These mouthwatering Peanut Butter Sandwich Cookies are the perfect combination of sweet and salty, with a creamy peanut butter filling sandwiched between two soft and chewy cookies. Not only are they tasty, but they’re also incredibly easy to make – even for novice bakers. With just a few simple ingredients and a little bit of time, you can create a batch of these crowd-pleasing cookies that are sure to impress!
These cookies taste like traditional peanut butter cookies, but adding oats gives these cookie sandwiches a chewy texture that’s one step above the original. They remind me of Nutter Butter cookies!
SAVE THIS PEANUT BUTTER SANDWICH COOKIES RECIPE TO YOUR FAVORITE PINTEREST BOARD!
The creamy filling is just the “icing on the cake” for this peanut butter lover! It’s so good you’ll want to eat it with a spoon!
Ingredients needed for Peanut Butter Sandwich Cookies
To make this delicious peanut butter cookie recipe, you’ll need the following simple ingredients:
- 1/2 cup of butter, room temperature
- 1/2 cup peanut butter
- 1/2 cup of granulated white sugar
- 1/2 cup of packed light brown sugar
- 1 teaspoon of vanilla extract
- 1 large egg
- 3/4 cup of all-purpose flour
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1 cup of quick-cooking oats
- 3 tablespoons unsalted butter, room temperature
- 1 cup of confectioners’ sugar
- 1/2 cup of smooth peanut butter
- 2 1/2 tablespoons of heavy cream
How to make the peanut butter cookie dough
- Heat oven to 350F degrees. Prepare a baking sheet by lining it with parchment paper.
- In a large bowl, cream together the butter, peanut butter, sugars, and vanilla with an electric mixer on medium speed. Add egg and beat well.
- In a small bowl, combine flour, baking soda, baking powder, and salt. Mix with a whisk. Add the dry ingredients to the butter/sugar mixture and beat until just combined. Add the oatmeal and continue beating until thoroughly incorporated.
- Using flat teaspoonfuls, roll balls of dough and place them on cookie sheets.
Press a fork on top of each ball in a crisscross pattern so that the cookies are 1/4 inch thick.
- Bake for 5-8 minutes or until cookies are just set at the edges. Allow the cookies to cool for 3 minutes on the cookie sheet before transferring them to a wire rack.
Preparing the peanut butter filling
In a medium bowl, beat together the peanut butter, butter, and powdered sugar until smooth. Add enough cream to create a creamy, spreadable consistency.
Once the cookies have cooled completely, spread a generous amount of the peanut butter filling onto one cookie and then sandwich it with a second cookie.
Tips for shaping and baking a perfect cookie
- When rolling the peanut butter cookie dough into balls, make sure they’re all the same size to ensure even baking.
- Use a fork to press down on the dough balls to create a criss-cross pattern and flatten them slightly.
- Don’t over-bake the cookies, as they’ll continue to cook and set as they cool on the baking
Serving and storing the chewy Peanut Butter Cookies
These peanut butter sandwich cookies are best served fresh, but they can be stored in an airtight container at room temperature for up to 3 days. If you want to keep them for longer, you can also store them in the freezer for up to 1 month.
Peanut Butter Sandwich Cookies variations
If you want to mix things up a bit, here are a few variations you can try:
- Switch out the creamy peanut butter for natural peanut butter or crunchy peanut butter for a different texture.
- Add some chocolate chips to the cookie dough for a chocolate and peanut butter combo.
- Use different types of peanut butter, such as honey or cinnamon, to add a different flavor profile to the cookies.
Why settle for store-bought cookies when you can step up your baking game with these irresistible peanut butter sandwich cookies? Give them a try and see for yourself!
More recipes that are full of peanut butter flavor:
If you love peanut butter, you should definitely try making one of these favorite recipes:
Peanut Butter Cookie Dough Dream Bars– These are some of my favorite Dream Bars with that sweet and salty cookie dough and the smooth, creamy layers!
3 Ingredient Peanut Butter Cookies: The easiest peanut butter cookies to make, and they still taste amazing!
Copycat CRUMBL Reese’s Peanut Butter Cookies These rich, decadent cookies fulfill any peanut butter lover’s dreams!
Peanut Butter Chip Chocolate Cookies: A chocolate cookie base filled with delicious peanut butter chips! I love this combination of flavors.
Frosted Peanut Butter Cookie Cups: Made in a mini muffin tin, these cookie cups are a fun spin on the classic peanut butter cookie.
Peanut Butter Sandwich Cookies
- ½ cup butter softened
- ½ cup peanut butter
- ½ cup white sugar
- ½ cup light brown sugar packed
- 1 teaspoon vanilla extract
- 1 egg
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 cup quick-cooking oats
- 3 tablespoons butter room temperature
- 1 cup confectioners' sugar
- ½ cup creamy peanut butter
- 2 ½ tablespoons heavy whipping cream
- Preheat oven to 350 degrees. Prepare a baking sheet by lining it with parchment paper.
- Cream together the butter, peanut butter, sugars, and vanilla. Add the egg and mix well.
- In a small bowl, whisk together flour, baking soda, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and beat until just combined. Then add the oatmeal and beat until thoroughly incorporated.
- Roll about 2 teaspoons of dough into balls and place on the cookie sheet. Use a fork to press a criss-cross pattern on the top of each ball and flatten the cookies slightly to about 1/4 inch thickness.
- Bake cookies for 5-8 minutes, until edges are just set. Allow the cookies to cool for about 3 minutes on the cookie sheet before transferring them to a wire rack.
Filling and Assembly
- In a medium bowl, cream together the butter, peanut butter, confectioners' sugar, and heavy whipping cream until smooth. If the filling is too thick, add a splash more cream.
- Spread the filling on the bottom of one cooled cookie, then top with a second cookie to form sandwiches.
- Store in an airtight container at room temperature for up to a week, or freeze for up to 3 months.
This post was originally published September 30, 2011. It has been updated in format and with pictures on September 29, 2023.