Discover the irresistible combination of chocolate, peanut butter, and banana in these Chocolate Peanut Butter Banana Sandwich Cookies. Soft, cake-like cookies made from banana cake mix are paired with a creamy peanut butter filling and finished with a glossy chocolate buttercream dip. They’re an easy, crowd-pleasing treat perfect for snacks, dessert, or sharing with friends.
Sandwich Cookies With the Flavors of Chocolate, Peanut Butter, and Banana
These sandwich cookies begin with banana cake mix, which yields light, tender cookies with a subtle banana flavor. Cocoa powder and mini chocolate chips deepen the chocolate notes while butter and eggs bind the dough into perfectly tender bites. Once baked and cooled, the cookies are sandwiched with a creamy peanut butter filling and dipped in chocolate buttercream for a beautiful, indulgent finish.
The texture is delightful: soft, cakey cookie shells surround a smooth peanut butter center, and the chocolate coating adds a glossy, slightly firm contrast. They’re simple to make and impressive to serve.
Chocolate Buttercream Makes the Perfect Topping
Finish each sandwich cookie by dipping it halfway into softened chocolate buttercream. The buttercream gives a shiny, chocolatey coating that pairs wonderfully with the peanut butter center. For serving, a cold glass of milk is always a classic pairing, while coffee or a hot chocolate can elevate the experience with contrasting warmth and bitterness.
What to Serve With Chocolate Peanut Butter Banana Sandwich Cookies
These sandwiches are perfect for gatherings, lunchboxes, bake sales, or a special after-school treat. The flavors—banana, peanut butter, and chocolate—are universally loved and create a comforting, nostalgic profile. Serve them with milk, coffee, or tea. They keep well in an airtight container in the refrigerator, making them a convenient make-ahead dessert.
Chocolate Peanut Butter Banana Sandwich Cookies
Ingredients
- 1 pkg, 18 oz banana cake mix
- ¼ cup unsweetened cocoa powder
- 10 Tbsp butter, melted
- 2 eggs
- ¼ cup mini semisweet chocolate chips
- 1 container, 16 oz chocolate buttercream frosting, divided
- ⅔ cup creamy peanut butter
Directions
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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
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In a large bowl, stir together the banana cake mix, cocoa powder, melted butter, eggs, and mini chocolate chips until just combined. Drop rounded tablespoons of dough onto prepared baking sheets about 2 inches apart.
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Bake 8–11 minutes, until centers are set but still soft. Allow cookies to cool completely on a wire rack before assembling.
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In a small bowl, mix ½ cup of the chocolate buttercream with the peanut butter until smooth. Spread this peanut butter filling on the flat side of half the cookies, then top with remaining cookies to form sandwiches.
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Warm the remaining chocolate buttercream in short bursts in the microwave (about 10 seconds, then 5-second intervals), stirring between each, until it’s pourable but not runny. Dip each sandwich cookie halfway into the chocolate and set on waxed paper. Sprinkle additional mini chips on top if desired.
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Refrigerate until the chocolate sets, about 20 minutes. Store leftovers in an airtight container in the refrigerator.
Notes
Nutrition Facts
| Carbohydrates: 33 g
| Protein: 5 g
| Fat: 16 g
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