Meet your new favorite chocolate peanut butter dessert: Reese’s Peanut Butter Chocolate Cookie Sandwiches. Soft and fluffy chocolate cookies, studded with Reese’s Peanut Butter Cups, and sandwiched with a rich and creamy peanut butter frosting filling. Plus, they’re gluten-free. Keep scrolling for the recipe.
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Lately, it seems my favorite cookies lately are those that are in cookie sandwich form. Just check out my Snickerdoodle Cookie Sandwiches and Funfetti Cookie Sandwiches. Now, with Halloween coming up it only made sense to bake one based on my favorite Halloween candy—Reese’s Peanut Butter Cups! If you’re a Reese’s lover like me, then you’re going to want to drop what you’re doing to make these stat 😉
Wondering what textures you’re in for? Well, these are soft and fluffy chocolate cookies, studded with Reese’s Peanut Butter Cups, and sandwiched with a rich and creamy peanut butter frosting filling. Honestly, they taste exactly like biting into a giant peanut butter cup. Oh, and they’re gluten-free. Can you believe?!
PrintReese’s Chocolate Peanut Butter Cup Cookie Sandwiches
Meet your new favorite chocolate peanut butter dessert: Reese’s Peanut Butter Chocolate Cookie Sandwiches. Soft and fluffy chocolate cookies, studded with Reese’s Peanut Butter Cups, and sandwiched with a rich and creamy peanut butter frosting filling. Plus, they’re gluten-free.
- Prep Time: 30
- Cook Time: 15
- Total Time: 45 minutes
- Yield: 8 1x
- Category: Dessert, Cookies
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
Cookie Ingredients
- 1 egg
- 1/4 cup maple syrup
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 cups finely ground blanched almond flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup Reese’s Peanut Butter Cups, chopped
Filling Ingredients
- 1/4 cup (1/2 stick) unsalted butter, softened to room temperature
- 1/4 cup creamy peanut butter
- 1 cup confectioners sugar
Instructions
To make cookies:
- Preheat oven to 350 degrees. Line baking sheets with parchment paper
- Whisk together egg, maple syrup, butter & vanilla extract
- In a separate large bowl combine the almond flour, cocoa powder, salt and baking soda. Add wet ingredients to dry ingredients and combine, then fold in chopped peanut butter cups
- Refrigerate dough for 20-30 minutes (so it’s easier to work with)
- Roll dough into 16 balls and flatten slightly. Place on baking sheet
- Bake for 8-9 minutes. Transfer to cooling rack and let cool completely
To make frosting filling:
- Cream the butter and peanut butter using a hand or stand mixer, then beat in the powdered sugar. Continue beating until reaches smooth and creamy consistency
To assemble cookie sandwiches:
- Spread 1-2 tablespoons filling on a cooled cookie, then top with another cookie
- Enjoy immediately and keep stored in the refrigerator
Notes
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Tips, Tricks, and More!
Now, this recipe really does combine the best of cookies with the best of cake. The texture is SO fluffy. And when sandwiched with the peanut butter frosting, it — honestly — tastes like Reese’s. If you closed your eyes, then you might never know it was a cookie sandwich!
Without a doubt, these cookies are going to be a hit. As is, this recipe makes a smaller batch (they’re quite rich!). However, it can easily be doubled.
If you do have leftover cookies, then no worries. Simply store cookie sandwiches in an airtight container in the refrigerator for up to a week.
Ingredients and Substitutions for Reese’s Peanut Butter Chocolate Cookie Sandwiches
Substitutions
If you’d like, then you can use honey instead of maple syrup.
In addition, you can use coconut oil instead of butter.
What almond flour should I use?
When making this recipe, be sure to use finely ground almond flour (not almond meal) as it lends to the soft and chewy texture you want in these cookies. In this case, I used my favorite brand of almond flour, Bob’s Red Mill.
I have not tried this recipe using another type of flour. Regular all-purpose flour, whole wheat flour or oat flour may work, but I cannot say for sure. Though, I do not recommend using coconut flour as it has a very different absorption.
Frosting Substitutes
If you want to skip making your own filling, then you can use your favorite store-bought frosting. In that case, I would recommend my two favorites: Miss Jones and Simple Mills. Either mix these with peanut butter, purchase a peanut butter version or enjoy with the cookies with vanilla frosting! However, then you won’t get that added PB flavor from the filling.
If you don’t want PB filling, then another option is my cream cheese frosting! You can find the recipe for my homemade cream cheese filling in my Snickerdoodle Cooke Sandwiches.
Are there alternatives to Reese’s Peanut Butter Cups?
In this recipe, you can use the original, mini, or I used the unwrapped minis, which make life much easier when you can skip the unwrapping. They’re perfect for baking!
Some other favorites are Unreal peanut butter cups and Justin’s organic peanut butter cups.
You could also use regular chocolate chips, or omit all together and just have a deliciously rich plain chocolate cookie!
As always, if you make these Reese’s Chocolate Peanut Butter Cup Cookie Sandwiches or any of my other recipes I’d love to know how they turned out. Please leave a review, and be sure to tag me on Instagram @Hungry.Blonde! xoxo GG
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The BEST Grain-Free Brownies
Peanut Butter Pie
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