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 thereโs a serious lack of peanut butter in your life, you should double up. Thereโs always a time and a place for peanut butter cookie sandwiches stuffed with more peanut butter. Today’s cookie sandwiches are ridiculously peanut butteryโjust 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
Weโll 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.)
- Make the cookie dough. The cookie dough will be thick.
- Scoop the dough into balls. Use about 2 heaping teaspoons of dough per cookie (almost 1 Tablespoonโany size around here is great). Place them onto a baking sheet.
- Slightly flatten each cookie dough ball. This helps the cookies spread a little as they bake. Use the back of a measuring cup or drinking glass to gently press down on each dough ball.
- Bake. Bake the cookies until the edges are lightly browned and appear set.
- Make the peanut butter filling. Beat the ingredients together until smooth.
- Sandwich together. Once the cookies are completely cool, spread the frosting onto the flat side of one cookie and sandwich with the other. You can also use a piping tip to do this. I used piping tip #12 to pipe the frosting onto the cookies before sandwiching.
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. (Watch how I do this in the video above. 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 eitherโthey 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 ingredientsโpeanut 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.
More Peanut Butter Recipes
- Peanut Butter Cupcakes
- Peanut Butter Balls (truffles)
- Peanut Butter Easter Eggs
- Peanut Butter Banana Cream Pie
- No-Bake Peanut Butter Bars
Who needs jelly?
Print
Peanut Butter Cookie Sandwiches
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: about 20 sandwiches
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These chewy peanut butter cookie sandwiches taste like nutter butter cookies! Filled with a thick peanut butter filling, they’re irresistible.
Ingredients
- 3/4 cup (94g) all-purpose flour (spooned & leveled)
- 1 cup (85g) old-fashioned wholeย rolled oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup (5 Tablespoons; 71g) 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
Frosting
- 1 cup (250g) creamy peanut butter*
- 1 Tablespoon (21g)ย honey
- 1/4 cup (30g) confectioners’ sugar
Instructions
- Preheat oven to 350ยฐF (177ยฐC).ย Line twoย large baking sheets with parchment paper or silicone baking mats.ย (Always recommendedย for cookies.)ย Set aside.
- Whisk the flour, oats, baking soda, baking powder, and salt together until combined. Set aside.
- 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.
- Scoop cookie dough into balls, about 2 heaping teaspoons of dough per cookie (almost 1 Tablespoonโany 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.
- Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely before sandwiching.
- Make the frosting:ย 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 tipโI used piping tip #12ย to pipe the frosting onto the cookies before sandwiching.) Repeat with remaining.
- Cookies will stay fresh covered at room temperature for 3 days or in the refrigerator for 1 week.
Notes
- Make Ahead Instructions: 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. Here are my tips and tricks on how to freeze cookie dough.
- Special Tools (affiliate links): Baking Sheets | Silicone Baking Mats or Parchment Paper | Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Cooling Rack | Piping Bag (Reusable or Disposable) | Wilton Piping Tip #12
- Peanut Butter: 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.
Reader Comments and Reviews
I used the chocolate creamy Jif for the frosting, YUMMY!
These are so easy to make & absolutely delicious!! They taste similar to Do-si-dos Girl Scout cookies to me!
Another fabulous recipe. Mine are not as pretty but still a family fave!
I ran out of peanut butter (didn’t realize I’d need so much for frosting)! So halved the frosting recipe and did just a thin layer, it ended up being perfect and had enough for all cookies. I think I’ll maintain this ratio next time!
I made these yesterday. They were one of the tastiest cookies I’ve ever made. I doubled the recipe. I subbed granulated sugar with Domino golden sugar. I weighed each cookie dough ball to 25 grams. The next time I make them I think I will try it with browned butter and weigh the dough balls to 17 grams.
Thanks for the recipe.
Regarding your dough, if it was prepared the previous evening and refrigerated, would allowing it to return to room temperature before baking be advisable? I am concerned if it is chilled would influence the dough’s spread during the baking process.
Hi Kelton, you should be able to bake them right away and still have the cookies spread just fine. You can certainly let them sit for a bit at room temperature before baking if you would like.
My question is can I substitute any other nut butter for the peanut butter? I was thinking soy nut butter but if anyone has tried another alternative I am willing to give it a try but it needs to be totally peanut free. These used to be one of my favorites and I can no longer even have them in the house.
Hi Vicki, you can certainly try these with another type of nut butter or nut-free butter like Biscoff spread or sunflower butter. Let us know if you try it!