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Chocolate Peanut Butter Sandwich Cookies

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“I got this out of the plus sized women's magazine Figure (Jan/Feb 07 issue). This cookie looks impressive and delicious!”
20 Cookies

Ingredients Nutrition

  • 1 (18 ounce) roll refrigerated chocolate chip cookie dough
  • 13 cup unsweetened cocoa powder
  • 1 cup peanut butter, pieces
  • 3 tablespoons coarse sugar
  • 1 (3 ounce) package cream cheese, softened
  • 12 cup peanut butter
  • 1 tablespoon honey


  1. Preheat oven to 375°. Mix together cookie dough, cocoa powder, and peanut butter pieces until combined. Shape dough into 3/4-inch balls. Roll balls in coarse sugar. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a glass, flatten the cookies to about 1/4 inch thick.
  2. Bake in preheated oven for 8 to 10 minutes or until the edges of the cookies are firm. Cool for 1 minute on the cookie sheet. Transfer to a wire rack and let cool.
  3. Meanwhile, for the filling, combine cream cheese, peanut butter, and honey. Spread filling on bottoms of half the cookies. Top with remaining cookies, bottom sides down.
  4. TO STORE: Layer assembled cookies between waxed paper in an airtight container, cover. Store at room temperature for up to three days or freeze for up to three months.
  5. **Makes about 20-25 sandwich cookies.

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