These chocolate dipped chocolate peanut butter sandwich cookies taste like a chocolate peanut butter cup. Soft, cutout chocolate sugar cookies are sandwiched with lightly sweetened peanut butter, then dipped in dark chocolate and sprinkled with salted peanuts. They’re the perfect combination of rich chocolate cookies, creamy peanut butter and crunchy peanuts.
You might also love this no churn chocolate peanut butter cookie ice cream, chocolate peanut butter cake, and three ingredient peanut butter cookies.

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Why You’ll Love This Recipe
Chocolate + Peanut Butter. Chocolate and peanut butter is a winning combination, and there’s a reason I pair these flavors together so often when I make cakes, brownies, cookies and ice cream. If you love Reese’s peanut butter cups or peanut butter oreos, you’ll love these chocolate peanut butter sandwich cookies, which have all the flavors of chocolate peanut butter cups but in a delicious and beautiful cookie.
Salty, Sweet, Crunchy, Creamy. With the salted, crunchy peanuts, the creamy peanut butter and bittersweet chocolate and the soft chocolate cookies, these have all the textures that I love in a cookie.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude. Today’s recipe will work at any altitude, since there’s no leavening in the cookies.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Chocolate Cookies. For the cookies, I used my recipe for No Spread Chocolate Sugar Cookies. They come together easily in a food processor, the dough is a dream to roll out and cut, and they hold their shape perfectly when they’re baked. With the scalloped edges, they make the prettiest chocolate peanut butter sandwich cookies.
- Peanut Butter. For the peanut butter filling, choose a creamy, no stir peanut butter. You don’t want to use a drippy, all natural peanut butter, which won’t be stable enough to stay put inside the cookies.
- Powdered Sugar. You’ll need a little powdered sugar, to lightly sweeten the peanut butter.
- Vanilla Extract. Flavors the filling.
- Chocolate Chips. For the chocolate coating, you can use either semi sweet or dark chocolate chips, or chopped chocolate. I used chocolate chips, but they don’t melt as smoothly, and make a thicker coating. A good quality bar of chocolate will melt more smoothly and is easier for dipping your chocolate peanut butter sandwich cookies.
- Coconut Oil. If the chocolate is too thick, a little coconut oil helps to smooth it out.
- Salted Peanuts and Flaky Salt. For decorating the cookies.
Instructions
Chocolate Cookies
- Using a food processor or a pastry cutter, make the cookie dough. You’ll need 1/2 Recipe No Spread Chocolate Sugar Cookie dough.
- Shape the dough into a disk, wrap in plastic wrap and refrigerate for 20 minutes. Prepare several baking sheets by lining them with sheets of parchment paper.
- Working with half the dough at a time, lightly flour both sides of the dough, and roll the dough out onto a lightly floured surface. You’ll need to roll it out fairly thin, about 1/8 inch thick.
- Use a 2 or 2 1/2 inch round/fluted cookie cutter to cut as many cookies as you can. Place the cut cookies on the parchment-lined baking sheets, spacing the cookies 1 1/2 inches apart.
- Finish rolling out and cutting the rest of the dough, gathering up the scraps to use those again, too. Depending on the size of your cookie cutters, and how thick/thin you rolled the dough, you should be able to cut about 24-30 cookies (for 12-15 assembled sandwich cookies).
- Place the baking sheets in the refrigerator, and chill the cut cookies for 30 minutes.
- Preheat the oven to 350 F, and position a rack in the center of the oven. Bake the chilled cookies for about 10 minutes, until baked through and there’s no appearance of raw or wet dough.
- Cool the cookies on the baking sheet for 5 minutes, then gently transfer the cookies to cooling racks to cool completely. The cookies are delicate when warm, since they’re so thin. If there’s any puffed areas on top of the cookies after baking, simply press the air back out with the flat side of a spatula, as soon as you take them out of the oven.
- Store the cooled cookies in an airtight container, until you’re ready to fill and decorate them. You can bake the cookies in advance and freeze them for up to 3-6 months before assembling your sandwich cookies.
Peanut Butter Filling
- In a bowl, stir together the peanut butter, powdered sugar and vanilla until smooth and combined.
- Turn half the cookies over, so the bottom side is facing up. Use a small cookie scoop with a release lever to scoop about 1 tablespoon of filling onto each cookie (or just spread the filling on with a small offset spatula).
- Place the top cookie onto the filling, and gently press down until the filling spreads out to the edges.
Chocolate Coating
- Melt the chocolate chips in a heat-proof bowl, either over a double boiler, or at 50% power in your microwave. If the melted chocolate is too thick, stir in the coconut oil to thin it just a little. Don’t add more oil than noted, though, or the chocolate won’t harden again.
