Peanut Butter Sandwich Cookies with Chocolate Frosting

Why You’ll Love This Recipe

I like this recipe because it feels indulgent without being complicated. I enjoy how the cookies bake up soft and tender, making them ideal for sandwiching. I also love the frosting—it’s simple to whip up, but it makes the cookies taste like a bakery treat.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter (room temperature)
1/2 cup granulated sugar
1/2 cup brown sugar
3/4 cup creamy peanut butter
1 tsp vanilla extract
1 cup powdered sugar (for frosting)
1/4 cup cocoa powder (for frosting)
2 tbsp milk (for frosting)

Directions

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

2. In a medium bowl, whisk together flour, baking soda, and salt.

3. In a large bowl, cream butter, granulated sugar, and brown sugar until fluffy.

4. Mix in peanut butter and vanilla until smooth.

5. Gradually add the dry mixture into the wet ingredients, mixing on low until combined.

6. Scoop rounded balls of dough onto baking sheets.

7. Bake for 10–12 minutes, until golden at the edges but soft in the middle.

8. Cool completely on wire racks.

9. For frosting: combine powdered sugar, cocoa powder, milk, and vanilla extract. Mix until smooth and spreadable.

10. Frost the bottom of one cookie, then sandwich with another cookie. Repeat with all.

Servings and Timing

This recipe makes about 24 sandwich cookies. Prep time is 15 minutes, baking takes 12 minutes, and the total time is about 27 minutes.

Variations

I sometimes add a spoonful of espresso powder to the frosting for a mocha twist. For a fun version, I use crunchy peanut butter for extra texture. I also enjoy rolling the edges of the frosted cookies in mini chocolate chips or crushed peanuts.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. They also freeze well for up to 2 months—I just thaw at room temperature before serving. These cookies don’t need reheating, but I like letting refrigerated ones sit out for 10 minutes to soften before eating.

FAQs

Can I use natural peanut butter?

Yes, but I prefer creamy peanut butter with stabilizers since natural peanut butter can make the dough oily.

Can I make the frosting thicker?

Yes, I add more powdered sugar until it reaches the consistency I like.

Do these cookies spread a lot while baking?

They spread slightly, but they stay thick enough for sandwiching.

Can I freeze the dough?

Yes, I freeze the dough balls and bake them straight from frozen with an extra 1–2 minutes of baking time.

Can I use a different filling instead of chocolate frosting?

Yes, I sometimes use peanut butter frosting, cream cheese frosting, or even Nutella.

How do I keep the cookies soft?

I store them in an airtight container with a piece of bread to help retain moisture.

Can I double this recipe?

Yes, it doubles easily, but I bake in batches so they cook evenly.

What type of cocoa powder works best?

I like using unsweetened cocoa powder, but Dutch-process cocoa also works for a richer taste.

How do I prevent overbaking?

I take the cookies out when the edges are golden but the centers still look soft—they firm up as they cool.

Can I make mini sandwich cookies?

Yes, I just scoop smaller dough balls and reduce baking time by 2 minutes.

Conclusion

I love making these Peanut Butter Sandwich Cookies with Chocolate Frosting because they’re the perfect mix of nutty, chocolaty, and chewy. They look impressive, taste indulgent, and are always a crowd-pleaser. This is a cookie recipe I return to whenever I want a treat that feels both classic and special.