Addictive Recipes from a Self-Taught Baker

Peanut Butter Cookie Sandwiches (Just like Nutter Butters!)

These peanut butter cookie sandwiches taste exactly like Nutter Butters!! Recipe on

Welcome to day 9 in Sally’s Cookie Palooza!!!

If there’s a serious lack of peanut butter in your life, you should double up. Or if there’s never a lack of peanut butter in your life, you should double up. Basically, there’s always a time and a place for peanut butter cookie sandwiches stuffed with more peanut butter.

These peanut butter cookie sandwiches taste exactly like Nutter Butters!! Recipe on

These cookies are ridiculous. Crisp on the edges, soft centers, super chewy. Filled with thick peanut butter filling that’ll have you reaching for a cold glass of milk quicker than you can say I just ate a calorie bomb.

Best part? Somehow they taste exactly like the beloved nutter butter cookies in our junk food stashes. (Also hiding there: york peppermint patties, peanut butter M&Ms, cheez its. I’m actually salivating as I type this.) They also remind me of Do-Si-Do’s, the peanut butter girl scout cookie. This is very dangerous, but this is also very good.

Let’s see how they’re made!

We’re working with a peanut butter oatmeal cookie today. Very straightforward. I recommend using a commercial brand creamy peanut butter for the dough and the filling. Natural or homemade varieties are a little too oily. I typically use Jif or Skippy.

This is a no-chill dough recipe. Hallelujah! No waiting around! The dough is pretty sturdy and won’t over-spread in the oven, so that’s why it’s OK to skip the chilling step. In fact, they need a little nudge in the spreading direction. Take a measuring cup or the bottom of a glass and gently press the dough balls down before baking. (Watch how I did that in the video above. So simple.)

How to make peanut butter cookie sandwiches on

How to make peanut butter cookie sandwiches on

How to make peanut butter cookie sandwiches on

The peanut butter cookies are great and all, but the filling is the center of attention. It’s just 3 ingredients: peanut butter, a bit of confectioners’ sugar to thicken, and honey to smooth it out. I added the honey at the last minute and I’m sooooo glad I did. The filling is super peanut buttery and doesn’t taste like frosting (aka over-sweetened). Rather, it’s like a very thick and smooth peanut butter. If that makes sense?

You can spread the filling between two cookies or pipe it on. I had my piping bag out for something else, so I just used my Wilton #12 round tip. Honestly, it tastes good no matter how it’s slathered onto the cookie.

If it even makes it onto the cookies!!! I couldn’t stop eating it.

How to make peanut butter cookie sandwiches on

These peanut butter cookie sandwiches taste exactly like Nutter Butters!! Recipe on

These peanut butter cookie sandwiches taste exactly like Nutter Butters!! Recipe on

Who needs jelly?

See all cookie palooza recipes.

Peanut Butter Cookie Sandwiches


  • 3/4 cup (95g) all-purpose flour (spoon & leveled)
  • 1 cup (80g) old-fashioned rolled oats
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup (5 Tablespoons; 75g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) packed light or dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 2/3 cup (170g) creamy peanut butter*
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract


  • 1 cup (250g) creamy peanut butter*
  • 1 Tablespoon honey
  • 1/4 cup (30g) confectioners' sugar


  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. Whisk the flour, oats, baking soda, baking powder, and salt together until combined. Set aside.
  3. In a large bowl using a hand-held 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. 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. Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely before sandwiching.
  6. Make the frosting: In a large bowl using a hand-held 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. Cookies will stay fresh covered at room temperature for 3 days or in the refrigerator for 1 week.

Make ahead tip: You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. Allow to come to room temperature before continuing with step 4. Baked cookie sandwiches freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature, if desired, before serving. Unbaked cookie dough balls will freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.

Recipe Notes:

*I don't recommend a natural or homemade peanut butter for the cookies or filling. You want a thick, non-oily creamy peanut butter such as Jif or Skippy.

Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


Here are some items I used to make today’s recipe.

KitchenAid Stand Mixer | KitchenAid Hand Mixer | Silpat Baking Mat | Cookie Sheet | Cooling Rack

Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

These peanut butter cookie sandwiches taste exactly like Nutter Butters!! Recipe on


  1. Hi Sally, another quick question regarding baking with non-stick pans… do I need to adjust the oven temp… i.e. for this recipe do I need to reduce the temp from 350 to 325? Thanks so much

  2. HUGE hit with my peanut butter-loving guy! He was leaning against the sink eating one and started swinging his foot like a little kid, haha. Thank you for the recipe!

  3. Sally is there a reason for the smooth versus crunchy peanut butter? I have the crunchy on hand.

  4. I made these Saturday, they were a definite hit!!! My husband loved them. My daughter took a few to a friend’s house, their Dad took them and ate them all, he said these are amazing, who made them? They weren’t happy with him LOL! I am ask to make more!!! Thanks for a fabulous recipe!!!

  5. Another winner! I could eat the filling by itself with a spoon! But together with the cookies…mmmm! Thanks again Sally! Happy New Years!

  6. loooove these!!! I absolutely need them in my life-pinning!

  7. These are delicious! Made according to recipe. LOVED the oats. Thanks for all the wonderful recipes, Sally!

  8. can you use a zip lock bag to put on the filling and do i need oats thats the only ingredient i dont have for this and confection sugar is normal white sugar right?

    • Hi Hanna! You can just use a knife to swipe on the filling if you don’t want to use a bag. You need oats, yes. And confectioners’ sugar is not regular granulated sugar. It’s powdered sugar, sometimes referred to as icing sugar or 10x sugar.

  9. Yummy recipe, again! I made a double batch since I am taking these to work:) I made them with a large scoop first . But, with second cookie sheet I made with a small cookie scoop, which I liked better(set for shorter baking time). I didn’t have any honey:(((( so I add some corn syrup and a bit of heavy cream. Yum! I have a favorite pb recipe which I add pb chips but wow, these really do taste like Nutter butters. I do believe it’s the oatmeal. Who would have thunk

  10. I’ve made the cookies but just found I have no honey would golden syrup or maple syrup work???? Thanks

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