Peanut Butter Filled Chocolate Sandwich Cookies

Peanut Butter Filled Chocolate Sandwich Cookies are thin chocolate cookies stuffed with a creamy peanut butter filling. They are peanut butter chocolate obsession at its finest!

Nonstop Deliciousness

These Peanut Butter Filled Chocolate Sandwich Cookies are a chocolate peanut butter lover’s dream come true. Perfectly soft, thin chocolate cookies and a decadent peanut butter cream filling together in one dessert that gives nonstop deliciousness.

A Chocolate Peanut Butter Obsession

I think I might need an intervention for my obsession with the combo of chocolate and peanut butter. And it’s obvious that this intervention won’t be coming from my family or friends. In fact, almost every time I ask for dessert requests, they say anything with chocolate and peanut butter. Chocolate peanut butter ice cream pie, peanut butter chocolate chip banana bread, no-bake chocolate peanut butter bars. It’s endless!

And that is exactly how these cookies came to life. The peanut butter cream is so smooth and dreamy. And a perfect complement to the soft chocolate cookies. It will just melt in your mouth.

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details. To learn more about specific baking ingredients and how they function in baking recipes, reference my Complete Guide to Baking Ingredients)

Ingredients:

• All-purpose flour: gives the cookies structure and helps them hold their sandwich shape.
• Unsweetened cocoa powder: adds rich chocolate flavor and deep color to the cookies. Dutch-processed cocoa works great too.
• Baking powder: helps the cookies rise slightly and keeps them from being too dense.
• Kosher salt: balances the sweetness and makes the chocolate flavor pop more. Table salt will actually pack a saltier punch than Kosher salt so if you only have table salt, adjust accordingly.
• Unsalted butter (softened): adds richness, tenderness, and helps create a soft cookie texture. Also, creates a smooth, creamy base for the filling.
• Granulated sugar: sweetens the cookies and helps create crisp edges.
• Large egg: binds the dough together and adds moisture and richness.
• Pure vanilla extract: adds warmth and enhances the chocolate flavor.
• Creamy peanut butter: gives that unmistakable peanut flavor and makes the filling ultra creamy. Its fat content helps it stay stable when layered between cookies.
• Powdered sugar: sweetens the filling and makes it fluffy and spreadable. Sift first to avoid lumps.

Supplies:

• Medium mixing bowl
• Whisk
• Electric mixer
• Plastic wrap
• Two baking sheets
• Parchment paper
• Rolling pin
• 2-inch round cookie cutter
• Wire cooling rack

How to Make Peanut Butter Filled Chocolate Sandwich Cookies

• In a medium bowl, whisk together the flour, cocoa, baking powder and salt. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar on medium speed until light and fluffy.

• Add the egg and vanilla, and beat until well incorporated. Gradually add the dry mixture to the creamed mixture, beating on the lowest speed until just incorporated.
• Divide the dough in half, and shape into two balls. Wrap in plastic wrap and refrigerate for 1 hour.
• When the dough is chilled, preheat the oven to 350°F. Line two baking sheets with parchment paper. Set aside.

• Taking only one ball of dough out of the refrigerator at a time, turn the dough out onto a lightly floured surface. Roll the dough to 1/8 to 1/4-inch thickness with a piece of parchment paper over it to prevent the rolling pin from sticking to the dough.
• Use a 2-inch round cookie cutter to cut out cookies and transfer them to the prepared baking sheet.
• Bake the cookies for 12 minutes rotating sheets halfway through.
• Immediately transfer cookies to a wire rack to cool completely.

• While the cookies are cooling, prepare the filling. Beat the butter and peanut butter with an electric mixer at medium speed until blended.
• Reduce the speed to low and gradually beat in the powdered sugar. Increase the speed to high and beat for 3 to 5 minutes, until smooth and fluffy.

• Spread the filling onto half of the cookies.

• Top with the remaining cookies to form cookie sandwiches.

Storage

Store the assembled cookies in an airtight container at room temperature for up to 3 days. Place parchment paper between layers to prevent sticking. If your kitchen is warm, store them in the refrigerator for up to 5 days. Let them sit at room temperature for 15–20 minutes before serving so the filling softens.

To freeze, wrap each cookie sandwich in plastic wrap and then place in a freezer-safe container or baggie. Freeze for up to 2 months. Thaw in the refrigerator overnight and then bring to room temperature before eating. Note: you can also freeze the unfilled cookies separately and make the filling fresh later for the best texture. Store baked cookies in the freezer up to 3 months, then thaw and fill when ready to serve.

If you make my Peanut Butter Filled Chocolate Sandwich Cookies and post a pic to social, be sure to tag me on Instagram @thebakermama so I can see! If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the recipes and ideas I share. Enjoy!

xoxo,

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