Go Back
+ servings
three chocolate peanut butter sandwich cookies stacked on top of each other
Print

Chocolate Peanut Butter Sandwich Cookies

These chocolate peanut butter cookies are soft, super chocolatey, then coupled with a fluffy peanut butter frosting - it's a match made in heaven.
Course Dessert
Cuisine American
Diet Vegetarian
Prep Time 30 minutes
Bake Time 10 minutes
Total Time 40 minutes
Servings 12 cookies
Calories 420kcal
Author Gabby

Equipment

Ingredients

Soft Chocolate Cookies

  • 1 cup vegan butter (or butter of choice)
  • 1 egg
  • 1 ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ¾ cup cocoa powder
  • 2 cups all-purpose flour

Peanut Butter Frosting

  • ¾ cup smooth peanut butter
  • ½ cup butter (regular or dairy free)
  • 2 - 2 ¼ cup powdered sugar
  • 2-3 teaspoon milk (regular or dairy free)

Instructions

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 sugar, 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.
  • 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.

Video

Nutrition

Calories: 420kcal | Carbohydrates: 67g | Protein: 8g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 454mg | Potassium: 224mg | Fiber: 3g | Sugar: 64g | Vitamin A: 1099IU | Calcium: 21mg | Iron: 2mg