Print

Black Cat Peanut Butter Cookie Sandwiches: Best Easy Dessert

black cat peanut butter cookie sandwiches - featured image
Print Recipe

These dramatic black cookies with creamy peanut butter filling are a show-stopping dessert that looks impressive but is deceptively simple to make. Perfect for Halloween or any gathering, they feature an intense Oreo-like richness from black cocoa powder.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract (pure)
  • 2 cups (250g) all-purpose flour, spooned and leveled
  • 1/2 cup (50g) black cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt (fine sea salt)
  • 1/4 cup (50g) powdered sugar, for rolling (optional)
  • 1/2 cup (128g) creamy peanut butter (e.g., Jif or Skippy)
  • 1/4 cup (56g) unsalted butter, softened
  • 1 cup (120g) powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 2–3 tablespoons heavy cream (or milk)
  • Pinch of salt

Instructions

  1. In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3 to 4 minutes. Scrape down the sides halfway through. Add the egg and vanilla extract, then beat until fully combined, about 1 minute.
  2. In a separate bowl, whisk together the all-purpose flour, black cocoa powder, baking soda, and salt. Sift if there are lumps. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
  3. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes (up to 48 hours).
  4. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Using a cookie scoop or spoon, portion the dough into 1.5-tablespoon balls (about 20 grams each). Roll each ball between your palms until smooth. Optionally, roll each ball in powdered sugar for a crackled look. Place dough balls about 2 inches apart on prepared sheets.
  5. Bake for 10 to 12 minutes, rotating the pan halfway through. Cookies should look set around the edges but still slightly soft in the center. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  6. While cookies cool, make the filling: In a medium bowl, beat the softened butter and peanut butter together until smooth and creamy, about 2 minutes. Gradually add the sifted powdered sugar, mixing on low speed. Add the vanilla extract and a pinch of salt, then beat in the heavy cream one tablespoon at a time until the filling reaches a spreadable consistency.
  7. Pair up cookies of similar size. Spread about 1 tablespoon of filling onto the flat side of one cookie, then gently press the second cookie on top. Serve immediately or store separately.

Notes

Don’t skip chilling the dough—it prevents spreading. Use room temperature ingredients for best results. For the darkest color, use black cocoa powder (Rodelle or King Arthur Flour). For the filling, avoid natural peanut butter that separates; use creamy processed peanut butter. Cookies can be baked up to 3 days ahead; assemble just before serving. Freeze unfilled cookies for up to 3 months.

Nutrition

Keywords: black cat cookies, peanut butter cookie sandwiches, Halloween dessert, black cocoa cookies, easy cookie recipe, peanut butter frosting, chocolate peanut butter sandwich

Find it online: https://vexifood.com/black-cat-peanut-butter-cookie-sandwiches-best-easy-dessert/