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Chocolate Peanut Butter Cookies


Peanut butter and chocolate are undoubtedly two of the world’s greatest flavors. And when you put them together in cookie form, they get even more delectable.

These delicious treats can be enjoyed in two ways – either by themselves or by sandwiching two cookies together using loads of gooey chocolate ganache as a filling. Either way, they’ll be a hit at kids’ functions, office parties or family reunions. What’s more, they freeze quite well. Just wrap them in plastic wrap, put in a zipper bag and pop in the freezer for up to three months.

Crunchy on the outside and moist and chewy in the middle, these chocolate peanut butter cookies look elegant dusted with confectioner’s sugar. Make sure you use regular peanut butter for the best consistency in the batter and filling. Old-fashioned or freshly ground peanut butter will turn out grainy.

This recipe makes about 30 sandwich cookies or 60 individual cookies.

Chocolate Peanut Butter Cookies



  • 1 3/4 cups of all-purpose flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1/2 cup of powdered sugar
  • 1/2 cup and 1 tablespoon of packed brown sugar
  • 6 tablespoons of unsalted, softened butter
  • 1/2 cup of creamy peanut butter
  • 1/2 cup of vegetable oil
  • 1 1/2 teaspoons of vanilla extract
  • 1 piece of egg
  • 1 1/3 cups of semi-sweet chocolate chips


  • 6 ounces of semi-sweet chocolate
  • 1/2 cup of creamy peanut butter
  • 4 tablespoons of confectioner’s sugar
  • 1/2 teaspoon of salt
  • 12 tablespoons of whipping cream


  • Cookies

Preheat oven to 350°F. Whisk flour, baking powder, baking soda and salt in a medium-sized bowl. Use an electric mixer to beat the confectioner’s sugar, brown sugar and butter in a large bowl until creamed. Add peanut butter and beat until it reaches a creamy consistency.

Gradually beat in vegetable oil, the vanilla extract, followed by the egg. Add the dry ingredients, mix by hand until blended, and then fold and put in the chocolate chips.

To bake the cookies, drop the dough by rounded tablespoonfuls onto an ungreased baking sheet. Make sure the cookies are spaced about 1 ½ inches apart. Bake until the cookies are puffy and golden brown. This should take about 12 minutes, but could take slightly longer or quicker, depending on your oven’s temperature.

Cool the cookies for about two minutes on the baking sheet and carefully transfer them to a wire rack to allow them to cool completely.

  • Filling

Put the chocolate, peanut butter, confectioner’s sugar, and salt into a medium bowl. Bring the cream to boil in a small, heavy pan. Pour the hot cream over chocolate mixture and stir until the mixture is melted and smooth. Chill about an hour until the filling becomes thick and spreadable.

To assemble the cookies, spread one rounded teaspoonful of the chocolate-peanut butter filling on the flat side of one cookie. Top with the second cookie to form a sandwich. Repeat with remaining filling and cookies.

You can make these delicious cookie sandwiches cone a day before you need them. Just store them in an airtight container at room temperature, and you can enjoy them till the last bite!



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