Chocolate Peanut Butter Cup Cookie Sandwiches

Chocolate shortbread cookies sandwiched with Reese’s Peanut Butter Cup frosting.

Chocolate Peanut Butter Cookie Sandwiches |

I sitting here fresh out of shooting video for a friend’s wedding for the first time. It was exhilarating and nerve racking. My feet are pounding from standing all day in the flattest flats and I have completely lost my voice thanks to the crud that my little Liam gave to me.

All I want is chocolate.

Chocolate Peanut Butter Cookie Sandwiches |

All I want is to get in a hot steamy bath to allow me to breathe correctly again.

And did I mention that all I want is chocolate? Yet, I keep telling myself to brush my teeth so that I won’t be tempted to snack on chocolate. Do you do that too?


Too late.

Chocolate Peanut Butter Cookie Sandwiches |

Instead, I’m squeezing this Reese’s frosting onto Christmas bell shaped Reese’s cups.

Obsessed much?

I guess you could say my cravings won and chocolate reigns supreme. Now, I’m wishing I could bake up another batch of these cookie sandwiches! Chocolate and peanut butter at its finest, thanks to Reese’s.

Holiday-Family-Fun I hope you enjoy this week’s Hershey’s & Reese’s party posts!

Chocolate Peanut Butter Cookie Sandwiches |

Chocolate Peanut Butter Cup Cookie Sandwiches

adapted from McCormick


  • 1 1/2 cups white whole wheat flour
  • 1/2 cup natural cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract


  1. Mix the flour, cocoa powder, baking powder and salt together. In a separate bowl, beat the butter and sugar until light and fluffy. Beat in the egg and vanilla extract until combined.
  2. Beat in the flour mixture a little bit at a time.
  3. Divide the dough in half and with each half roll into a 9 inch long and 2 inch in diameter log. Wrap in plastic wrap and freeze for 15 minutes or until firm. Note: You can also stick in the fridge for 1 hour or until firm.
  4. Preheat the oven to 350°F. Line two baking sheets with parchment paper or a silpat mat.
  5. Cut the logs into 1/4 inch cookies.
  6. Bake for 10 minutes or until set.
  7. Allow the cookies to cool for 3 minutes on the cookie sheet before transferring to a cooling rack to cool completely.
  8. Next, make the filling (recipe below).

Servings: about 16 cookies or 8 sandwiches

Peanut Butter Filling

adapted from Cookies & Cups


  • 30 Miniature Reese’s Peanut Butter Cups
  • 1/2 cup unsalted butter, room temperature
  • 1/4 cup creamy peanut butter
  • 1 cup powdered sugar


  1. Beat the ingredients together and place into a piping bag.
  2. Squeeze a dollop on one cookie and top with another cookie.

Servings: about 2 cups of frosting


  1. I try that brushing the teeth trick ALL THE TIME. It never works. All that minty flavor makes me think is, “Well, chocolate and mint go together” lol. So excited to hear I’m not alone! Also, that PB frosting–I die. It looks amazing!

  2. Hi, about how many cookies (individual or sandwich) does this recipe make?
    They look fabulous and I’m going to make them for our church cookie walk this weekend.
    Thanks so much for sharing

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