Delish Chocolate Peanut Butter Sandwich Cookies

There’s something about sandwich cookies that makes a day feel a little softer around the edges. These Delish Chocolate Peanut Butter Sandwich Cookies are a happy little bridge between nostalgic lunchbox tastes and grown-up, sit-with-coffee indulgence. Two tender, cocoa-kissed cookies hugging a creamy peanut butter filling—just enough salt to keep your sweet tooth interested, just enough sweetness to nudge a grin out of you. They’re the kind of cookie that smells like a cozy afternoon and tastes like a memory you didn’t know you missed.

I love them because they’re playful. A little bit fudgy, a little bit crumbly, with that soft snap when you take the first bite and the peanut butter center sighs just a bit. They look like something you’d only find at a charming corner bakery, but honestly, they’re meant for home—where the dog circles the oven like a hopeful moon and a half-full mug of coffee keeps you company while you wait.

At our house, these cookies disappear at a suspicious pace. The first time I made a batch, the kitchen was in its late-morning glow—music low, sunlight catching in the flour dust I keep promising to wipe up better. My husband wandered through, trying to act casual, and asked if he could “test the cooling process.” He took a bite, went quiet, then held up the rest of the cookie to show me the peanut butter squish in the middle, as if that explained everything. It did.

Our little one is a fan too, in the most honest way kids can be. “Chocolate pillows,” he calls them, because the sandwich halves look like tiny cushions. He makes a grand show of choosing which one has “the right amount of smoosh” and then insists we split it, which means I get the smaller half—I’ll admit I don’t mind. There’s something sweet about leaning over the counter together, nibbling the edges, tapping crumbs into a little pile while the last tray finishes baking. In those few minutes before the timer goes off, it feels like the kitchen is its own small world with warm air and softened butter and the dog’s hopeful sighs.

The cookies have a way of turning a regular day into something almost celebratory. We’ve packed them for a picnic, tucked them next to a thermos of milk, and called it a fancy dessert. We’ve also just enjoyed them at the table, feet tucked on the chair rungs, sharing the last one because that seems to be the one that tastes best. They don’t ask for a lot, and maybe that’s why they feel so generous.

Why You’ll Love This Delish Chocolate Peanut Butter Sandwich Cookies

– They smell like the best corner of a bakery—warm cocoa and roasted peanut butter drifting through the house.
– The texture hits all the cozy notes: tender chocolate cookies with a creamy, salty-sweet center.
– They look adorable stacked on a plate, like little chocolate moons with secret peanut hearts.
– Kid-friendly to nibble, grown-up enough for a coffee date at your own kitchen table.
– Make-ahead friendly; the flavor actually deepens as they rest, if you can resist.
– A little messy, in the best way—crumbs on napkins, smudges of peanut butter, lots of smiles.
– They feel special without being fussy. Weekend treat vibes, weekday doable.

Slow Moments

It’s the kind of recipe that invites you to slow down. I stir the chocolate dough until it relaxes into a soft, velvety heap, then I pause to breathe in that cocoa scent. The oven hums along. There’s always a little parade in our kitchen—socks slipping on the tiles, a toy car parking next to the measuring cups, my husband pretending not to wait for the timer. The dog takes up his usual post just where the warm air spills out when I open the oven door.

There’s a moment, right after the cookies cool and just before you sandwich them, where the kitchen is quiet. The peanut butter filling turns glossy with a little patience, and when I spread it, it whispers into the nooks of each cookie like it knows exactly where to rest. I like to line them up on a wire rack, little paired-up cookies waiting for their match, and I always snag one that’s slightly crooked. Imperfect ones taste the coziest, if you ask me.

Time-Saving Hacks

– Mix the dough ahead and let it rest in the fridge; a quick chill helps you shape them calmly later.
– Scoop the cookies in one session and freeze the portions; you can bake exactly as many as you want, when you want.
– Make the peanut butter filling while the cookies cool, so everything is ready to assemble without rushing.
– Keep a small offset spatula or butter knife handy; it makes the filling spreads smoothly and quickly.
– If you’re really pressed for time, assemble a few for now and keep the rest as singles—the filling comes together in minutes when you’re ready.
– And honestly, don’t rush the cooling. A little patience prevents slide-y sandwiches and gives you a better bite.

Serving Ideas

– Cozy afternoon pairing: a glass of cold milk or a mug of tea with honey. Simple and perfect.
– For a weekend treat, serve them with hot chocolate—extra whipped cream on the side is never wrong. I love this classic cup: https://www.delish.com/cooking/recipe-ideas/a19665225/homemade-hot-chocolate-recipe/
– Make it breakfast-adjacent by tucking one next to your coffee. I won’t tell, and it’s delightful.
– Crush a cookie and sprinkle over vanilla yogurt or ice cream for a quick “dessert sundae” situation.
– Set them out on a wooden board with sliced strawberries and a little bowl of salted peanuts for an easy, happy dessert tray.
– For weeknights, keep it simple—two cookies, a napkin, and your favorite show. For slower weekends, plate them up with fresh berries and a drizzle of warm chocolate.

