Chocolate Peanut Butter Sandwich Cookies

These chocolate peanut butter sandwich cookies feature fluffy whipped chocolate ganache stuffed between light and crispy peanut butter cookies.

Goodbye plain peanut butter cookies, hello new and improved SANDWICH cookies. Aka, how you get two cookies for the price of one plus a dang good chocolate filling.

 Trust me, this deal is a no-brainer. It’s how us serious PB lovers get things done.

It’s also probably how we go through so much milk on a weekly basis because a tall glass is NEED alongside these beauts.

The cookie base making up these sandwich cookies is none other than my tried-and-true crispy peanut butter cookies! If you’ve made this recipe before you know you’re in for a super light and crisp texture with tons of PB flavor.

Surprise, surprise, they pair just dreamily with a homemade whipped chocolate ganache, who would’ve thought.

These Sandwich Cookies feature…

• A melt-in-your-mouth crispy peanut butter cookie base
• Fluffy whipped chocolate ganache filling
• Easy to make ahead of time for an event

Making the Sandwich Cookies

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

• Unsalted butter
• Granulated sugar
• Brown sugar
• Peanut butter
• Egg
• Vanilla extract
• All-purpose flour
• Baking soda
• Kosher salt
• Heavy whipping cream
• Semisweet chocolate

Chocolate Ganache 101

Chocolate ganache is a very simple concept and something that every home cook should know how to make! All it involves is a 1:1 ratio of heavy cream and good-quality chocolate and then a pinch of salt and vanilla extract.

To make chocolate ganache, you’ll heat the heavy cream until just steaming then pour over the chopped chocolate and whisk until melted. Add a pinch of kosher salt and a splash of vanilla and your chocolate ganache is done.

For whipped chocolate ganache, all this requires is an extra step. Once you’ve got the chocolate ganache made up, allow it to set at room temperature for about an hour until it’s the consistency of melted peanut butter. Then use a whip attachment to whip the chocolate ganache to stiff peaks. It’s ready for filling or frosting whatever you want!

A few tips for chocolate ganache: always use a high-quality bar chocolate if you can as the quality of chocolate really makes a difference in how it will melt. Never allow the heavy cream to boil, but instead heat it until just steaming. You can’t really go wrong other than that!

Tips for Perfect Sandwich Cookies

1. Measure flour correctly – I use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
2. Cream butter – make sure your butter is softened to room-temperature and cream well with the sugars until smooth and creamy.
3. Use room temperature egg – just like the butter, allow the egg to come to room temperature or submerge in hot water for about 2 minutes to quickly warm it. A room temperature egg will incorporate much easier into the butter.
4. Chill dough – chilling the dough for about 2 hours before baking will prevent the cookies from excessive spreading.
5. Flatten cookies with a fork before baking – gently flatten the cookies with a fork criss-cross before baking. This will help the cookies spread more evenly during baking and give them that signature peanut butter cookie look.
6. Allow cookies to cool before filling – do not fill the cookies while they’re still warm otherwise the filling will melt.

Recipe Variations

Try these ideas for a different twist on these cookies.

• Use another filling – try filling cookies with a chocolate buttercream, vanilla buttercream, cheesecake frosting, caramel sauce, or peanut butter frosting.
• Try another cookie base – try this recipe with chocolate chip cookies, sugar cookies, or snickerdoodles.
• Drizzle cookies with melted chocolate – for an extra chocolate-y kick, drizzle assembled sandwich cookies with melted semisweet chocolate and sprinkle with minced peanuts or sea salt.

Storing and Freezing Sandwich Cookies

Store filled sandwich cookies in an airtight container at room temperature up to 2 days. Any longer than that and I find that the filling doesn’t hold up as well.

To freeze sandwich cookies, allow cookies to cool completely, then wrap well and freeze up to 2 months. Thaw cookies completely at room temperature, fill with whipped chocolate ganache, and serve.

Peanut butter lovers, these cookies are absolutely your form of heaven! Every bite is packed with creamy peanut butter and that fluffy whipped ganache provides the perfect level of chocolate contrast.

Word to the wise though: make sure you have a crew around when you make these. You’ll soon see why,

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

More peanut butter baked goods to make next!

• Banana Peanut Butter Oat Bars
• Peanut Butter Cheesecake Bars
• Crispy Peanut Butter Cookies

This post was updated with new recipe adjustments and photos on 4/24/25.