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Fudgy Chocolate Peanut Butter Sandwich Cookies

Deep, rich, fudge-y chocolate cookies.

Cookies that are a hybrid of rich brownies and chewy chocolate cookies.

Fluffy, soft, sweet peanut butter filling.  Snuggled between aforementioned brownie cookies for my favorite sandwich cookies recipe!

Chocolate Peanut Butter Sandwich Cookies

If you weren’t hungry before, you might be now.

These fudgy chocolate peanut butter sandwich cookies are knockout winners.  It’s the kind of stuff kids fight over, and adults try to snatch-and-stash.

I took my favorite recipe for Chewy Triple Chocolate Cookies and combined those tasty monsters with the fluffy peanut butter filling from these phenomenal Homemade Nutter Butters. Love this combination of chocolate + peanut butter? Then you’ve got to try these Chocolate Peanut Butter Bars next!

Chocolate Fudge Peanut Butter Sandwich Cookies

The result was a deliciously toothsome chocolate sandwich cookie that is essentially a chocolate-peanut-butter bomb.

This indulgent sandwich cookie is chewy – not cakey – and should stay soft for days in an airtight container.

That’s my guess, anyways, because our batch of these cookies lasted less than 48 hours. Including my snatch-and-stash collection.

Fudge Chocolate Peanut Butter Sandwich Cookies

These fudgy chocolate peanut butter sandwich cookies are the perfect little gift for upcoming holidays.

They’re awesome to treat your peeps to after school/work, or as a smile-inducing weekend treat.

These are destined to be the shining star of any cookie exchange they make an appearance at.

Enjoy! 🙂

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Chocolate Fudge Peanut Butter Cookies

Fudgy Chocolate Peanut Butter Sandwich Cookies

5 from 1 vote
These are the best of three worlds - brownies, chocolate cookies, and peanut butter all wrapped into one decadent, chewy, stay-soft sandwich cookie!
Prep Time: 15 minutes
Cook Time: 8 minutes
Chill time: 30 minutes
Total Time: 53 minutes
Servings: 20 cookies
Author: Amy Dong


For the Cookies:

For the Filling:


  • Preheat oven to 350F with rack on lower middle position. Line baking sheet with parchment paper.
  • In a large bowl, whisk together flour, salt, baking soda, and cocoa.
  • In another large bowl or the bowl of stand mixer, combine butter, both sugars, and vanilla. Beat on medium-high until it's as fluffy as it can get, scraping sides down periodically; about 3-4 minutes. Add beaten eggs and beat just to combine.
  • Using rubber spatula, gently fold flour mixture into butter mixture just until batter is completely moistened. Fold in milk chocolate chips.
  • Wrap and chill dough until firm enough to handle, about 30 min to 1 hour.
  • Form dough into walnut sized balls and flatten slightly, as these tend not to spread too much. Place on parchment lined baking sheet and bake about 8 minutes. They'll seem a bit underdone, but will set up nicely when cool.
  • Meanwhile, make the filling: Beat together the butter and peanut butter in a large bowl until smooth and fluffy. Gradually add in powdered sugar and beat until filling is smooth. Add 1 TB milk at a time, until desired consistency. Gently fill cooled cookies with desired amount.

Nutrition (per serving)

Calories: 426kcal | Carbohydrates: 62g | Protein: 6g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 326mg | Potassium: 185mg | Fiber: 2g | Sugar: 24g | Vitamin A: 597IU | Calcium: 39mg | Iron: 1mg
Course: cookies, Dessert
Cuisine: American

Source:  Chew Out Loud 

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