last day of January!  Are you ready for February?  I’m ready to cruise into Spring.  No more Winter weather please!

My kitchen was fairly quiet over the weekend.   Shocking, right.  It was rainy and dreary here for part of Saturday and most of Sunday so I just embraced cooking laziness.    I got to do a little shopping, go out to dinner, watch a couple movies, visit with friends.  It was lovely!

I did make a couple of whole wheat pizzas on Friday night – one chicken pesto and one cheese.  They were good, not great.  I think I’ll stick with all-purpose or bread flour doughs for pizza night.  I get that whole wheat is better for you but it didn’t taste as good.  I’ll keep working on it though.  If you have a good recipe you like, send it on over!  What have you been cooking and baking lately?

Would you agree with me when I say chocolate and peanut butter are a match made in heaven?  Reese’s Peanut Butter Cups, Buckeye fudge, peanut butter brownies, chocolate peanut butter pie…The list is endless!

Today I’m sharing a Chocolate Peanut Butter Sandwich Cookie Recipe.  I found inspiration for these cookies from America’s Test Kitchen.  I follow them on Instagram and they post daily recipes.  For a short time you can access the recipes without a subscription.  I love that!  Their recipe is all peanut butter so I decided to add some contrast and made the cookies chocolate and peanut butter.  FYI – they are not a chewy cookie but a crispy one.  (Don’t worry!  I will be making a chewy cookie version and an ice cream version for Summer.)  They are a delicious balance of peanut butter and chocolate and No mixer required for this recipe.  I used 2-3 medium size bowls, a whisk and a spatula.  The girls and I ate ours with a scoop of vanilla ice cream.  Give them a try and let me know your thoughts!

Print Recipe
Chocolate Peanut Butter Sandwich Cookies
  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside.
  2. Add Flour, cocoa powder, baking soda and salt to a bowl and stir to combine. Add melted butter, peanut butter, sugars, milk and egg to a separate bowl and mix well. Add dry ingredients into wet ingredients and stir until combined.
  3. Using a small melon ball scoop or tablespoon, scoop out a small amount of dough, roll into a ball (slightly bigger than a marble) then place on baking sheet. Make 12 balls and distribute them evenly on the baking sheet. With a slightly damp hand, use your palm to press the balls down into a small patty. Then touch up the sides to make a good circle. Bake for 13-17 minutes. (Mine take 15 minutes.) Move cookies to cooling rack to cool completely.
  4. Once the cookies are cool, place peanut butter and butter in a small bowl and microwave until warm and melted. Then mix in confectioner's sugar and vanilla until smooth. Turn half the cookies upside down and place one tablespoon of filling in center of cookie. Place second cookie on top and gently press down until filling spreads to edges. If the filling doesn't spread easily, heat the filling in the microwave for about 10-20 seconds to keep it warm. Let the cookies set for about 30 minutes. Enjoy!
Recipe Notes

*Dough can be used immediately or chilled for 1-2 days.

**I use Jif creamy peanut butter.  The original recipe does not recommend using unsalted peanut butter.

***Eat alone or serve with a scoop of vanilla ice cream.

Adapted from

Share this Recipe

4 thoughts on “Chocolate Peanut Butter Sandwich Cookies”

Leave a Reply

Your email address will not be published. Required fields are marked *