These are adorable bat-shaped sandwich cookies made with buttery shortbread, filled with a creamy peanut butter layer, then dipped in smooth milk chocolate. Each cookie is finished with a sprinkle of chocolate and tiny candy eyes for a playful, spooky touch. They’re rich, melt-in-your-mouth delicious, and perfect for Halloween or any time I crave something cute and indulgent.

Chocolate Peanut Butter Bat Cookies

Why I’ll Love This Recipe

I love how these cookies combine two of my favorite flavors—chocolate and peanut butter—into one treat that’s both fun and elegant. The shortbread is buttery and crumbly, the filling creamy and slightly salty, and the chocolate coating gives a beautiful glossy finish. Making them into little bats adds charm, and it’s such a joy to decorate them. I also like that the dough is easy to handle, and the whole process feels like a fun baking project rather than a chore.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For The Shortbread Cookies:

1 cup (227 g) unsalted butter, softened
½ cup (60 g) powdered sugar
2 tablespoons granulated sugar
½ cup (68 g) cornstarch
2 cups (260 g) all-purpose flour
1 tablespoon vanilla extract
Pinch of salt

For The Peanut Butter Filling:

1 cup creamy peanut butter
3 tablespoons powdered sugar
3 tablespoons whole milk
1 teaspoon salt

For The Chocolate Coating:

1 (12 oz) bag milk chocolate chips or melting chocolate
1 tablespoon vegetable oil or coconut oil (for thinning the chocolate)

For Decoration:

Chocolate sprinkles
White chocolate chips or candy eyes

Directions

In a large bowl, cream together softened butter, powdered sugar, granulated sugar, and vanilla extract until light and fluffy. This step gives the shortbread its signature tender crumb.
In a separate bowl, whisk together flour, cornstarch, and salt. Gradually add this mixture to the butter mixture, stirring until a soft dough forms.
Gather the dough into a ball and wrap it in plastic wrap. Chill in the refrigerator for about 20 minutes to make it easier to roll out.
Preheat the oven to 350°F (176°C). Line two baking sheets with parchment paper.
On a lightly floured surface, roll the dough out to about ½ inch thick. Using a bat-shaped cookie cutter, cut out the cookies and place them 1 inch apart on the prepared sheets.
Bake the cookies for 14–16 minutes, or until the edges are just beginning to turn golden. Remove from the oven and allow them to cool on wire racks.
Once cooled, transfer the cookies to the freezer for about 10 minutes to firm them up before assembly.
To make the peanut butter filling, combine peanut butter, powdered sugar, milk, and salt in a medium bowl. Stir until smooth and creamy. If it feels too thick, add an extra teaspoon of milk; if too thin, add a bit more powdered sugar.
Take one cookie, spread a thin layer of the peanut butter filling on the flat side, and top it with another cookie to create a sandwich. Repeat with all cookies. Freeze again for about 15 minutes to make dipping easier.
Melt the chocolate chips and oil together using a double boiler or microwave (in 30-second intervals, stirring each time) until completely smooth.
Dip each cookie sandwich into the melted chocolate, using a fork to gently lift and let the excess chocolate drip off.
Place the dipped cookies onto parchment paper and immediately add chocolate sprinkles and candy eyes before the chocolate sets.
Chill the cookies in the refrigerator for about 30 minutes, or until the chocolate coating has hardened completely.

Servings And Timing

This recipe makes about 20 sandwich cookies.

Prep Time: 30 minutes
Bake Time: 15 minutes
Chilling and Assembly: 1 hour
Total Time: Approximately 1 hour 45 minutes

Variations

I sometimes use dark or semi-sweet chocolate instead of milk chocolate for a richer flavor.
For a nut-free option, I replace peanut butter with sunflower seed butter.
I like to drizzle white chocolate over the bats for a contrasting look.
For a more festive feel, I add a touch of black cocoa powder to the shortbread dough for darker bats.
If I’m short on time, I skip the full chocolate dip and just drizzle the melted chocolate over the top.

Storage/Reheating

I store the finished cookies in an airtight container in the refrigerator, where they stay fresh for up to 3 weeks. The cold keeps the chocolate coating firm and the filling set. For longer storage, I freeze them for up to 2 months and let them thaw in the fridge overnight before serving.
These cookies don’t need reheating; I just let them sit at room temperature for 5–10 minutes before eating so the shortbread softens slightly.

FAQs

What if I don’t have a bat-shaped cookie cutter?

I sometimes use a round or heart-shaped cutter instead, or even cut freehand with a knife. The flavor stays exactly the same.

Can I make the dough ahead of time?

Yes, I often make the dough a day in advance and keep it chilled in the refrigerator. I let it sit at room temperature for about 10 minutes before rolling it out.

How do I keep the chocolate from cracking when dipping?

I make sure the cookie sandwiches are chilled but not frozen solid. If they’re too cold, the chocolate may seize or crack as it sets.

Can I use crunchy peanut butter instead of creamy?

Yes, but I prefer creamy peanut butter for a smoother filling and easier spreading. Crunchy peanut butter adds extra texture if that’s what I’m going for.

Why are my cookies too soft after dipping?

This usually happens if the dough was underbaked or the cookies weren’t cooled enough before assembly. I always make sure they’re fully baked and chilled before dipping.

Conclusion

These Chocolate Peanut Butter Bat Cookies are the perfect mix of fun and flavor. I love how the buttery shortbread melts in my mouth, the peanut butter adds a rich, creamy center, and the chocolate coating ties it all together. They’re as delightful to make as they are to eat, and they always impress anyone I share them with. Whether for Halloween or just a cozy baking weekend, these cookies are a treat I never get tired of making.