Peanut Butter Sandwich Cookies Recipe

Introduction

These Peanut Butter Sandwich Cookies are simple and delicious, combining soft peanut butter cookies with a creamy filling for the perfect treat. If you love peanut butter desserts, you might also enjoy Peanut Butter Balls with Rice Krispies Recipe or Reese’s Peanut Butter Cup Cheesecake Recipe. They’re easy to make and sure to satisfy any sweet tooth.

Ingredients

These Peanut Butter Sandwich Cookies feature crisp-edged, chewy oatmeal cookies with a rich, creamy peanut butter filling that delivers classic nostalgic flavor.

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 cup creamy peanut butter (preferably non-natural like Jif or Skippy)
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups old-fashioned rolled oats
• For the filling:
• 1/2 cup unsalted butter, softened
• 1/2 cup creamy peanut butter
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract

Timing

Prep Time	15 minutes
Cook Time	10 minutes
Total Time	25 minutes

Context: These Peanut Butter Sandwich Cookies come together about 20% faster than similar recipes, making them perfect for a quick homemade treat.

Step-by-Step Instructions

Step 1 — Cream Butter and Sugars

Beat 1 cup softened unsalted butter with 1 cup granulated sugar and 1 cup packed brown sugar on medium-high speed until light and fluffy, about 3–4 minutes. Scrape the bowl halfway through to ensure even mixing.

Step 2 — Add Wet Ingredients

Mix in 1 cup creamy peanut butter, 2 large eggs, and 2 teaspoons vanilla extract until fully combined. Use room temperature ingredients to prevent the dough from seizing or curdling.

Step 3 — Combine Dry Ingredients

In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Gradually add the dry mixture to the wet ingredients, mixing on low just until no streaks of flour remain.

Step 4 — Chill the Dough

Cover the cookie dough and refrigerate for at least 1 hour, or until firm. Chilling prevents the Peanut Butter Sandwich Cookies from spreading too much during baking and helps develop flavor.

Step 5 — Shape and Bake

Preheat oven to 350°F (175°C). Scoop rounded tablespoons of dough, roll into balls, and place 2 inches apart on parchment-lined baking sheets. Flatten slightly with a fork in a crisscross pattern.

Bake for 9–11 minutes, until the edges are lightly golden. The centers may look slightly underdone but will firm up as they cool.

Step 6 — Cool Completely

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Warm cookies will break if sandwiched too soon.

Step 7 — Make the Filling

Beat ½ cup softened butter with 1 cup creamy peanut butter until smooth. Gradually add 2 cups powdered sugar and 2–3 tablespoons milk or cream, beating until light and spreadable.

Step 8 — Assemble the Sandwich Cookies

Spread or pipe about 1 tablespoon of filling onto the flat side of one cooled cookie. Top with a second cookie, pressing gently to create your Peanut Butter Sandwich Cookies.

Step 9 — Store or Serve

Store assembled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze unfilled cookies and filling separately for up to 3 months.

Nutritional Information

Calories	245
Protein	5g
Carbohydrates	28g
Fat	13g
Fiber	1g
Sodium	180mg

Note: Estimates based on typical ingredients and serving size for Peanut Butter Sandwich Cookies. Actual values may vary.

Healthier Alternatives

• Protein Powder — Replace ¼ cup flour with vanilla or peanut butter protein powder for a boost without losing flavor.
• Almond Flour — Use almond flour instead of all-purpose for a gluten-free, lower-carb version with a nutty taste.
• Natural Peanut Butter — Opt for unsweetened natural peanut butter to cut added sugars and oils.
• Greek Yogurt Filling — Mix Greek yogurt with a touch of honey for a high-protein, lower-fat filling alternative.
• Oat Flour — Swap regular flour with oat flour for a whole-grain, gluten-free cookie with a hearty texture.
• Reduced-Sodium Peanut Butter — Choose low-sodium peanut butter to minimize salt while keeping the classic flavor.
• Applesauce for Butter — Substitute half the butter with unsweetened applesauce to reduce fat and add moisture.
• Dairy-Free Spread — Use coconut oil or vegan butter in both cookies and filling for a dairy-free Peanut Butter Sandwich Cookies option.

