Chocolate Peanut Butter Overload Sandwich Cookies are soft chocolate cookies with peanut butter cups and peanut butter frosting in between, the perfect indulgent cookie.
You’ve guessed it, this is one heck of a cookie! Super moist chocolate cookies are loaded with mini peanut butter cups, chocolate chips, and peanut butter chips!
When I say overload I am not kidding with these. These are one of those Sandwich Cookies that you literally savor in. They are rich, flavorful, and sinful.
I sometimes can’t help myself when it comes to combining some of my favorite flavors, but when it comes to these cookies everything pairs so well.
With the silky peanut butter frosting that is encased by two chocolate and peanut butter-filled cookies, you just can’t go wrong at all.
I know some people will say OMG the calories, yes I do agree but I also have the motto that everything is in moderation. I will not limit keep myself from these pleasures, but will limit.
Trust me when I say that you at least have to give these Chocolate Peanut Butter Overload Sandwich Cookies a try at least once! You absolutely will not regret it.
Some of my other favorite chocolate and peanut butter desserts include: Peanut Butter Lasagna, Peanut Butter Oreo Buckeyes and M&M Chocolate Chip Peanut Butter Cookies.
WHY THIS RECIPE WORKS:
- The flavors complement each other so well.
- These make 10 large sandwich cookies, enough to fill everyone up.
- You can switch out the frosting with chocolate for a more chocolate flavor.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
Creamy peanut butter
Vanilla bean paste or extract
Powdered sugar
Heavy cream
HOW TO MAKE CHOCOLATE PEANUT BUTTER OVERLOAD SANDWICH COOKIES:
Chocolate Peanut Butter Cookies:
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Preheat oven to 350. In the bowl of an electric mixer (or hand mixer) cream the butter and sugars, 2-3 minutes until fluffy. Blend in the egg and vanilla, scraping the sides of the bowl if needed.
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In a separate bowl, combine the flour, cocoa powder, baking soda and salt. Slowly add in the dry mix to the wet a little at a time until fully combined, scraping the sides.
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Slowly add in the milk, fold in the chocolate peanut butter chips and cups.
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Roll dough into 10 equal sized balls, place on a parchment lined baking sheet, 2 inches apart. Bake 9-12 minutes. Let cool completely on the baking sheet.
Peanut Butter Frosting:
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In a large bowl, cream the butter with a hand mixer. Add the peanut butter and vanilla, mix well. Slowly add in the powdered sugar, alternating with the heavy cream.
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Beat for 2-3 minutes until fluffy.
Sandwich Cookie Assembly:
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Take one cookie and pipe frosting in a circle around the outside edge, place a peanut butter cup in the center. Top with another cookie, serve and enjoy!
CAN I USE REESE’S PIECES?
If you would rather use Reese’s Pieces instead of mixing chocolate chips and peanut butter chips, I say go ahead.
You get the chocolate and peanut butter flavor all in one candy! Or you can add it in addition to the chocolate and peanut butter chips to enhance the flavor even more.
DO I HAVE TO PUT A PEANUT BUTTER CUP IN BETWEEN THE SANDWICHES?
As much indulgence that this really enhances this Sandwich Cookie, you do not need to add a peanut butter cup to the center if you do not want to.
What you will need to do is make a little more frosting to make sure that the whole cookies are filled though, so I would add another half of the peanut butter frosting recipe.
HOW TO STORE:
These can be stored in an airtight container at room temperature where they will keep for up to 2-3 days.
TIPS AND TRICKS:
- This recipe can be doubled to serve more people or to sell at bake sales, etc.
- Use Reese’s Pieces in the cookies instead of chocolate and peanut butter chips.
- You can use the Peanut Butter Cup in the center or leave it out, if you do I would suggest making some more frosting to ensure that they are filled.
- Switch things up by changing the frosting in the center try a chocolate buttercream instead.
If you are looking for a super indulgent and tasty recipe then you have to make these Chocolate Peanut Butter Overload Sandwich Cookies!
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If you’ve tried these CHOCOLATE PEANUT BUTTER OVERLOAD SANDWICH COOKIES let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Chocolate Peanut Butter Overload Sandwich Cookies
Ingredients
Chocolate Peanut Butter Cookies
- ½ cup unsalted butter room temperature
- ½ cup granulated sugar
- ½ cup dark brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup + 2 Tbsp. cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 Tbsp. milk
- 3/4 Cup chocolate and peanut butter chips mixed
- 3/4 Cup mini peanut butter cups
- 10 regular sized peanut butter cups used for stuffing the cookies at assembly
Peanut Butter Frosting
- 1 stick 1/2 Cup unsalted butter, room temp
- 1/2 Cup creamy peanut butter
- 1/2 teaspoon vanilla bean paste or extract
- 2 Cups powdered sugar
- 3 1/2 Tablespoons heavy cream
Instructions
Chocolate Peanut Butter Cookies
- Preheat oven to 350. In the bowl of an electric mixer (or hand mixer) cream the butter and sugars, 2-3 minutes until fluffy. Blend in the egg and vanilla, scraping the sides of the bowl if needed.
- In a separate bowl, combine the flour, cocoa powder, baking soda and salt. Slowly add in the dry mix to the wet a little at a time until fully combined, scraping the sides.
- Slowly add in the milk, fold in the chocolate peanut butter chips and cups.
- Roll dough into 10 equal sized balls, place on a parchment lined baking sheet, 2 inches apart. Bake 9-12 minutes. Let cool completely on the baking sheet.
Peanut Butter Frosting
- In a large bowl, cream the butter with a hand mixer. Add the peanut butter and vanilla, mix well. Slowly add in the powdered sugar, alternating with the heavy cream.
- Beat for 2-3 minutes until fluffy.
Sandwich Cookie Assembly
- Take one cookie and pipe frosting in a circle around the outside edge, place a peanut butter cup in the center. Top with another cookie, serve and enjoy!
Notes
- This recipe can be doubled to serve more people or to sell at bake sales, etc.
- Use Reese's Pieces in the cookies instead of chocolate and peanut butter chips.
- You can use the Peanut Butter Cup in the center or leave it out, if you do I would suggest making some more frosting to ensure that they are filled.
- If you want to switch up the frosting in the center try a chocolate buttercream instead.
Nutrition
The recipe for the cookies is adapted from Love to be in the Kitchen and the frosting is adapted from my friend Rebecca at Sugar & Soul!
Comments & Reviews
Becky Blad says
Yum! These look delicious! Chocolate and peanut butter are the best combination ever!
Julie @ Logger's Wife says
These look seriously amazing! Here’s hoping it’s not 90 degrees soon so I can turn on my oven. 😉 Pinned for later. (visiting from Wake Up Wednesday)
Cristian Davila says
Could I use a cookie scoop for this recipe or an ice cream scoop? If cookie scoop is to small then what time and temp should I use?