Peanut Butter Cookie Sandwiches (Just like Nutter Butters!)

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!

peanut butter cookie sandwiches

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

stack of peanut butter cookie sandwiches

Video Tutorial

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.)

  1. Make the cookie dough. The cookie dough will be thick.
  2. 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.
  3. 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.
  4. Bake. Bake the cookies until the edges are lightly browned and appear set.
  5. Make the peanut butter filling. Beat the ingredients together until smooth.
  6. 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.

2 images of peanut butter cookie dough in a glass bowl and pressing down a peanut butter cookie dough ball with a measuring cup

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 cookie dough balls on a baking sheet

peanut butter cookies on a baking sheet after baking

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.

2 images of piping peanut butter frosting onto a peanut butter cookie and adding the top cookie to a cookie sandwich

peanut butter cookie sandwiches

Who needs jelly?

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peanut butter cookie sandwiches

Peanut Butter Cookie Sandwiches

  • Author: Sally
  • 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 (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

  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.

Notes

  1. 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.
  2. Special Tools (affiliate links): KitchenAid Stand Mixer | KitchenAid Hand Mixer | Silpat Baking Mat | Baking Sheet | Cooling Rack
  3. 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.
  4. 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

106 Comments

  1. Hi Sally, I don’t have any honey in the house and don’t use it much so I hesitate to buy any. Would the omission significantly affect the filling?

    Thank you for such an enticing recipe! I’ve been having a hankering for peanut butter cookies and your arsenal of peanut butter recipes is amazing.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Carole, We use the honey to sweeten and smooth out the filling, you can leave it out with no other changes. You could also try using the same amount of maple syrup if you wish. Let us know what you try!

  2. The flavor was wonderful however they were dry and crunchy. What did I do wrong? I used a small cookie scoop. Maybe cooked to long amd didn’t roll into balls ??

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Terryann, Thank you for trying this recipe! We used about 2 heaping teaspoons of dough per cookie, for smaller cookies the bake time will be shorter. If you try this recipe again, baking for a minute or two less should help. Also, check to see what kind of peanut butter you are using. Natural style or oily peanut butters often result in crumbly cookies – see recipe note.

  3. Thank you for sharing this recipe. I made these cookies tonight, very good!! Family loved them too! It didn’t make that many so if you have a large family or a cookie monster on the loose, double it, you’ll thank me later. One tip, if you don’t have honey in the house, use corn syrup like Karo.

  4. Once again – another excellent recipe. I made these and they are delicious. You don’t really taste the oats – but they give them such a pleasant texture. These are for peanut butter fanatics!

  5. Lauren Figard says:

    These cookies have great flavor, though mine turned out a bit crumbly (my fault for making them too big. I ended up with 8 sandwiches, rather than the expected 20). Also, when I tried to make the frosting, it seized up and ended up being very, very thick (more like a spread). I didn’t use natural peanut butter (not skippy or JIF, but similar store brand). Any idea why this might have happened?

  6. I made these for Valentine’s cookie bags, and they are delicious and sturdy! No one would guess they have oats in them. I liked them much better than standard peanut butter cookies, so I expect to make them again.

  7. Coming back to leave a second review of this recipe. Having recently given up gluten and dairy I’m working my way back through some of my favorite “Sally recipes” and adapting them. So for anyone else in my boat I’ve found great success using vegetable shortening and cup for cup gluten free flour (Bob’s red mill) in many of Sally’s cookie recipes. This being my favorite so far. Cookies and cookies with oatmeal in particular seem to have the best texture when baking gluten free.

  8. Tina Stevens says:

    This recipe got rave reviews at my house! I used half maple syrup and honey in the filling. Every recipe I have ever used from your site has always been the best version of any desert I am preparing. The “Best Ever Banana Cake”, “Carrot Cake” and the “Key Lime Cheesecake” are the most requested for family gatherings. Thank you so much for covering all topics regarding baking. I used your “soften butter to room temp” today!
    Kindest Regards,

  9. I love your recipes Sally! I am 66 and have been baking for many, many years but I have learned so much from you by reading your hints and baking guides. My husband is delighted as he said the last three batches of cookies I have made were the best ever…and they were all your recipes!
    These are delicious! I made them exactly as the recipe states and they turned out perfectly. My husband loves Nutter Butter cookies and told me these are 100 times better! I feel good about having fresh cookies without all the preservatives in store bought. The process to make these was easy. Will definitely make this again, probably many times!

    1. Trina @ Sally's Baking Addiction says:

      Thank you so much for this sweet review, Lorna! We’re so glad you (and your husband!) are enjoying our recipes. Happy baking!

  10. These were soooo good. A little chewy and not dry at all. Thanks Sally for always being so consistent in your recipes! I’ve made several of yours and they’re so reliable to be good!!

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