Chewy Peanut Butter Cookies are sandwiched between a simple Fudge Frosting to create an ultimate peanut butter chocolate cookie worth devouring!

Peanut Butter Sandwich Cookies with Fudge Frosting

Yield 12 sandwich cookies


For the Peanut Butter Cookies:

  • 1/4 cup butter
  • 1/4 cup Crisco shortening
  • 1/2 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 medium eggs
  • 1/2 tsp vanilla
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup granulated sugar for rolling

For the Fudge Frosting:

  • 1/4 cup butter
  • 1 1/2 Tbsp unsweetened cocoa powder
  • 3 Tbsp milk
  • 2 cups powdered sugar
  • 1 tsp vanilla


  1. Preheat oven to 375 degrees Fahrenheit. In a mixing bowl cream together the butter, shortening, peanut butter, granulated sugar, and brown sugar until light and fluffy, 1 to 2 minutes. Add eggs, mixing after each addition. Mix in the vanilla.
  2. In a separate bowl whisk together flour, baking soda, and salt. Stir dry ingredients into the wet ingredients and mix gently to combine. (Don't overmix!--The dough will be very soft).
  3. Pour ¼ cup of granulated sugar into a bowl. Roll dough into ½ inch size balls and then roll in sugar. Place on an ungreased cookie sheet and bake for 6 to 8 minutes, until set, but not browned. You really don't want to over-bake the cookies or they will be hard. Remove from oven and allow the cookies to rest on baking sheet for 2 to 3 minutes, then transfer the cookies to a cooling rack.
  4. For the frosting: Put the butter, cocoa, and milk in a saucepan and bring to a boil. Remove from heat and mix in the powdered sugar and vanilla; beat well until smooth.
  5. Pipe or spread some frosting between two cookies. Repeat. Enjoy!

Recipe Notes

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