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chocolate peanut butter cookies

Chocolate Peanut Butter Sandwich Cookies

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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 24 sandwich cookies

Equipment

  • 2 Baking sheet
  • 2 silicone baking mat or 2 sheets parchment paper
  • 1 Stand mixer or hand mixer
  • 2 Mixing bowl
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Cookie scoop 1 tablespoon
  • 1 Wire rack
  • 1 Cooling rack
  • 1 offset spatula

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 2 large egg room temperature
  • 2 teaspoon vanilla extract
  • 2 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 cup mini semisweet chocolate chips optional
  • 3/4 cup creamy peanut butter
  • 4 tablespoon unsalted butter softened, for filling
  • 1 1/2 cup powdered sugar sifted
  • 2 tablespoon heavy cream or milk
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon fine sea salt

Instructions
 

  • Preheat the oven to 350°F (175°C) and line baking sheets with silicone mats or parchment.
  • Cream 1 cup softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, 2 to 3 minutes.
  • Beat in eggs one at a time and mix in vanilla until combined.
  • Whisk flour, cocoa powder, baking soda, baking powder, and salt in a separate bowl.
  • Add dry ingredients to the wet mixture on low speed just until a soft dough forms, then fold in chocolate chips if using.
  • Scoop level 1-tablespoon portions, roll into balls, and place 2 inches apart on prepared sheets.
  • Slightly flatten each dough ball with your fingers or the bottom of a glass.
  • Bake for 8 to 10 minutes until the tops are set and edges are just firm.
  • Cool on the sheet for 5 minutes, then transfer cookies to a wire rack to cool completely.
  • For the filling, beat peanut butter and 4 tablespoons softened butter until smooth and fluffy.
  • Gradually beat in powdered sugar, then add cream, vanilla, and salt, mixing until creamy and spreadable.
  • Pair similar-sized cookies and spread or pipe 1 to 1 1/2 tablespoons filling onto the bottom of one cookie.
  • Sandwich with the second cookie and gently press until the filling reaches the edges.
  • Refrigerate assembled cookies for 20 to 30 minutes to set the filling before serving.

Notes

Slightly underbaking the cookies keeps them soft and prevents the filling from squishing out when you bite in. If the dough feels sticky, chill it for 20 minutes before scooping for neater rounds. Adjust filling consistency with a teaspoon of milk to loosen or a tablespoon of powdered sugar to thicken. For a stronger peanut flavor, use a natural-style peanut butter and add a pinch more salt to the filling. To store, keep cookies in an airtight container for 3 days at room temperature or refrigerate up to a week; they also freeze well for 2 months with parchment between layers. For neat edges, pipe the filling in a spiral and press lightly; for extra flair, roll the sandwich edges in mini chips, chopped peanuts, or sprinkles.
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