Easy Peanut Butter Chocolate Sandwich Cookies

I’m not gonna pretend these are dainty little tea cookies—these are messy, slam-your-elbow-on-the-counter, lick-the-filling-off-your-fingers kind of sandwich cookies. Think crunchy peanut butter rounds with a glossy chocolate filling that sets just enough to be chewy, not chalky. They’re ridiculously easy, comforting, and the sort of cookie that disappears faster than you can load the dishwasher.

My family treats these like a national treasure. My husband will literally do anything for the “chocolate middle” — once hid a whole tray in the back of the fridge and faked a grocery run to eat them alone. The kids? They announce “cookie research” as soon as the mixer starts. This recipe became our Saturday night ritual: cookie dough, cartoon marathons, and the inevitable flour trail across the kitchen floor. It’s simple to make, forgiving when you mess up, and perfect for showing off without looking like you tried too hard.

Kitchen Talk

MORE EASY DESSERT RECIPES...

DESSERT

Pecan Pie Perfection

DESSERT

Easy Slow Cooker Hot Chocolate

DESSERT

Homemade Cinnamon Rolls Made Easy

DESSERT

Easy Five-Minute Chocolate Fudge

The first time I made these I forgot to chill the dough and ended up with lopsided cookies, which my son declared “modern art.” I learned quickly that a short chill = neater rounds, but if you skip it, you still get amazing flavor. I also once swapped half the sugar for honey on a dare—texture changed, flavor was oddly complex, but the family voted “meh” and went back to the OG. Pro tip: use a fork to press the rounds just once for texture and to help the cookies bake evenly.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): Use all-purpose flour unless you’re making a GF version; measure by spooning into the cup and leveling off for the best texture.
– Fats & Oils: Real butter gives the best flavor—don’t skimp unless you’re out, then a stable baking margarine works in a pinch.
– Chocolate: Pick a good-quality baking chocolate or chips for the filling; darker chocolate gives richer flavor, milk chocolate is sweeter and kid-approved.
– Nuts & Seeds: Smooth peanut butter is easiest for spreading and texture; crunchy adds toothsome bits if that’s your jam.
– Flavor Boosts: Pure vanilla extract and a pinch of flaky sea salt will make the flavors pop—don’t skip them.

Prep Ahead Ideas

– Make the dough a day ahead and keep it wrapped in the fridge; this tightens the fat and helps prevent spreading.
– Portion dough into rounds on a lined tray, freeze until solid, then store in a freezer bag so you can bake exact amounts on demand.
– Mix the chocolate filling up to 3 days ahead and keep it in an airtight container in the fridge; warm gently before assembling if it firms up.

✔Time-Saving Tricks

– Use a cookie scoop for evenly sized rounds and faster shaping.
– Buy a jar of your favorite peanut butter to skip creaming from scratch if you’re short on time—just adjust sugar slightly.
– Line baking sheets with parchment so cookie transfer is instant and cleanup is minimal.
– If you don’t want to wait for the filling to firm up, stack cookies gently and press slightly to distribute filling—still delicious.

✔Common Mistakes

– Overbaking: they’ll dry out fast; pull when edges are set and centers still look a touch soft. They’ll finish as they cool.
– Filling too runny: let it cool a little before spreading, or pop sandwiches in the fridge for a few minutes to set.
– Dough too sticky: chill it. Cold dough is easier to handle and gives cleaner rounds.
– Using old peanut butter: it can be bitter or oily—always smell and taste before baking.

What to Serve It With

– Cold milk or a big mug of coffee—the classic comfort combo.
– Vanilla ice cream for an over-the-top dessert mashup.
– Fresh fruit like banana slices or strawberries to cut the richness.
– A simple scoop of Greek yogurt for breakfast-with-dessert vibes.

✔Tips & Mistakes

– Use medium heat when melting chocolate; it’s quick and less likely to seize.
– Salt is your friend—sprinkle a little flaky salt on each sandwich for flavor contrast.
– If your filling grabs too fast, warm briefly in 5-second bursts.
– Don’t stack hot cookies—let them cool so the filling sets properly.

✔Storage Tips

Store these in an airtight container at room temperature for up to 4 days. If you like a firmer filling, refrigerate; the cookies will be firmer and slightly chewier. Freezer-friendly: layer with parchment and freeze up to 3 months. Cold cookie for breakfast? No shame—totally a thing here on rushed mornings.

✔Variations and Substitutions

– Peanut-free: swap almond or sunflower seed butter—sunflower is great if allergies are a concern.
– Gluten-free: use a 1:1 GF flour blend; texture is slightly more tender but still wonderful.
– Filling swaps: Nutella, dulce de leche, or jam all work if you want something different.
– Chocolate options: white chocolate gives a sweeter, creamier center; semi-sweet for balance.

Frequently Asked Questions

Easy Peanut Butter Chocolate Sandwich Cookies

Buttery peanut butter cookies meet a lush chocolate ganache filling for the easiest sandwich cookies. Crisp edges, soft centers, and big flavor.

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

Prep Time: 25 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 37 minutes minutes

Servings: 18

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 0.5 cup unsalted butter, softened
• ▢ 0.75 cup creamy peanut butter
• ▢ 0.5 cup granulated sugar
• ▢ 0.5 cup light brown sugar, packed
• ▢ 1.8 oz egg, lightly beaten about 1 large egg without shell
• ▢ 1 tsp vanilla extract
• ▢ 1.5 cup all-purpose flour
• ▢ 1 tsp baking soda
• ▢ 0.25 tsp fine salt
• ▢ 1 cup semisweet chocolate chips for ganache filling
• ▢ 0.33 cup heavy cream for ganache filling
• ▢ 0.5 tsp vanilla extract for ganache filling

Instructions

Preparation Steps

• Heat oven to 350°F. Line two baking sheets with parchment.
• Cream butter, peanut butter, granulated sugar, and brown sugar until fluffy, 2–3 minutes.
• Beat in the egg and vanilla until smooth and glossy.
• Whisk flour, baking soda, and salt in a bowl. Add to the mixer and blend just until a soft dough forms.
• Scoop 1-inch portions and roll into balls. Arrange 2 inches apart on the baking sheets.
• Flatten each ball gently with a fork in a crosshatch for even thickness.
• Bake 9–11 minutes until edges set and centers look soft. Cool 5 minutes, then transfer to a rack.
• Warm the cream until steaming. Pour over chocolate chips in a bowl and let sit 2 minutes.
• Stir until silky. Mix in vanilla. Let thicken at room temperature until spreadable, about 15 minutes.
• Pair cookies by size. Spread or pipe a spoonful of ganache on one and cap with another. Press gently.

Notes

Swap fillings: use 1 cup chocolate-hazelnut spread for a faster sandwich. Or add a pinch of flaky salt on top before baking for a sweet-salty finish. Store sandwiches airtight at room temperature for 2 days or refrigerate up to 1 week; bring to room temp before serving.

This recipe is an original creation inspired by classic Easy Peanut Butter Chocolate Sandwich Cookies flavors. All ingredient ratios and instructions are independently developed.