Peanut Butter Cup Chocolate Sandwich Cookies are a Reese’s Cups lover’s dream! Soft chocolate cookies filled with mini peanut butter cups then sandwiched together with creamy, whipped, sweet peanut butter frosting–this cookie is a total showstopper!
Peanut Butter Cup Chocolate Sandwich Cookies
These Peanut Butter Cup Chocolate Sandwich Cookies are really the ultimate cookie! They remind me of a whoopie pie, but the cookies have a slightly chewier texture that is more like chocolate chip cookies and the filling is made with peanut butter. You’ll love this recipe! The cookies are so good, they’ll disappear from your kitchen super quick.
While you’re here, check out these other delicious cookie recipes: Zucchini Cookies with Cream Cheese Frosting | Dark Chocolate Cookies | Banana Chocolate Chip Cookies | Apple Snickerdoodle Cookies
Ingredients You’ll Need
Here’s what you’ll need to make the Chocolate Peanut Butter Cup Sandwich Cookies (the exact measurements and full recipe instructions are below in the printable recipe card):
- Butter
- Sugar
- Brown sugar
- Egg
- Vanilla extract
- All-purpose flour
- Cornstarch
- Baking soda
- Instant chocolate pudding mix
- Cocoa powder
- Reese’s minis – In the candy aisle of your grocery store you should find bags of Reese’s minis that are unwrapped and easy to use in recipes.
- Milk
- Cream cheese
- Powdered sugar
- Peanut butter
How to Make Peanut Butter Cup Chocolate Sandwich Cookies
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg, milk, and vanilla extract.
- In a medium mixing bowl, whisk together the flour, instant pudding mix, cocoa powder, cornstarch, and baking soda.
- Pour the dry mixture into the wet mixture and mix until well combined. Fold in the chopped Reese’s minis.
- Scoop the cookie dough into 24 balls and roll between your hands until smooth. Place the dough balls on the cookie sheet, leaving 2 inches between each.
- Flatten the top of each cookie dough ball slightly.
- Tip: Try adding a few extra pieces of peanut butter cup to the top of each cookie dough disk before baking.
- Bake the cookies at 350F for 7-8 minutes until set. Remove the cookies from the cookie sheet and cool completely to room temperature on a wire cooling rack.
- To prepare the frosting, beat together the cream cheese and butter until light and fluffy. Add the peanut butter and milk and beat until smooth. Add the powdered sugar and mix well.
- Pipe the frosting onto the bottom of 12 of the completely cooled cookies.
- Top with another cookie to create a cookie sandwich.
Substitutions
- Peanut Butter – Although you can use all-natural peanut butter in the frosting, do be sure to use creamy and not chunky peanut butter.
- Light Cream Cheese – Reduced fat cream cheese does work well in this recipe.
- Reese’s Pieces – You can use Reese’s Pieces instead of cups in the cookie dough.
Make Ahead Instructions
The cookie dough can be made and frozen in dough balls, then thawed and baked as normal. Or bake and cool the cookies, then store them in freezer bags until needed. Thaw the cookies, then fill with the frosting as directed.
How to Store the Chocolate Peanut Butter Cup Sandwich Cookies
Keep the cookies in an airtight food storage container or zip-top bag in the refrigerator for up to one week. The cookies can also be frozen for up to three months.
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Peanut Butter Cup Chocolate Sandwich Cookies
Ingredients
Cookies
- 3/4 cup butter softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 egg
- 2 tablespoons milk or half-and-half
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3.4 ounce package instant chocolate pudding mix dry mix, not prepared
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 cup Reese's minis chopped
Frosting
- 4 ounces cream cheese softened
- 1/4 cup butter softened
- 1/3 cup creamy peanut butter
- 2 tablespoons milk or half-and-half
- 2 1/2 cups powdered sugar
Instructions
- Preheat oven to 350F.
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg, milk, and vanilla extract.
- In a medium mixing bowl, whisk together the flour, instant pudding mix, cocoa powder, cornstarch, and baking soda. Pour the dry mixture into the wet mixture and mix until well combined.
- Fold in the chopped Reese's minis.
- Scoop the cookie dough into 24 balls and roll between your hands until smooth. Place the dough balls on the cookie sheet, leaving 2 inches between each. Flatten the top of each cookie dough ball slightly.
- Bake the cookies at 350F for 7-8 minutes until set. Remove the cookies from the cookie sheet and cool completely to room temperature on a wire cooling rack.
- To prepare the frosting, beat together the cream cheese and butter until light and fluffy. Add the peanut butter and milk and beat until smooth. Add the powdered sugar and mix well.
- Pipe the frosting onto the bottom of 12 of the completely cooled cookies, then top with another cookie to create a cookie sandwich.
Last Step:
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