Chocolate sandwich cookies with peanut butter filling remind me of oatmeal cream pies except with chocolate. It’s the perfect combination.
These delicious, fun cookies have one of the best flavor combinations since peanut butter and jelly. Real chocolate cookies with a dreamy filling made with peanut butter and powdered sugar.
- Can I substitute salted butter for unsalted butter?
- Can I use melted chocolate instead of cocoa powder?
- How do I sift powdered sugar without a sifter?
- Can I use cream filling instead?
- Recipe
Ingredients for the Cookies
Granulated Sugar and Brown Sugar
I use more brown sugar than regular sugar because it makes for a softer cookie. I prefer the kind of cookie that bends than the ones that break.
Speaking of soft cookies. I’ve learned in the past to always use quality cookie sheets. They really do make a difference.
Also, you don’t ever want to bake your cookies until they’re completely cooked through. Let them finish up their baking after you take them out of the oven. The heat of the cookie will finish it up.
Don’t worry if your cookies turn out crispy, though! Once you put in the peanut butter frosting and let it sit overnight, the cookies will soften up beautifully.
Can I Substitute Salted For Unsalted Butter?
I prefer to use unsalted butter for sweets. I don’t always have it on hand at the same time that I want to make cookies, though.
My easiest solution is to remove ½ teaspoon salt for every stick of salted butter. For this recipe, I used salted butter.
If you want to substitute Unsalted Butter, add ½ teaspoon for each stick, or 1 teaspoon total to the recipe.
Can I Use Melted Chocolate Instead of Cocoa Powder?
Yes, you can substitute melted chocolate but you will need to do some easy calculations.
For every tablespoon of cocoa powder, you can substitute ⅓ of a one-ounce block of unsweetened chocolate. At the same time, you will reduce the butter by one teaspoon for that same amount of powder.
Can I Substitute Hot Cocoa Mix for Cocoa Powder?
I’m a big fan of using what’s in the pantry but I wouldn’t substitute hot cocoa mix for cocoa powder.
Hot cocoa mix has very little cocoa powder because it’s mostly sugar. It would be difficult to make those kinds of calculations.
Ingredients for the Frosting
Powdered Sugar
Whatever you do, check the powdered sugar before you use it. If there are lumps, you will have lumpy frosting.
No one wants lumpy frosting!
Measure out your powdered sugar into a sifter and sift away.
How Do I Sift Powdered Sugar Without A Sifter?
If you don’t have a sifter, that’s okay! Personally, I don’t like using our sifter. It seems to take forever.
If you don’t have a sifter, measure out your powdered sugar into a fine mesh strainer. Over a bowl or dish, hold the strainer with one hand and tap the side of it with the other.
Peanut Butter
Use smooth peanut butter for the frosting. You don’t want bimpity bumpities, right? I thought we already discussed this with the powdered sugar.
Make sure the peanut butter is at room temperature. You certainly don’t want it refrigerated. You’ll probably never get frosting that way.
Can I Use Cream Filling Instead?
Yes! If you’re not in the peanut butter camp, try cream filling instead. King Arthur has a great recipe for cream fillilng.
Storage
You can keep these cookies on the counter in an airtight container for about 4 days. If your kitchen is pretty hot, you may want to keep them in the refrigerator instead.
More Cookies, Please
Since 24Bite is about learning to make the things you crave, I can’t imagine not having cookies. Here are some more cookies I’ve made.
- Old Fashioned Oatmeal Carrot Cookies
- Mexican Pink Cookies
- Lemon Cookies with White Chocolate Drizzle
- Easy Brownies with Caramel Dulce de Leche
If you like, check out all my Cookie recipes here.
Recipe
Chocolate Sandwich Peanut Butter Cookies
Ingredients
Chocolate Cookies
- 270 grams All Purpose Flour (about 2 ¼ cup spoon and fill) *see note
- ½ cup Cocoa Powder like Hershey's Naturally Unsweetened
- 1 teaspoon Baking Soda
- ½ teaspoon Baking Powder
- 1 cup Salted Butter 2 sticks, softened (if using Unsalted Butter, add 1 teaspoon salt)
- 1 ¼ cup Brown Sugar packed
- ½ cup Granulated Sugar
- 2 large Eggs
- 2 teaspoons Vanilla Extract
Peanut Butter Frosting
- ½ cup Peanut Butter smooth
- 3 cups Powdered Sugar sifted to remove lumps
- ⅓ cup 2% Milk up to ½ cup
Instructions
Cookies
- Preheat oven to 350℉.
- Whisk together flour, cocoa, baking soda and baking powder in medium bowl until well combined. Set aside. (If using, unsalted butter, add 1 teaspoon salt as well.)
- Beat butter, brown sugar and granulated sugar in large bowl until creamy. Add eggs, one at a time, beating well after each addition. Mix in vanilla extract.
- Gradually add flour mixture, about ½ cup at a time, mixing well after each addition.
- With 1.5" cookie scoop (or about 1 ½ tablespoon or so per cookie), drop on parchment paper lined cookie sheet, about 2 inches apart. No need to roll into a circle or flatten.
- Place cookies in preheated oven for 9-11 minutes. Cookies will completely flatten then take them out immediately. They are intended to spread out so you don't want to chill the dough.
- Remove from oven and cool on wire rack until cool enough to remove from pan then allow to cool completely before adding frosting.
Frosting
- Check to see if there are lumps in the powdered sugar and sift, if necessary.
- Mix together peanut butter, powdered sugar and ⅓ cup milk until smooth. You'll be starting with ⅓ cup milk but you can use up to ½ cup total to get the consistency you desire.
- Once cookies are completely cooled, spread frosting on underside of cookie and add another cookie for the top.
Notes
Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and 24Bite® takes no responsibility for actual figures since calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. 24Bite®, Kim Guzman or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result. 2019-2026 Kim Guzman and Christian Guzman. All rights reserved. 24Bite®
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