If you’re a peanut butter fan, you’ll love these chocolate and peanut butter sandwich cookies. Really, is there a better combo than chocolate and peanut butter?
Lately my peanut butter craving has been out of control. I was originally planning on making a cheesecake, but didn’t have the patience to wait. So, I decided to make the same cookies as I make my Chocolate Peppermint Sandwich Cookies with, but swapped the peppermint frosting for a peanut butter version.
Peanut Butter and Chocolate Sandwich Cookies
Ingredients
Ingredients for the cookies
- 3/4 cup butter softened
- 1 1/2 cups granulated sugar
- 1 tsp vanilla extract
- 2 large eggs room temperature
- 2 1/4 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt omit if using salted butter
Ingredients for the frosting
- 1 cup smooth peanut butter
- 6 tbsp butter softened
- 1 cups powdered sugar
- 4 tbsp heavy cream
- 1 tsp vanilla extract
- 1 pinch salt omit if using salted butter
Instructions
Cookie instructions
- Preheat the oven to 350° F.
- In the bowl of a stand mixer fitted with a paddle, mix the butter and sugar on high speed until pale and creamy.
- Add in the eggs one at a time, then the vanilla until incorporated.
- In a separate bowl, combine the flour, cocoa powder, baking soda and salt.
- Add to the butter mixture all at once and mix until incorporated. Be careful not to over mix.
- Line a baking sheet with parchment paper.
- Scoop out the dough into tablespoon sized portions and place onto the lined baking sheet.
- Bake until surface is cracked and edges are dry. In my oven, this was about 10 minutes.
- Let cookies cool completely before icing.
- My cookies did not flatten out as much as I would have liked in the oven. To correct this, I used a spatula to flatten them and it turned out perfectly.
Frosting instructions
- Before moving onto the next step, make sure the cookies are cooled.
- Scoop the frosting into a piping bag with a large tip.
- Frost one side of the cookie sandwich.
- Place the second layer on top or the frosted half.
- I decided to roll the cookie in various sprinkles to make it a bit more festive, but that’s completely optional.
- In the bowl of a stand mixer with the paddle attachment, beat the butter and peanut butter on medium speed until smooth, about 2 minutes.
- Gradually mix in the powdered sugar, and continue beating. Add vanilla extract and salt.
- As the mixtures starts getting thick, add 1 tbsp of heavy cream at a time until desired consistency. I used about 4 tbsp for a creamy and spreadable frosting. Beat for another 2 minutes until light and fluffy.
- Cover and refrigerate until ready to use.
- To assemble the cookies, using a spoon or pastry bag, spread the frosting on one side of the cookie. Place another cookie on top and gently press down.
Assembly
- Before moving onto the next step, make sure the cookies are cooled.
- Scoop the frosting into a piping bag with a large tip or with an offset knife.
- Frost one side of the cookie sandwich. Be generous.
- Place the second layer on top of the frosted half.
- Enjoy!
For best results, avoid using natural peanut butter that separates. Any commercial brand, such as Jif or Skippy, works. You can go with either smooth or crunchy, it’s up to you!
If you are looking for other tried and true cookie recipes, below is the list of some of our favorites:
Finally, if you are new to baking, you might want to check out our list of must have baking tools. Click here, to see the list of tools that we recommend every baker have in their arsenal.
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