Peanut Butter Cup Sandwich Cookies – double chocolate chip cookies filled with rich peanut butter frosting. This cookie makes the kid in everyone very happy.
These Peanut Butter Cup Cookies are my 13 year old daughter’s invention using a Chocolate Decadence Cookie which is chock full of chocolate chips paired with some peanut butter frosting to make a cookie version of a peanut butter cup candy bar. Peanut butter cups are a weakness that Olivia and I both share and this recipe was one of our personal favorites this year. Don’t like peanut butter?… these are a great stand alone cookie too or fill them with some chocolate ganache, made by melting together 1/4 cup whipping cream and 1 cup chocolate chips. Let it cool to almost room temperature before filling the cookies.
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- 1 cup butter
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 2 extra large eggs
- 2 tsp vanilla
- 2/3 cup cocoa powder
- 2¼ cup flour
- 1 tsp baking powder
- 2½ cups semisweet chocolate chips
- 2 1/2 cups icing sugar powdered sugar
- 1/3 cup peanut butter
- 1/3 cup butter
- 1 tsp vanilla extract
- milk 1-2 tbsp
Sift together the flour, cocoa and baking powder. Set aside.
Cream the butter, vanilla extract and sugars well, before adding the eggs one at a time and beating until light and fluffy. Fold in the dry ingredients and when they are almost mixed in fold in the chocolate chips. Try not to over mix the dough which will be quite stiff.
Roll the dough in 1 inch balls and place them 2 inches apart on a parchment paper lined cookie sheet. Press the dough balls down slightly with the bottom of a drinking glass. Bake at 350 degrees F for 10-12 minutes, being careful not to over bake them. Cool on the sheet for a few minutes before transferring the cookies to a wire rack and letting them cool completely. Sandwich two cookies together with some peanut butter frosting.
Beat together well until smooth. Use only enough milk to bring the frosting to a spreadable texture. It is best for these cookies to have the frosting as stiff as possible.