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Meli’s Monster Cookie Sandwiches with Peanut Butter Buttercream

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Back with another fun, delicious sandwich cookie combo! Monster cookies with creamy peanut butter buttercream. Ever since I made my Snickerdoodle Sandwich Cookies with Whipped White Chocolate Ganache, I have been trying to turn all of my favorite classic cookie into sandwiches. I made my classic, Easy Oatmeal Cookies into Oatmeal Cookie Sandwiches with Maple Ganache, which may be my favorite.

But I understand sometimes time is limited and the idea of making cookies and frosting from scratch can seem like quite a task. Thats where Meli’s Monster Cookie mix comes in super handy! They so kindly sent over a sample of their original dry mix, not only did these cookies come together in just minutes, but they only require 3 additional ingredients. They are also naturally gluten free and require no chill time, which is amazing when you need cookies quick.

These cookies are soft, chewy, and loaded with chocolate. Sandwiched together with creamy peanut butter buttercream, and you have an easy dessert for any event. No one will even realize you used box mix, they’re that good! If you can’t find meli’s cookie mix near you, this peanut butter frosting would go perfect with my other classic cookie recipes, like my Easy Cut Out Sugar Cookies, Chocolate Thumbprint Cookies, Loaded Peanut Butter & Oatmeal Chocolate Chip Cookies, or Chewy Brown Sugar Cookies (these are my favorite!). This forsting is also perfect for cakes, cupcakes, or spread on top of bars and brownies!

Instructions:

For the Peanut Butter Buttercream:

In a large mixing bowl cream the sugar until light and fluffy, 3-4 minutes. Add in the peanut butter and cream for another 1-2 minutes. Add in the vanilla extract and a pinch of salt. Add in half of the powdered sugar and whip until combined. Add in the rest of the powdered sugar and whip again until fully incorporated, scraping down the sides as needed. While mixing on low, add in the cream and mix until combined. If the frosting is too thick, add in one tablespoon of cream at a time until desired consistency if reached.

Transfer to a piping bag fitted with a tip of choice. You can also spread the frosting between the cookies with a knife. If you plan to make the frosting ahead of time keep chilled until an hour before you plan to use it, allow to come to room temperature before piping.

For Meli’s Monster Cookies:

In a medium mixing bowl, cream together the softened butter and peanut butter. Add in the egg and mix until combined. Add in the dry mix and stir until mixed thoroughly.

Preheat oven to 350 degrees F, line a cookie sheet with parchment paper or a silpat mat.

Using a measuring spoon or cookie scoop, scoop even sized balls of cookie dough – roughly 1 1/2 tablespoons per cookie. Arrange evenly on a lined cookie sheet, leaving 2 inches between each cookie. Bake for 7-9 minutes until golden brown, cookies will still be slightly soft in the middle. Allow to cool for a few minutes on the cookie sheet before transferring to a cooling rack.

Once the cookies have cooled completely pipe the peanut butter frosting and sandwich together. They are best eaten immediately but will keep in an airtight container for 3-4 days!

Can’t find Meli’s Monster Cookies at a store near you? This frosting is great with any of my classic cookies, recipes above!

Meli’s Monster Cookie Sandwiches with Peanut Butter Buttercream

5 from 1 vote
Course: Dessert
Keyword: Cookie Sandwiches, Monster Cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 8 Sandwiches
Author: The Hearty Life
Cost: $$
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Equipment:

  • Cookie Scoop – optional, but helpful!
  • parchment paper or a silpat liner
  • Piping Bag, optional

Ingredients: 

For Meli's Monster Cookies:

For the Peanut Butter Buttercream:

  • 1 cup Unsalted butter, softened
  • 1/2 cup Creamy peanut butter
  • 2 1/2 cups Powdered Sugar
  • 1 tbsp Vanilla Extract
  • Pinch of Salt
  • 2-3 tbsp Heavy cream

Instructions:

For the Peanut Butter Frosting

  • In the bowl of a hand or stand mixer fitted with a paddle attachment, cream the sugar and butter together until light and fluffy, 3-4 minutes. Add in the peanut butter and cream for another 1-2 minutes. Add in the vanilla extract and a pinch of salt. Add in half of the powdered sugar and whip until combined. Add in the rest of the powdered sugar and whip again until fully incorporated, scraping down the sides as needed. While mixing on low, add in the cream and mix until combined. If the frosting is too thick, add in one tablespoon of cream at a time until desired consistency if reached.
  • Transfer to a piping bag fitted with a tip of choice. You can also spread the frosting between the cookies with a knife. If you plan to make the frosting ahead of time keep chilled until an hour before you plan to use it, allow to come to room temperature before piping.

For Meli's Monster Cookies:

  • In a medium mixing bowl, cream together the softened butter and peanut butter. Add in the egg and mix until combined. Add in the dry mix and stir until mixed thoroughly.
  • Preheat oven to 350 degrees F, line a cookie sheet with parchment paper or a silpat mat.
  • Using a measuring spoon or cookie scoop, scoop even sized balls of cookie dough – roughly 1 1/2 tablespoons per cookie. Arrange evenly on a lined cookie sheet, leaving 2 inches between each cookie. Bake for 7-9 minutes until golden brown, cookies will still be slightly soft in the middle. Allow to cool for a few minutes on the cookie sheet before transferring to a cooling rack.
  • Once the cookies have cooled completely pipe the peanut butter frosting and sandwich together. They are best eaten immediately but will keep in an airtight container for 3-4 days!

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Did you make this recipe?

I would love to see it! Take a picture and post to Instagram, tag and hashtag @heheartylife and if you enjoyed Meli’s Monster Cookies, make sure to let them know!

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