Chocolate Peanut-Butter Sandwich Cookies

Prep Time:
15 mins
Total Time:
1 hr

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


  • 1 cup all-purpose flour, (spooned and leveled)

  • ¼ teaspoon baking soda

  • ¼ teaspoon salt

  • 4 ounces semisweet chocolate, chopped

  • 2 tablespoons heavy cream

  • ½ cup (1 stick) unsalted butter, room temperature

  • cup creamy peanut butter

  • 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 2 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 Notes

To store, refrigerate cookies up to 2 days.

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