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42 Easy Black Cat Peanut Butter Cookie Sandwiches for Halloween

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These Black Cat Peanut Butter Cookie Sandwiches are soft, spooky, and perfect for Halloween. A creamy peanut butter filling is sandwiched between two black cookies, decorated with candy eyes and whiskers for a fun, kid-friendly treat.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup creamy peanut butter (Jif or Skippy recommended)
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • Black gel food coloring (Americolor Super Black recommended)
  • ½ cup unsalted butter, softened (for filling)
  • 1 cup creamy peanut butter (for filling)
  • 2 cups powdered sugar (for filling)
  • 2–3 tablespoons milk (for filling)
  • 1 teaspoon vanilla extract (for filling)
  • Pinch of salt (for filling)
  • Candy eyes (for decoration)
  • Black licorice strings or black frosting (for whiskers)

Instructions

  1. In a large mixing bowl, cream together the softened butter and both sugars until light and fluffy, about 3-4 minutes with an electric mixer on medium speed. Scrape down the sides halfway through.
  2. Add the peanut butter and beat until combined, forming a thick, creamy paste.
  3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  5. Add black gel food coloring, starting with 1 teaspoon. Mix thoroughly, then add more a few drops at a time until the dough is a deep charcoal black (about 2 teaspoons total).
  6. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. Scoop tablespoon-sized balls of dough and roll into smooth spheres. Place 2 inches apart on prepared sheets. Flatten each ball slightly with the bottom of a glass or palm to create a disc about ½ inch thick.
  9. Bake for 10-12 minutes, until edges are set and centers look slightly underdone. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. For the filling: In a medium bowl, beat softened butter and peanut butter together until smooth. Gradually add powdered sugar, alternating with milk, until thick and spreadable. Beat in vanilla and salt. Adjust consistency with more milk or powdered sugar as needed.
  11. Once cookies are completely cool, pair them by size. Pipe a generous amount of filling onto the flat side of one cookie, top with another cookie flat side down, and press gently until filling spreads to edges.
  12. Decorate: Use a tiny amount of filling as ‘glue’ to attach two candy eyes to each sandwich. For whiskers, pipe three thin lines on each side with black frosting or press short pieces of black licorice into the filling. Let set for 15 minutes before serving.

Notes

Chill the dough for at least 30 minutes to prevent spreading. Use gel food coloring, not liquid, to avoid altering dough moisture. Check baking soda freshness for proper spread. Let cookies cool completely before assembling to prevent filling from melting. Double the batch as they disappear quickly. Unfilled cookies can be frozen for up to 3 months.

Nutrition

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

Find it online: https://sparklechew.com/42-easy-black-cat-peanut-butter-cookie-sandwiches-for-halloween/