Peanut Butter Sandwich Cookies Recipe

Introduction

These Peanut Butter Sandwich Cookies combine soft, chewy oatmeal cookies with a creamy peanut butter filling for a delightful treat. Perfect for peanut butter lovers, they strike a balance between sweet and nutty flavors in every bite.

Ingredients

• 1/2 cup unsalted butter (112 grams), softened
• 1/2 cup brown sugar (100 grams), light or dark
• 1/3 cup granulated sugar (66 grams)
• 1/2 cup smooth peanut butter
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour (94 grams)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cup quick oats
• 2 tablespoons unsalted butter (28 grams) for filling
• 1/2 cup smooth peanut butter for filling
• 1 cup powdered sugar (110 grams)
• 4-5 tablespoons whipping cream or milk (50-75 ml)

Instructions

1. Step 1: Preheat the oven to 350°F (180°C) and line cookie sheets with parchment paper or baking mats.
2. Step 2: In a large bowl, beat the butter, brown sugar, and granulated sugar together until fluffy. Mix in the smooth peanut butter.
3. Step 3: Add the egg and vanilla extract, mixing until combined.
4. Step 4: On low speed, mix in the flour, baking soda, and salt, then fold in the quick oats.
5. Step 5: Scoop dough into balls about 1 to 1.5 tablespoons each. Place them 2 inches apart on the baking sheet and flatten slightly.
6. Step 6: Bake for 8-11 minutes until the tops are set. Let cool on the cookie sheet for 10-15 minutes, then transfer to a cooling rack.
7. Step 7: For the filling, beat the butter until smooth, then mix in the peanut butter.
8. Step 8: Gradually add powdered sugar with the mixer on low. Beat in the cream or milk one tablespoon at a time until smooth and spreadable.
9. Step 9: Spread about 1 tablespoon of filling onto the bottom of one cookie, then sandwich with another cookie on top.

Tips & Variations

• Use smooth, commercial peanut butter to ensure a creamy texture; avoid natural or homemade varieties where oil separates.
• If you prefer a crunch in the filling, substitute smooth peanut butter with 2/3 cup crunchy peanut butter.
• Large rolled oats (old-fashioned oats) can be used instead of quick oats, but avoid instant oats as they change the texture.

Storage

Store the sandwich cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Reheat gently if desired, but these cookies are best enjoyed at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of smooth peanut butter?

It’s best to use smooth, commercial peanut butter because natural versions often separate oil, affecting the texture and consistency of both the cookies and the filling.

Can I make these cookies gluten-free?

To make gluten-free sandwich cookies, substitute the all-purpose flour with a gluten-free flour blend and ensure that your oats are certified gluten-free.

Peanut Butter Sandwich Cookies Recipe

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★★★★★

4.9 from 134 reviews

Delight in these classic Peanut Butter Sandwich Cookies featuring soft and chewy peanut butter oatmeal cookies sandwiched together with a creamy, smooth peanut butter filling. Perfectly balanced with a hint of sweetness and rich peanut flavor, these homemade cookies are an irresistible treat for any occasion.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 28 cookies (14 sandwich cookies) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Peanut Butter Oatmeal Cookies

• 1/2 cup unsalted butter (112 grams), softened
• 1/2 cup brown sugar (100 grams), light or dark
• 1/3 cup granulated sugar (66 grams)
• 1/2 cup smooth peanut butter
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour (94 grams)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cup quick oats

Peanut Butter Filling

• 2 tablespoons unsalted butter (28 grams)
• 1/2 cup smooth peanut butter
• 1 cup powdered sugar (110 grams)
• 4–5 tablespoons whipping cream (50–75 ml), or milk

Instructions

1. Preheat and prepare baking sheets: Preheat your oven to 350°F (180°C). Line cookie sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
2. Mix butter and sugars: In a large bowl, beat together the softened unsalted butter, brown sugar, and granulated sugar until the mixture appears light and fluffy, creating a creamy base for the cookies.
3. Add peanut butter: Incorporate the smooth peanut butter into the butter and sugar mixture until combined well, enhancing the cookie dough with rich peanut flavor.
4. Mix in egg and vanilla: Beat in the large egg and vanilla extract, which provide moisture and depth of flavor to the dough.
5. Combine dry ingredients: With the mixer on low speed, gradually add the all-purpose flour, baking soda, and salt to the wet ingredients to create a smooth dough. Then gently fold in the quick oats to add texture and wholesome chewiness.
6. Shape the cookies: Using about 1 to 1.5 tablespoons of dough per cookie (slightly smaller than a golf ball), scoop balls of dough and place them 2 inches apart on the prepared cookie sheets. Flatten each cookie slightly with your fingers or a spoon to ensure uniform baking.
7. Bake: Bake the cookies in the preheated oven for 8-11 minutes, or until the tops look set but not browned, ensuring they remain soft and chewy.
8. Cool cookies: Remove the cookies from the oven and let them cool on the cookie sheet for 10-15 minutes to firm up, then transfer them to a wire rack to cool completely.
9. Prepare the peanut butter filling: Beat the 2 tablespoons of unsalted butter until smooth. Add 1/2 cup of smooth peanut butter and blend until creamy. Gradually mix in the powdered sugar starting on low speed to avoid dust. Slowly beat in the whipping cream or milk one tablespoon at a time until the filling reaches a smooth, spreadable consistency.
10. Assemble the sandwich cookies: Spread about 1 tablespoon of the peanut butter filling on the bottom of one cooled cookie, then top with a second cookie, gently pressing together to create a sandwich.

Notes

• Use smooth, commercial peanut butter to prevent oil separation and ensure proper texture; natural or homemade peanut butter is not recommended.
• If you prefer crunchy peanut butter for the filling, increase the quantity to 2/3 cup instead of 1/2 cup for best consistency.
• Large rolled oats (old-fashioned oats) can be used in place of quick oats, but avoid instant oats as they act more like flour and change the cookie texture.
• Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days to maintain freshness.
• Nutrition information is estimated based on one sandwich cookie and assumes the entire filling is used, yielding approximately 14 sandwich cookies.

Keywords: peanut butter cookies, sandwich cookies, oatmeal cookies, peanut butter filling, homemade cookies, baked treats