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Peanut butter and chocolate were made for each other. I think that's something we can all agree on, right? These chocolate peanut butter sandwich cookies are made with a creamy, thick vegan peanut butter frosting sandwiched between two soft chocolate cookies. The combination of rich chocolate and peanut butter flavours is a match made in heaven.
I studied nutrition, but I am a strong believer that if a food has the word sandwich in it, then it counts as a full meal. Kiddingggg BUT these peanut butter sandwich cookies make an AMAZING dessert (or snack).
What are sandwich cookies?
Oh, well I'm so glad you asked! Sandwich cookies are essentially a dressed-up version of cookies. To make sandwich cookies you take two cookies, spread some buttercream on one cookie, then top it with the other. Done. Looks impressive, but it's actually so easy.
Making the soft chocolate cookies
I've been told that these cookies taste like a two-bite brownie in cookie form. They aren't quite a brownie cookie, but they are rich, chocolatey, and not too sweet. When I'm making sandwich cookies, I always like to make sure the cookie isn't too sweet so that it balances out the buttercream filling. These cookies are so delicious that I often just make them and eat them on their own if I'm feeling lazy!
To make the soft chocolate cookies, use a hand mixer or a standing mixer with the paddle attachment to cream the butter and sugars together until fluffy. Then, add in the eggs and vanilla extract and mix until smooth. Try not to over-beat, as this will compromise the softness and texture of the cookies!
Next, add in the dry ingredients, mixing until they are just combined, then use a medium cookie scoop or spoon to scoop out 1.5 tablespoon sized balls of cookie dough and place them on a lined baking sheet.
Using a fork or two fingers, gently press down to flatten the cookies before placing them in the oven. These cookies don't spread much but we want them to be a little flatter so that it is easier to assemble the chocolate peanut butter cookie sandwiches.
Bake the cookies for 8-10 minutes, then leave them on the tray to cool for 5 minutes before transferring to a cooling rack. TIP: When you remove the cookies from the oven, if you find that the cookies aren't as flat as they should be, you can use a fork to slightly flatten them down a little more while they are still on the baking tray.
Let the cookies cool completely while you make the vegan peanut butter frosting.
Making the Vegan Peanut Butter Frosting
This peanut butter frosting can be made with any kind of smooth peanut butter. Depending on the consistency of the peanut butter you use, you may have to add a little more or less powdered sugar or more or less dairy free milk.
To make the peanut butter frosting, add the peanut butter and butter to a mixing bowl. Using the wire whip attachment of a standing mixer, whip the peanut butter and butter until they are smooth, scraping the side of the bowl as you go.
Add in the vanilla extract and whip for another few seconds. Next, add in the powdered sugar ¼ cup at a time until you achieve the desired consistency. If the frosting is too thick, add in the milk ½ tablespoon at a time to thin it out a little bit until it's the right consistency.
Assembling the chocolate peanut butter sandwich cookies
Once the cookies have completely cooled, flip 12 of the cookies upside down and use a spoon or small spatula to scoop a thick amount of peanut butter frosting onto each one. The thickness is up to your own personal preference, I like a thick layer of frosting! Place another cookie over top of each frosted cookie and press them gently together so that the frosting evenly spreads around.
The assembled chocolate peanut butter sandwich cookies can be stored at room temperature for up to 3 days. If you live in a very hot climate I recommend refrigerating them so that the frosting doesn't get messy!
Can I use another flavour of frosting?
Absolutely you can! The great thing about cookie sandwiches is that the options are endless. These chocolate cookies are soft, delicious, and taste amazing with basically any buttercream frosting flavour.
If you're in the mood for even more chocolate, you can replace the peanut butter frosting with my fudgy buttercream. If you're feeling like something sweeter to balance out the richness of the soft chocolate cookie, I'd suggest fluffy coconut buttercream. Both options are vegan and pair so well with these cookies. I may or may not have tested the cookies with multiple types of buttercream. You know, for "research" 😉
MORE RECIPES YOU’LL LOVE
- Apple Loaf with Cinnamon Cream Cheese Glaze (Dairy Free)
- Stuffed Cookies and Cream Cookies (Dairy Free)
- Sugar Cookie Chocolate Ice Cream (Dairy Free)
If you make this recipe, tag me on Instagram @cookiedoughdiaries so I can check it out! If you want to save this recipe for later, you can also pin it using the Pinterest button below.
Chocolate Peanut Butter Sandwich Cookies
Soft Chocolate Cookies
Vegan Peanut Butter Frosting
- ¾ cup smooth peanut butter
- ½ cup vegan butter (or butter of choice)
- 2 - 2 ¼ cup powdered sugar
- 2-3 teaspoon almond milk (or milk of choice)
Soft Chocolate Cookies
- Preheat oven to 350F and line 2 baking sheets with parchment paper.
- In a medium bowl, combine flour, cocoa powder, salt, and baking soda. Set aside.
- In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and sugars, mixing until smooth.
- Add in the egg and vanilla extract, and beat until just combined (do not over-mix!).
- Mix in the dry ingredients until a dough forms.
- Use a medium cookie scoop or spoon to make 1.5 tablespoon sized balls and place them on the baking sheet. Gently press down using a fork or 2 fingers to flatten the cookies slightly.
- Bake the cookies for 8-10 minutes. Remove from the oven and leave them on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely while you make the vegan peanut butter frosting.
Vegan Peanut Butter Frosting
- In the bowl of a standing or electric mixer, whip together the butter and peanut butter until smooth. Mix in the vanilla.
- Add powdered sugar, ¼ cup at a time and mix. Scrape the edges of the bowl between each addition. Add milk if the frosting seems too thick.
- Once the cookies have cooled completely, flip 12 of the cookies upside down and use a spoon or small spatula to scoop a heap of frosting on each cookie.
- Place one of the unfrosted cookies over top of each and gently push them together to even out the frosting in the sandwich.
- Store any extra frosting in the an airtight container in the fridge for up to 1 week, or in the freezer for up to 2 months.
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