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Chocolate Peanut-Butter Sandwich Cookies

Transform nutty cookies into triple-decker delights: Sandwich them around a creamy melted-chocolate filling, and munch away!

  • Prep:
  • Total Time:
  • Yield: Makes 15
Chocolate Peanut-Butter Sandwich Cookies

Source: Everyday Food, June 2008


  • 1 cup all-purpose flour, (spooned and leveled)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 ounces semisweet chocolate, chopped
  • 2 tablespoons heavy cream
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/3 cup creamy peanut butter
  • 1/3 cup packed light-brown sugar


  1. Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, baking soda, and salt; set aside.

  2. Make filling: Place chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water; stir frequently until almost melted. Remove from heat; stir until completely melted. Stir in cream; set aside to cool and thicken, about 30 minutes.

  3. Meanwhile, using an electric mixer on high speed, beat butter, peanut butter, and sugar in a large bowl until light and fluffy. Reduce speed to low; add flour mixture, and mix just until blended (do not overmix).

  4. Drop dough by heaping teaspoons onto two baking sheets, about 1 1/2 inches apart. With the bottom of a damp glass, lightly flatten each mound of dough into a 2-inch round. Bake until golden around edges, 12 to 14 minutes, rotating sheets halfway through. Transfer cookies immediately to a wire rack to cool completely.

  5. With a small offset spatula or table knife, spread bottom of half the cookies with 2 teaspoons filling each; sandwich with remaining cookies, pressing gently to spread filling to the edge. Let set for 15 minutes before serving.

Cook's Note

To store, refrigerate cookies up to 2 days.


Reviews (13)

  • TracyTieder 1 Mar, 2012

    I am a HUGE Martha cookie recipe fan. Everyone raves about my cookies, always a Martha recipe. These cookies are the worst cookies I have EVER made, they don't even come off the cookie sheet without crumbling apart, they are going directly into the trash. What a HUGE let down. Take it off the site! There are many many more GREAT Martha recipes to make, don't use this one!!!

  • getfuzzygurl 11 Aug, 2011

    Like the previous reviewer said, I baked my second batch for only 10 minutes after the first batch (that was cooked for about 13 minutes) came out too crumbly and dry. Still a little dry and crumbly but very tasty and perfect with a glass of milk!

  • cakegirl4 3 Aug, 2011

    Made this recipe and they are very yummy and rich. :) I baked them for only 10 min and they came out perfect.

  • michellesabido 2 Aug, 2011

    Make sure that you don't mix the flour too much! I blended the flour into the batter until I couldn't see it anymore and my cookies crumbled at touch. I cooked everything exactly to the recipe and that is the only thing I can think of that may have gone wrong. The chocolate filling is great.

    Will try again.

  • nicpic91 27 May, 2010

    Instead of the chocolate spread I used nutella, and they came out delicious. And to keep the cookies from crumbling because they do come out very fragile I used a pastry bag (you can also use a ziploc and cut off the tip).
    Also so the glass wouldn't stick I took a damp paper towel to wipe the bottom of the glass after flattening each cookie.

  • mykele 26 May, 2010

    I think that I will add 1/4 cup flour and chill the dough for at least 30
    minutes and then using a small cookie scoop and will expect even
    shaped cookies that may be less fragile. More flour for sure.

  • tmmurphy 26 May, 2010

    Blomma, a stick of butter weighs 4 ounces.

  • FRC 26 May, 2010

    Hi Sonia,
    A stick of butter is 4 oz or 125 grams. Hope this helps.

  • blomma 26 May, 2010


    I dont live in the states. Could someone be kind enough as to tell me how much a stick of unsalted butter weighs.


  • scmacri 17 Dec, 2008

    I recommend adding flour to the dough for making it more stiff. Also, maybe it was just me, but I would also recommend doing the chocolate closer to the time the cookies are actually done - I had to put the chocolate in the microwave to get it thin again for easy spreading.

  • shhoops 22 Jun, 2008

    My cookies turned out very fragile. I could not transfer them to the cooling rack. Bummer, because the crumbles I had tasted yummy.

  • carolls 16 Jun, 2008

    I have much better luck dipping my glass in sugar and shaking off the excess to flatten cookies when I need to. If the cookies are too fragile, I would add a couple more Tblsp of flour. to the dough

  • ayjohnson 26 May, 2008

    I found these cookies to be very fragile and therefore difficult to spread the chocolate. I also had a hard time with the glass and so I used my finders to shape the cookies. Any suggestions?

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