Peanut Butter Chocolate Chip Sandwich Cookies
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Buttery and crisp chocolate chip shortbread cookies are filled with a light and sweet peanut butter buttercream frosting. These Peanut Butter Chocolate Chip Sandwich Cookies are a crowd pleaser!
If you love chocolate and peanut butter as much as I do, be sure to check out some of my other favorite recipes like my Eggless Chocolate Peanut Butter Pudding, Chocolate Peanut Butter Cake Balls, or my Dark Chocolate Peanut Butter Sesame Cookies.
Table of Contents
These delightful cookies offer a perfect blend of rich, buttery chocolate chip cookies, baked to golden perfection shortbread cookies. The true magic comes to life as you bite into the tender layers, revealing a sumptuous center of creamy, velvety peanut butter buttercream. This classic combo never tasted so good!
These Peanut Butter Chocolate Chip Sandwich Cookies are a crispy cookie which makes them perfect for dipping in milk. Sandwich cookies are amazing as they stay fresh when left out due to their buttery and crisp nature. So, if you're planning a party and want to have a cookie platter out, then these are a great option!
Why You'll Love This Recipe
Chocolate + Peanut Butter: The classic combination of chocolate and peanut butter never gets old. These are lighter than many chocolate peanut butter desserts as the cookie is a chocolate chip cookie, so it's not overwhelming chocolate. But the rich undertones of chocolate are there in every bite.
Buttery & Crisp: These sandwich cookies are made up of chocolate chip shortbread cookies that are buttery and crisp. This style of cookie is similar to Oreos, so if you like those, you will love these!
Made with Organic Ingredients: These Peanut Butter Chocolate Chip Sandwich Cookies are made using organic ingredients. When you use quality organic ingredients, it makes dessert that much better because you can feel good about indulging in a sweet treat.
Ingredients
Butter: I use salted butter in this recipe, Organic Valley is my favorite.
Powdered Sugar: This recipe uses powdered sugar in the cookies and in the filling. I used Wholesome here.
Vanilla Extract: Using a high quality vanilla makes such a difference in baked goods. My favorite is Simply Organic.
All Purpose Flour: I love Cairnspring Mills flour, as it's a small mill in Washington making fresh milled flour.
Semi Sweet Chocolate Chips: I use semi sweet chocolate chips here, Equal Exchange. But, you could also use dark chocolate chips if you prefer.
Peanut Butter: I am obsessed with the Costco Organic Peanut Butter, I think it has the best flavor.
Milk: I use Organic Valley Grassmilk in the filling because the peanut butter can dry it out. If you don't have milk you can use water as well.
Tools Needed
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
Step 2
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and vanilla extract. Mix on low until combined and you don’t see powdered sugar anymore, there will still be a few chunks of butter but that is okay because it’s very soft.
Add the flour and chocolate chips into the butter mixture and mix on low until combined and smooth. The dough should feel like play dough in your hands.
Step 3
Using your hands, form the dough into 36 balls and place them on the prepared cookie sheets. Flatten each one slightly so they are about 1 ¾-inch in diameter.
Step 4
Bake for 13 minutes until golden brown. Allow to cool completely on the cookie sheets. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 5
To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, add the powdered sugar, butter, peanut butter, and milk and mix on low until combined. Speed mixer up to high for 1 minute or until light and fluffy. Put in a piping bag with Ateco tip #864.
Step 6
Turn over every other cookie so they are all paired. Pipe a swirl of filling onto each cookie and sandwich them together.
Baker's Tips
- Butter is key here. Your butter will make or break these cookies. Shortbread cookies are very simple, but sometimes the simple things can be most challenging to bake. Make sure your butter is truly soft before beginning this recipe. Butter that is not softened can lead to cookies with holes that are crispy with a texture that is not buttery and dense.
- When the dough is ready, it will feel like play dough in your hands. This is no joke, remember how smooth and silky play dough would feel? That is how this dough should feel! Moldable, soft, and smooth. If it doesn't then there was a problem with your butter.
- I use Ateco tip #864 for the filling, but you don't have to use if you don't have it or don't want to. Totally optional!
- These should be stored in a cool dry place so they keep their amazing texture. Don't put them in an airtight container or a cake dome as they will become soft. They should be left out on the counter, or if you live in a humid climate then stick them in the fridge.
FAQ's
Yes, just add ½ teaspoon of fine sea salt to the recipe.
No, this won't make a good filling and you won't be able to pipe it out easily either with peanut chunks. Stick to smooth peanut butter.
These are shortbread cookie based, so they are best stored in a cool dry place.
Craving More?
Peanut Butter Chocolate Chip Sandwich Cookies
Ingredients
Dough
- 226 grams salted butter (softened)
- 142 grams powdered sugar (sifted)
- 1 tablespoon vanilla extract
- 255 grams all purpose flour
- 142 grams semi sweet chocolate chips
Filling
- 454 grams powdered sugar (sifted)
- 226 grams salted butter (softened)
- 57 grams peanut butter
- 2 to 3 teaspoons milk
Instructions
- Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
- To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and vanilla extract. Mix on low until combined and you don’t see powdered sugar anymore, there will still be a few chunks of butter but that is okay because it’s very soft.
- Add the flour and chocolate chips into the butter mixture and mix on low until combined and smooth. The dough should feel like play dough in your hands.
- Using your hands, form the dough into 36 balls and place them on the prepared cookie sheets. Flatten each one slightly so they are about 1 ¾-inch in diameter.
- Bake for 13 minutes until golden brown. Allow to cool completely on the cookie sheets.
- To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, add the powdered sugar, butter, peanut butter, and milk and mix on low until combined. Speed mixer up to high for 1 minute or until light and fluffy. Put in a piping bag with Ateco tip #864.
- Turn over every other cookie so they are all paired. Pipe a swirl of filling onto each cookie and sandwich them together.
- Store in a cool dry place for up to 7 days.
Notes
Nutrition
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