Tips & Mistakes

– If the dough feels too soft to handle, give it a tiny rest in the fridge. A short chill can turn a sticky situation into neat little rounds.
– Don’t over-bake in the quest for crispness. I’ve done it, and while they’re still tasty, you lose that tender, fudgy center that makes them special.
– Let the cookies cool completely before sandwiching. I once rushed it and created a peanut butter slip-and-slide—not my finest moment, but we laughed and ate them with spoons.
– A light touch when spreading the filling helps. Think gentle swoop, not construction project.

Storage Tips

I tuck the assembled cookies into a lidded tin with parchment between layers. They keep beautifully at room temperature for a couple of days, staying tender and just a little chewy in the middle. If you prefer a firmer bite, a quick chill in the fridge does the trick, and they’re lovely cold alongside coffee. Singles (unfilled cookies) keep even longer and are perfect for last-minute sandwiching—handy for packing a next-day lunch or a sneaky breakfast nibble.

Variations and Substitutions

– Swap the peanut butter filling for almond butter if that’s your favorite; it’s a bit more delicate and pairs beautifully with the cocoa.
– A sprinkle of flaky salt on the edges makes them feel bakery-fancy without any extra effort.
– Stir a whisper of cinnamon or espresso into the filling for a warm, cozy twist; I love the espresso version with an afternoon latte.
– If chocolate is calling loudly, add a thin smear of chocolate-hazelnut spread before the peanut butter for a double-layer situation.
– For a holiday spin, roll the edges in crushed peanuts or mini chocolate chips—no one complains.
– Citrus zest can be lovely in the filling, but go lightly; too much can compete with the peanut butter’s comfort.

Frequently Asked Questions

Delish Chocolate Peanut Butter Sandwich Cookies

Rich, soft-baked chocolate cookies sandwiched with a fluffy, salty-sweet peanut butter cream. An irresistible make-ahead treat for parties, bake sales, or anytime cravings.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 30 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 40 minutes minutes

Servings: 18

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1 cup unsalted butter softened
• ▢ 0.75 cup granulated sugar
• ▢ 0.75 cup light brown sugar packed
• ▢ 2 count large eggs room temperature
• ▢ 2 tsp vanilla extract
• ▢ 1.75 cup all-purpose flour
• ▢ 0.75 cup unsweetened cocoa powder natural, not Dutch-processed
• ▢ 1 tsp baking soda
• ▢ 0.5 tsp fine salt
• ▢ 2 tbsp milk as needed to soften dough
• ▢ 1 cup creamy peanut butter for filling
• ▢ 0.25 cup unsalted butter softened, for filling
• ▢ 1.5 cup powdered sugar for filling
• ▢ 1 tsp vanilla extract for filling
• ▢ 0.25 tsp fine salt for filling
• ▢ 2 tbsp heavy cream or milk, for filling

Instructions

Preparation Steps

• Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
• Whisk flour, cocoa powder, baking soda, and salt in a bowl until evenly combined.
• In a large bowl, beat 1 cup softened butter with granulated sugar and brown sugar until light and fluffy, about 2 to 3 minutes.
• Beat in eggs one at a time, then mix in 2 teaspoons vanilla.
• Add dry ingredients to the wet mixture and mix on low until a soft dough forms. If dough seems dry or crumbly, beat in milk 1 tablespoon at a time until just soft.
• Scoop dough into 1 tablespoon portions, roll into balls, and place 2 inches apart on prepared sheets. Gently press each ball to about 0.5 inch thick.
• Bake 8 to 10 minutes until set at the edges but still soft in the centers. Cool on the sheet 5 minutes, then transfer to a rack to cool completely.
• Make the filling: Beat peanut butter and 0.25 cup softened butter until smooth. Add powdered sugar, vanilla, and salt; beat until thick and creamy. Beat in heavy cream until fluffy and spreadable.
• Assemble: Pair similar-sized cookies. Pipe or spread about 1 tablespoon filling onto the bottom of one cookie, top with its pair, and gently press to sandwich.
• Serve immediately or chill 20 minutes to set the filling for cleaner edges.

Notes

Tip: For neater sandwiches, pipe the filling with a round tip. Store cookies in an airtight container at room temperature for 2 days or refrigerate up to 5 days. Freeze unfilled cookies up to 2 months; thaw and fill before serving.