Homemade peanut butter cookie sandwiches combine crisp yet chewy peanut butter oatmeal cookies and a mega 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. Or if there’s never a 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 quickly 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
- A peanut butter lover’s dream
Let’s see how they’re made!
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. Like in my traditional peanut butter cookies recipe, 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 Tablespoon– any 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 for about 10-11 minutes– until the edges are lightly browned and appear set.
- Make the peanut butter filling. Beat the ingredients together until smooth.
- Make the cookie sandwiches. 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.
- Enjoy!
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, black and white cookies, pumpkin oatmeal chocolate chip cookies, and peanut butter cup surprise monster cookies.
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– if it even makes it onto the cookies! I couldn’t stop eating it.
More Peanut Butter Recipes
Who needs jelly?
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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 (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
Frosting
- 1 cup (250g) creamy peanut butter*
- 1 Tablespoon honey
- 1/4 cup (30g) confectioners’ sugar
Instructions
- 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.
- Whisk the flour, oats, baking soda, baking powder, and salt together until combined. Set aside.
- 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.
- 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.
- 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: 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.
- 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: KitchenAid Stand Mixer | KitchenAid Hand Mixer | Silpat Baking Mat | Baking Sheet | Cooling Rack
- 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.
Keywords: peanut butter cookie sandwiches
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
Hi Bernice! No need to reduce the temperature if using non-stick pans.
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!
Haha – I can picture this happening! Glad they were a hit 🙂
Sally is there a reason for the smooth versus crunchy peanut butter? I have the crunchy on hand.
You can absolutely use crunchy! Either work.
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!!!
I’m so happy that they were such a hit with everyone!!
Another winner! I could eat the filling by itself with a spoon! But together with the cookies…mmmm! Thanks again Sally! Happy New Years!
loooove these!!! I absolutely need them in my life-pinning!
These are delicious! Made according to recipe. LOVED the oats. Thanks for all the wonderful recipes, Sally!
THESE COOKIES ARE TO DIE FOR!!!
I love peanut butter and have never found *the one* that awesome cookie recipe, but when i found this, i had to look NO MORE!!!!
You will NOT regret this. It doesn’t matter how much you make-they are delicious!
Sally, your awesome, and just thank you! You have no idea how long i have waited for something like this.
YAY!!! I’m thrilled that you landed on this as your “One” 🙂
Would quick oats mess up the cookies?
I was wondering this same thing.
How can I add chocolate to these? And what kind should it be? Thank you! They look amazing!!!
Hi Stacy! You could fill them with a chocolate ganache and/or add chocolate chips to the cookie dough. Follow this recipe for chocolate ganache: https://sallysbakingaddiction.com/2018/09/06/homemade-eclairs/
and wait for it to cool and thicken before filling the cookie sandwiches.
another thought….maybe fill as the original with the pb but then dip half of the finished cookie in the ganache?
These are the best dang peanut butter cookies EVER!!! They taste just like do-si-do’s to me and they freeze beautifully even after they’ve been assembled. Definitely my go to peanut butter cookie from now on.
Do these taste oaty? I have peanut butter lovers who hate oatmeal cookies
Not really! It’s really just a soft peanut butter cookie. 🙂
Can you use quick oats instead? That’s what I have on hand.
You can, yes, but the cookies may not spread as much since the oats are finer and more powder-y.
Thanks so much! I went ahead and did it that night and they were AMAZING! I have the right oats now so I can’t wait to try them the right way! Thanks for this awesome recipe!
Made these dreamy Sammie of goodness today. What fun they were to make, too! I think I may have made them a wee bit big as I doubled the recipe and ends up with about 34 cookies sandwiches. Also realised I was going light on the filling because I did not think I would have enough. Only to realise I was looking at individual cookies, not sandwiches. So I had a bit of the filling leftover, oops!!
Hello! Once these are cooled, could I dip half of them in a chocolate shell?
Absolutely!
A heavenly unhealthily decadent treat. My family all love to devour these cookies. I found a dark roasted peanut butter and it just added more depth to the filling.
Don’t doubt it this is a great recipe. I initially thought it might be a peanut butter overload but it came out great. Sweet but not sickly so. If in doubt don’t be this is a great cookie to try and wow you’re friends and family with.
★★★★★
Hi Sally!
I made these today! they are amazing! Funny part was the dogs circling close to the cookies cooling on the rack… They couldn’t get over the PB smell. Thank you for another fantastic recipe!
★★★★★
I made these today and they are DELICIOUS! The first batch came out big and fluffy, almost too big for using as a sandwich. So, I made the next batch with less dough and rather than ball it, I flattened it more. Next time I may use a rolling pin and cookie cutter to make the sandwiching easier and better looking. But they are a hit! Thank you!
I’m so happy you enjoyed them, Blaine!