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.
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Servings:
Ingredients
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.