Peanut Butter Sandwich Cookies 🍪🥜
Soft, chewy, and filled with a luscious peanut butter cream, these sandwich cookies are a dream come true for peanut butter lovers. Imagine two tender oatmeal–peanut butter cookies holding together a smooth, sweet, and creamy peanut butter filling—every bite is comforting, nostalgic, and downright irresistible. Whether for a casual afternoon snack, a holiday treat box, or to satisfy late-night cravings, these cookies always shine.
Ingredients
For the Cookies:
1/2 cup unsalted butter (112 g), softened to room temperature
1/2 cup light or dark brown sugar (100 g), packed
1/3 cup granulated sugar (66 g)
1/2 cup smooth peanut butter
1 large egg
1 teaspoon vanilla extract
3/4 cup all-purpose flour (94 g)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups quick oats
For the Peanut Butter Filling:
2 tablespoons unsalted butter (28 g), softened
1/2 cup smooth peanut butter
1 cup powdered sugar (110 g), sifted (adjust sweetness to taste)
4–5 tablespoons whipping cream (50–75 ml) or milk, as needed for consistency
Instructions
Step 1: Preheat the oven
Set your oven to 350°F (180°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
Step 2: Make the cookie dough
In a large mixing bowl, beat the butter, brown sugar, and granulated sugar together until light and fluffy. Add the peanut butter and continue mixing until smooth and creamy. Beat in the egg and vanilla extract until fully incorporated.
On low speed, mix in the flour, baking soda, and salt until just combined. Gently fold in the oats with a spatula or wooden spoon, making sure they are evenly distributed throughout the dough.
Step 3: Shape and bake the cookies
Scoop the dough into 1 to 1.5 tablespoon portions, rolling each into a ball slightly smaller than a golf ball. Arrange them on the prepared baking sheets, leaving about 2 inches of space between each cookie. Gently press down to flatten the tops slightly.
Bake in the preheated oven for 8–11 minutes, or until the tops are set and the edges are just starting to turn golden. Avoid overbaking, as the cookies should stay soft.
Allow the cookies to cool on the baking sheet for 10–15 minutes before carefully transferring them to a wire rack to cool completely.
Step 4: Make the filling
In a separate bowl, beat the butter and peanut butter together until creamy. Gradually add the powdered sugar, mixing on low speed to avoid spills. Slowly add the cream (or milk), one tablespoon at a time, until the filling becomes smooth, fluffy, and easily spreadable.
Step 5: Assemble the sandwich cookies
Spread about 1 tablespoon of the peanut butter filling onto the flat side of one cookie. Place another cookie on top and gently press to form a sandwich. Continue with the remaining cookies until all are paired.
Serving & Storage
Prep Time: 20 minutes
Bake Time: 10 minutes
Cooling + Filling Time: 30 minutes
Total Time: ~1 hour
Yield: About 15 sandwich cookies
These cookies are best enjoyed fresh, but they also store beautifully. Keep them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, you can freeze the cookies (before or after assembling) for up to 2 months.
Serve them with a glass of cold milk, a hot cup of coffee, or pack them into lunchboxes for a delightful surprise.