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Dark Peanut Butter Chocolate Chip Sandwich Cookies - #chocPBday

Do you have ANY idea what today, March 25th is? Why, it's Chocolate Peanut Butter Day - AKA - The BEST DAY EVERRRRRR!!


For the cookies

  • 1 1/2 cups all-purpose flour spooned then leveled
  • 1/2 cup unsweetened cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup 1 ½ sticks unsalted butter, slightly softened
  • 1 1/2 cups brown sugar
  • 1/2 cup creamy peanut butter
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • Two heaping cups of milk chocolate chips preferably couverture chips

For the filling

  • 3/4 cup creamy peanut butter
  • 1/2 cup 1 stick unsalted butter, softened
  • Pinch of salt
  • 1 cup powdered sugar
  • 2 teaspoons vanilla extract


  • Make the cookies:
  • Preheat oven to 350 degrees and line two cookie sheets with parchment paper and set aside.
  • In a medium bowl, sift flour, cocoa powder, baking soda and salt once and set aside.
  • In a bowl of an electric mixer on medium speed, cream butter, sugar and peanut butter until light and fluffy, about 2 minutes. Add eggs one and a time mixing well after each addition. Stop and scrape the mixer to incorporate everything. Stir in the vanilla extract.
  • Set the mixer speed to low and add flour/cocoa powder mixture to butter/peanut butter mixture and mix until just combined. Fold in the chocolate chips by hand. Wrap the bowl with plastic wrap and chill the dough in the refrigerator for about 30 minutes.
  • Remove the dough from fridge and drop teaspoons of dough onto prepared cookie sheet.
  • Place cookie dough in the middle rack of your preheated oven and bake for 10 minutes rotating the cookie sheet about halfway through. DO NOT BAKE FOR LONGER THAN 10 MINUTES! The cookies should remain slightly under baked.
  • Remove cookie sheet from the oven and allow to cool for about 5 minutes. Place cookies on cookie rack and allow them to cool completely. While the cookies are cooling, make the filling.
  • Make the peanut butter filling:
  • In a mixing bowl fitted with a whisk attachment, combine the peanut butter and butter. Beat on high until creamy and smooth, about 2 minutes. Reduce the speed to low and add the powdered sugar and salt and beat until mostly combined. Add the vanilla extract and increase the speed to high and beat until light and fluffy, about 2-3 minutes.
  • Assemble these bad boys:
  • Take 25 cookies and flip them so the flat side is up. Spread about 1 ½ and up to 2 teaspoons of filling onto the flat side of the cookie. Take another cookie and place it on top of the filling. Press on the cookie to spread the filling to the edges of the cookie. Repeat with remaining cookies.