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Peanut Butter Milk Chocolate Sandwich Cookies

Peanut Butter Milk Chocolate Sandwich Cookies
  • Prep 20 min
  • Total 30 min
  • Ingredients 4
  • Servings 12
We stack peanut butter cookies with a simple 3-ingredient homemade chocolate buttercream.
By Jocelyn Delk Adams
Updated May 4, 2021


  • 1 cup milk chocolate chips (6 oz)
  • 1 roll (16.5 oz) refrigerated Pillsbury™ Peanut Butter Cookie Dough
  • 1/2 cup cold unsalted butter, cut in small pats
  • 1 tablespoon unsweetened baking cocoa


  • 1
    In small microwavable bowl, microwave chocolate chips on High in 30-second increments until chocolate can be stirred smooth (microwave about 60 seconds total). Set aside to cool.
  • 2
    Meanwhile, bake 24 cookies as directed on roll; cool completely.
  • 3
    Add cold butter to cooled chocolate in bowl. Beat with electric mixer on high speed until well mixed with no lumps remaining. Add cocoa; beat until fluffy buttercream forms.
  • 4
    Frost bottoms of 12 cooled cookies with buttercream; place another cookie on each, bottom side down, to make sandwich cookies.

  • Feel free to switch up the cookies and try Pillsbury™ Chocolate Chip or Peanut Butter for fun variations!
  • If you would like, add a tablespoon or two of powdered sugar to the filling mixture to punch up the sweetness. It will taste just as amazing.

No nutrition information available for this recipe
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