- Use a spoon to spread and swirl melted chocolate on top of the cookies, or dip the cookies into the chocolate to completely cover them with chocolate.
- If dipping the cookies, use a small offset spatula to scrape off any excess chocolate, letting it drip back into the bowl.
- Set the dipped cookies on a baking sheet lined with wax paper or parchment paper. Before the chocolate hardens, sprinkle it with chopped salted peanuts and flaky salt.
- Place the pan in the refrigerator to quickly firm up the melted chocolate.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
How should I store the assembled cookies?
Store leftover cookies in an airtight container in the refrigerator, for up to 2 weeks.
Can these cookies be frozen?
You can certainly freeze the cookies, although the chocolate coating may “bloom” or whiten in the freezer. This won’t affect the taste at all, though. The best option would be to freeze the baked cookies, with or without the peanut butter filling. Thaw the cookies, then dip in chocolate before serving.
Can I make these with other nut butters?
Instead of the peanut butter, you can try almond butter, cashew butter, sunbutter, wow butter or even cookie butter (Biscoff spread). Make sure that whatever nut butter you use is a thicker, “no stir” type. Drippy, all natural peanut butter will run off the cookies.
What size cookie cutter did you use?
I used a 2 1/2 inch round fluted cookie cutter.
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Chocolate Dipped Chocolate Peanut Butter Sandwich Cookies
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Food Processor or Pastry Cutter
Ingredients
Chocolate Cookies
- ½ recipe No Spread Chocolate Sugar Cookies
Peanut Butter Filling
- ¾ cup (heaping) creamy peanut butter (no stir varieties)
- ¼ cup powdered sugar
- ½ tsp vanilla extract
Chocolate Coating
- 1 cup semi sweet or dark chocolate chips (or good quality chocolate, chopped)
- 1 tsp solid coconut oil
- chopped salted peanuts and flaky salt, for decorating
Instructions
Chocolate Cookies
- Using a food processor or a pastry cutter, make the cookie dough. You'll need 1/2 Recipe No Spread Chocolate Sugar Cookie dough.
- Shape the dough into a disk, wrap in plastic wrap and refrigerate for 20 minutes.Prepare several baking sheets by lining them with sheets of parchment paper.
- Working with half the dough at a time, lightly flour both sides of the dough, and roll the dough out onto a lightly floured surface. You'll need to roll it out fairly thin, about 1/8 inch thick.Use a 2 or 2 1/2 inch round/fluted cookie cutter to cut as many cookies as you can. Place the cut cookies on the parchment-lined baking sheets, spacing the cookies 1 1/2 inches apart.Finish rolling out and cutting the rest of the dough, gathering up the scraps to use those again, too. Depending on the size of your cookie cutters, and how thick/thin you rolled the dough, you should be able to cut about 24-30 cookies (for 12-15 assembled sandwich cookies).
- Place the baking sheets in the refrigerator, and chill the cut cookies for 30 minutes.
- Preheat the oven to 350 F, and position a rack in the center of the oven. Bake the chilled cookies for about 10 minutes, until baked through and there's no appearance of raw or wet dough.Cool the cookies on the baking sheet for 5 minutes, then gently transfer the cookies to cooling racks to cool completely. The cookies are delicate when warm, since they're so thin.Note: If there's any puffed areas on top of the cookies after baking, simply press the air back out with the flat side of a spatula, as soon as you take them out of the oven.
- Store the cooled cookies in an airtight container, until you're ready to fill and decorate them. You can bake the cookies in advance and freeze them for up to 3-6 months before assembling your sandwich cookies.
Peanut Butter Filling
- In a bowl, stir together the peanut butter, powdered sugar and vanilla until smooth and combined.
- Turn half the cookies over, so the bottom side is facing up. Use a small cookie scoop with a release lever to scoop about 1 tablespoon of filling onto each cookie (or just spread the filling on with a small offset spatula).Place the top cookie onto the filling, and gently press down until the filling spreads out to the edges.
Chocolate Coating
- Melt the chocolate chips in a heat-proof bowl, either over a double boiler, or at 50% power in your microwave. If the melted chocolate is too thick, stir in the coconut oil to thin it just a little. Don't add more oil than noted, though, or the chocolate won't harden again.
- Use a spoon to spread and swirl melted chocolate on top of the cookies, or dip the cookies into the chocolate to completely cover them with chocolate. If dipping the cookies, use a small offset spatula to scrape off any excess chocolate, letting it drip back into the bowl.
- Set the dipped cookies on a baking sheet lined with wax paper or parchment paper. Before the chocolate hardens, sprinkle it with chopped salted peanuts and flaky salt.
- Place the pan in the refrigerator to quickly firm up the melted chocolate.Store leftover cookies in an airtight container in the refrigerator, for up to 2 weeks.
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