Gluten-Free Dark Chocolate Peanut Butter Sandwich Cookies

by Erin

Gluten-free dark chocolate peanut butter cookies are sandwiched around peanut butter frosting. Peanut butter lovers rejoice!

Gluten-Free Dark Chocolate Peanut Butter Sandwich Cookies 3

Let’s bring it home this weekend with these sandwich cookies for the homecoming game of Ohio Sate versus Rutgers. What makes this game even more special is that my sister came into town this weekend with her boyfriend and my nephew. My nephew is a great athlete and could talk about sports all day (typical 15 year old), so I know he’s excited to go to the game. They even all got new hoodies, t-shirts, buckeye necklaces, and temporary face tattoos for the game. I can’t let my family walk into the Ohio Stadium not properly dressed!

Gluten-Free Dark Chocolate Peanut Butter Sandwich Cookies 1

But of course more importantly, they need to be properly fed. We will be brunch/tailgating before the noon game but I still gotta have my #PBChocSat treats so that’s where these sandwich cookies come into play. The cookies themselves are flourless dark chocolate peanut butter and then I added some peanut butter frosting to sandwich between them. I also make buckeye candies to fully encompass the experience this weekend. Excessive? There’s no such thing as too much peanut butter and chocolate!

Gluten-Free Dark Chocolate Peanut Butter Sandwich Cookies 2

Two years ago: Homemade Apple Jelly

Three years ago: Graham Cracker Bars

Four years ago: Peanut Butter Biscoff Blondies


Makes about 1-1/2 dozen sandwich cookies


1 cup creamy peanut butter (or try homemade)

1/2 cup sugar

1/2 cup packed brown sugar

1 egg

2 Tbsp dark cocoa powder

1/2 tsp vanilla extract

1 (12 oz.) container of peanut butter frosting (I used Dollop peanut butter cookie dough frosting)


  1. Preheat oven to 350 degrees. Line baking sheet with parchment or silicone baking mat. Set aside.
  2. In large bowl, stir peanut butter together with sugar, egg, cocoa, and vanilla until combined. Scoop onto prepared baking sheet using a small cookie scoop*. Flatten slightly with a fork, making a criss-cross pattern.
  3. Bake 10 minutes, until cookies have slightly flattened and are not shiny. Remove from oven and cool 5 minutes on baking sheet before moving to a cooling rack.
  4. Once cooled, flipover half of the cookies. Scoop the frosting on top of each of the flipped over cookies using the small cookie scoop again. Sandwich with the remaining half of the cookies.

* Or a medium cookie scoop but then split the dough ball in half

Source: Adapted from Gluten-Free Salted Caramel Peanut Butter Cookies.


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1 comment

Kayle (The Cooking Actress) November 20, 2016 - 6:39 pm

This is one of my fave choc/pb recipes that you’ve posted to date!!! I loove how thick and chewy the cookies look and how omgggg amazing that frosting is sandwiched between them!


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