These soft chocolate cookies are sandwiched with a creamy peanut butter mousse-like filling. They’re about to be the favorite cookie at the party.
They’re soft and melt-in-your-mouthy and chocolatey and peanut butterish and little and cute and wonderful. 
Click here for the peanut butter filling.
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Chocolate Peanut Butter Sandwich Cookies
- Yield: About 20 sandwich cookies 1x
Ingredients
For the cookies
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups all-purpose flour
- 1/2 cup butter, softened
- 2/3 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla
- 1 large egg
For the filling
- 1/2 cup creamy peanut butter
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk (added a teaspoon at a time to achieve a smooth, fluffy consistency)
- Pinch of salt
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In a mixing bowl using an electric mixer, cream together the butter and both sugars. Add the vanilla and egg. In a separate bowl, mix together all dry cookie ingredients (cocoa powder, baking soda, salt, and flour). Add the dry ingredients into the wet ingredients and mix until combined.
- Scoop out 1-tablespoon rounds of cookie dough and use your hands to roll into balls. Set evenly on the prepared baking sheets. Bake for 7–9 minutes. Check early to avoid over-baking. Remove and let cool completely.
- Make the filling: beat the peanut butter and softened butter together until creamy and smooth, about 2 minutes. Add the sifted powdered sugar a little at a time on low speed. Add the vanilla and a pinch of salt. Add milk one teaspoon at a time until the filling is light, fluffy, and spreadable — it should be thick but smooth.
- Spread or pipe a generous amount of filling onto the flat side of half the cooled cookies and sandwich with the remaining cookies. Press gently to adhere.
Notes
These cookies don’t spread much in the oven, so you can space them closer than usual. Pull them out on the early side — they firm up as they cool and you want them to stay soft and melt-in-your-mouthy. If the filling gets too stiff, a teaspoon of milk at a time will bring it right back.
- Category: Baking
Frequently Asked Questions
What should I do if the peanut butter filling is too thick?
If the peanut butter filling is too thick, you can add a teaspoon of milk at a time until you reach your desired consistency.
How do I ensure my chocolate cookies are soft and not over-baked?
To ensure soft cookies, check them a few minutes before the suggested baking time and remove them when they are just set and slightly soft in the center.
Can I use natural peanut butter for the filling?
Yes, you can use natural peanut butter, but be aware that it may alter the texture slightly due to its oil separation; stirring before measuring can help.
