These chocolate peanut butter sandwich cookies are made of chocolate roll out sugar cookies sandwiched with a peanut butter frosting. Chocolate and peanut butter, one of the world’s best combos.
When creating these cookies, I knew I wanted the cookie to be firm and more like an Oreo than a soft cookie or a whoopie pie. I wanted to have the shape stay in tact, so I decided to play with my Easy Christmas Sugar Cookies recipe, and essentially create a chocolate version. The great thing about these cookies is one, they taste great on their own but don’t have an overpowering flavor so they are perfect for adding frosting. Second, they hold their shape really well, and are firm but not crunchy.
I decided on chocolate peanut butter sandwich cookies easily. While I could have chosen a chocolate filling (double chocolate is always great) or a vanilla – too close to an Oreo, what goes with peanut butter the best. Chocolate. They are probably best friends, so what’s another recipe to put them together. I mean, if you have tried my Chewy Peanut Butter Oreo Cookies you know, not much else is better.
Baking Tips
I’m sorry to inform all you speed demons out there, but this recipe involves chilling the dough. You don’t have to do it overnight but you do need to chill the dough both after making it, and after rolling and cutting the cookies. It will just create a better cookie, looks wise and taste wise. It bakes more evenly, holds it’s shape better, and tastes wonderful.
Try to keep the dough even when rolling it out so when you make the sandwiches the cookies are generally all the same thickness. I have this rolling pin and it has adjustments on the end to let you know the thickness to help insure your dough is level.
I used a scalloped biscuit cutter to make these, but I think they could also be really fun if you make them with holiday shapes like hearts for Valentine’s Day or perhaps pumpkins for Halloween.
Chocolate Peanut Butter Sandwich Cookies Key Ingredients
- Butter – Butter is a part of both the cookie and the filling of these chocolate peanut butter sandwich cookies. I prefer to use salted butter in a lot of roll out sugar cookies, however you can use unsalted and add salt to the dough.
- Peanut Butter – Make sure to use traditional creamy peanut butter in your frosting and not natural. Natural peanut butter is much more prone to separating and feeling more oily.
- Cocoa Powder – As always my favorite cocoa powder to use in recipes advocating to use Dutch process cocoa is actually this Triple Blend Cocoa from King Arthur. It has natural, Dutch and black cocoa so it gives you the best of all of them.
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Ingredients
Cookies
- 227 g Salted butter 1 cup, room temperature
- 150 g Granulated sugar ¾ cup
- 1 tsp Vanilla
- 1 large Egg room temperature
- 28 g Dutch process cocoa powder ⅓ cup
- 275 g AP flour 2⅓ cup
Filling
- 57 g Salted butter 4 tbsp
- 132 g Creamy peanut butter ½ cup
- 120 g Powdered sugar 1 cup
- 2 tbsp Heavy whipping cream
Instructions
- In the bowl of your stand mixer with paddle attached, or a large bowl with a hand mixer, add your butter and sugar and beat together until smooth and creamy.
- Add your vanilla and egg and mix until the egg has become homogenous in the cookie dough. Remember to scrape down the sides of the bowl to make sure all the butter has been mixed into the egg.
- Add your cocoa powder and mix on low until all of the dough is dark with no dry cocoa powder remaining.
- Add your flour and mix on low until the dough starts for form large chunks and there are no dry spots.
- Transfer all the dough to a sheet of parchment paper or plastic cling wrap and form into a disc like shape.
- Wrap the dough up and chill in the refrigerator for at least one hour, however overnight is fine as well.
- When the dough has chilled, flour a work space generously and remove your dough from the refrigerator. Allow the cookie dough to sit for 5-10 minutes.
- Roll out your dough to about ¼ inch thick but no thinner than ⅛ inch thick.
- Use a round cookie or biscuit cutter to cut as many cookies out. I used a 2½ inch cutter and was able to get about 36 cookies. Try to cut as close together as possible to avoid re-rolling. You can gather the scraps and re-roll the dough, however any cookies not from your first roll with probably have a slightly different texture due to the additional flour and the extra working of the dough.
- Place your cut out cookies on parchment lined baking sheets and chill in the refrigerator for at least 30 minutes but preferably an hour.
- Preheat your oven to 350°F before your cookies come out of the refrigerator.
- Make sure your cookies have 1-2 inches separating each cookie. Bake on the center rack for about 12-14 minutes. Cookies will be hard to tell browning because of the chocolate, but if your cookies are thicker I would bake more towards 14 minutes. Additionally if you would like the cookies to have a little more crispness I would use the longer bake time as well. I baked sheets at both 12 and 14 minutes and none were over or under done.
- Remove from the oven and transfer to a wire cooling rack. Let the cookies completely cool before adding frosting and making sandwiches.
- In a medium large bowl, add butter and peanut butter and mix together with a hand mixer on medium until smooth (about 1 minute)
- Add powdered sugar and mix on low until frosting comes together. It will be thick and a little dry looking.
- Add heavy cream and blend until smooth.
- Frost one half of each cookie round either with a knife or a piping bag, and then sandwich together. Store in an airtight container for up to 3-4 days. Enjoy!