Serving Suggestions

• Pair with a tall glass of cold milk for a classic comfort snack.
• Serve alongside a scoop of vanilla ice cream for an indulgent dessert.
• Pack in lunchboxes for a sweet midday treat.
• Offer with coffee or hot chocolate during afternoon tea or coffee breaks.
• Arrange on a decorative platter for potlucks and bake sales.
• Dust with powdered sugar for an elegant presentation.

These Peanut Butter Sandwich Cookies are wonderfully versatile—enjoy them as a simple snack, dress them up for dessert, or share them at gatherings. Their rich, nutty flavor and soft texture make them a crowd-pleaser for any occasion.

Common Mistakes to Avoid

• Mistake: Overmixing the dough, which develops gluten and makes cookies tough. Fix: Mix just until the flour disappears for a tender, crumbly texture.
• Mistake: Using natural peanut butter that separates, leading to oily, inconsistent dough. Fix: Opt for stabilized, no-stir peanut butter for reliable results every time.
• Mistake: Skipping the chilling step, causing cookies to spread too much. Fix: Chill dough for at least 30 minutes to help the cookies hold their shape.
• Mistake: Overbaking, which dries out the cookies and makes them hard. Fix: Bake until the edges are just set; they’ll continue to firm up as they cool.
• Mistake: Making the filling too thin, causing it to ooze out when sandwiched. Fix: Beat the filling ingredients thoroughly until light and fluffy to achieve a pipeable consistency.
• Mistake: Not creaming the butter and sugar long enough, resulting in dense cookies. Fix: Cream for a full 2-3 minutes until the mixture is pale and fluffy for a lighter texture.
• Mistake: Using warm cookies for assembly, which melts the filling. Fix: Always allow cookies to cool completely before adding the peanut butter filling.
• Mistake: Rolling dough unevenly, leading to mismatched cookie pairs. Fix: Use a rolling pin with guide rings or two dowels for perfectly uniform thickness.
• Mistake: Adding too much flour when rolling, making the dough dry. Fix: Lightly flour the surface and rolling pin, or roll between parchment paper for no-mess handling.
• Mistake: Storing cookies improperly, causing them to become soft or stale. Fix: Store in an airtight container at room temperature to maintain their perfect texture.

Storing Tips

• Fridge: Store assembled Peanut Butter Sandwich Cookies in an airtight container in the refrigerator for up to 1 week. This keeps the filling firm and prevents spoilage.
• Freezer: For longer storage, freeze unassembled cookies and filling separately in freezer-safe bags or containers for up to 3 months. Thaw in the refrigerator before assembling.
• Reheat: To enjoy warm, place cookies on a baking sheet and warm in a preheated 300°F (150°C) oven for 5-8 minutes until heated through. Ensure the internal temperature reaches at least 165°F (74°C) if the filling contains dairy or eggs.

Always allow your Peanut Butter Sandwich Cookies to cool completely before storing to maintain texture and prevent condensation.

Conclusion

These Peanut Butter Sandwich Cookies are a delightful treat that’s easy to make and impossible to resist. If you love these, you might also enjoy our Peanut Butter Balls with Rice Krispies Recipe or these pumpkin oatmeal cream pies. Give this recipe a try and share your results in the comments!

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FAQs

Can I use natural peanut butter for these Peanut Butter Sandwich Cookies?

Yes, but natural peanut butter may make the dough oilier and softer. We recommend using conventional creamy peanut butter for the best texture and shape in your Peanut Butter Sandwich Cookies.

How do I store leftover Peanut Butter Sandwich Cookies?

Store them in an airtight container at room temperature for up to 5 days. For longer freshness, you can refrigerate the Peanut Butter Sandwich Cookies for up to two weeks.

Can I make the cookie dough ahead of time?

Yes, you can prepare the dough and chill it for up to 3 days before baking. This makes it easy to bake fresh Peanut Butter Sandwich Cookies whenever you want them.