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Peanut Butter Cookie Sandwiches Recipe

These homemade peanut butter cookie sandwiches combine crisp & chewy peanut butter oatmeal cookies with a thick peanut butter filling. They taste just like Nutter Butters!

If there’s a serious lack of peanut butter in your life, you should double up. There’s always a time and a place for peanut butter cookie sandwiches stuffed with more peanut butter. Today’s cookie sandwiches are ridiculously peanut buttery—just like my peanut butter cookies, they’ll have you reaching for a cold glass of milk!

These Peanut Butter Cookie Sandwiches Are:

  • Just like Nutter Butters but totally homemade
  • Crisp on the edges
  • Super chewy with soft centers
  • Sweet and a little salty
  • Filled with a thick peanut butter filling

How to Make Peanut Butter Cookie Sandwiches

We’ll take two peanut butter oatmeal cookies and sandwich them together with a deliciously thick peanut butter filling. I recommend using a non-natural peanut butter, like Jif or Skippy. (Natural or homemade varieties are a little too oily.)

No Chill Cookie Recipe

This is a no-chill cookie recipe. No waiting around for cookie dough to chill! This dough is pretty sturdy and won’t over-spread in the oven, so that’s why it’s okay to skip the chilling step. In fact, these cookies need a little nudge in the spreading direction. What I like to do is take a measuring cup or the bottom of a glass and gently press the dough balls down before baking.. So simple.)

I have plenty more no chill cookie recipes like giant chocolate chip cookies, pumpkin oatmeal chocolate chip cookies, and lace cookies. Shortbread wedges are another option that don’t even require any dough shaping either—they bake up right in a cake pan!

P.S. Do you like Oreo cookies? Try my homemade Oreos next, for another homemade version of a familiar packaged cookie.

Peanut Butter Filling

The peanut butter cookies are incredible, but the filling is the center of attention. Made with 3 simple ingredients—peanut butter, confectioners’ sugar to thicken, and honey to smooth it out. I added the honey at the last minute and I’m so glad I did! This peanut butter filling is super peanut buttery and doesn’t taste overly sweet like frosting. Rather, it’s like a very thick and smooth peanut butter.

You can spread or pipe the filling between two cookies. I used my Wilton #12 round tip. Honestly, it tastes good no matter how it’s slathered on.

Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Cuisine:
Courses:
Servings: 20
Description

These chewy peanut butter cookie sandwiches taste like nutter butter cookies! Filled with a thick peanut butter filling, they're irresistible.

Ingredients You’ll Need
  • 3/4 cup (94g)
  • 1 cup (85g)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup (5 Tablespoons; 71g)
  • 3/4 cup (150g)
  • 1/4 cup (50g)
  • 2/3 cup (170g)
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (250g)
  • 1 Tablespoon (21g)
  • 1/4 cup (30g)
Instructions
  1. 1
    Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
  2. 2
    Whisk the flour, oats, baking soda, baking powder, and salt together until combined. Set aside.
  3. 3
    In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the peanut butter, egg, and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed to combine. Add the dry ingredients to the wet ingredients and mix on low until combined.
  4. 4
    Scoop cookie dough into balls, about 2 heaping teaspoons of dough per cookie (almost 1 Tablespoon—any size around here is great), and arrange 3 inches apart on the baking sheets. Using the back of a measuring cup or drinking glass, gently press down on each dough ball to slightly flatten. Bake for 10-11 minutes or until edges are lightly browned and appear set.
  5. 5
    Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely before sandwiching.
  6. 6
    In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the frosting ingredients together until combined and smooth. Spread the frosting onto the flat side of one cookie and sandwich with the other. (Or you can use a piping tip—I used piping tip #12 to pipe the frosting onto the cookies before sandwiching.) Repeat with remaining.
  7. 7
    Cookies will stay fresh covered at room temperature for 3 days or in the refrigerator for 1 week.
Keywords: all-purpose flour, brown sugar, butter, confectioners-sugar, eggs, granulated sugar, honey, oats, peanut butter, vanilla extract
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