Chocolate Chip Sandwich Cookies Recipe

Chocolate Chip Sandwich Cookies

Yum! Kids of all ages will love these peanut butter and chocolate sandwich cookies.

30 min. prep time
30 cookies
151 Rating



1 (10-ounce) package swirled milk chocolate and peanut butter baking chips*
1/2 cup Land O Lakes® Butter, softened
1/2 cup sugar
1/4 cup firmly packed brown sugar
1/4 cup creamy or chunky peanut butter**
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder


1/2 cup powdered sugar
1/2 cup creamy peanut butter
2 tablespoons Land O Lakes® Butter, softened


1/2 cup reserved swirled milk chocolate and peanut butter baking chips*
1 teaspoon shortening


Heat oven to 350°F. Reserve 1/2 cup baking chips for drizzle; set aside.

Combine 1/2 cup butter, 1/2 cup sugar, brown sugar and 1/4 cup peanut butter in bowl; beat at medium speed until well mixed. Add egg and vanilla; continue beating until well mixed. Add flour, baking soda and baking powder; beat at low speed until well mixed. Stir in remaining baking chips.

Place sugar into bowl. Shape dough into 3/4-inch balls. Place 2 inches apart onto ungreased cookie sheets. Flatten slightly with bottom of glass dipped in sugar. Bake 8-10 minutes or until edges just begin to brown. Cool 1 minute on cookie sheets; remove to cooling rack.

Combine all filling ingredients in bowl. Spread bottom-side of 1 cookie with about 1 teaspoon filling; top with another cookie, bottom-side down. Repeat with remaining cookies.

Combine reserved baking chips and shortening in bowl. Microwave 1 minute; stir until melted. Drizzle over top of sandwich cookies.


*Substitute 3/4 cup milk or semi-sweet chocolate chips and 3/4 cup peanut butter baking chips. Stir to combine; reserve 1/2 cup for drizzle.

Nutrition Facts (1 cookie)

Calories: 180

Fat: 10g

Cholesterol: 15mg

Sodium: 110mg

Carbohydrates: 18g

Dietary Fiber: 1g

Protein: 2g

Recipe #13851©2007Land O'Lakes, Inc.

Recipe Comments & Reviews

i made these substituting the sugars for splenda sugar/brown sugar and light butter (this cut the calories almost in half; i estimate 100 calories per cookie; i also left off the drizzle) .. i was using a baking stone and the cookies came out great..!! they were not brown on the edges or tops, but they were done.. the filing was easy to make and i used a little more peanut butter to make it more creamy.. i also added cocoa powder to the cookie mix.. these were a hit with me/my boyfriend and the office.. i will make them again..

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