Peanut Butter Cookie Sandwiches (Just like Nutter Butters!)

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!

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

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 taste exactly like Nutter Butters!! Recipe on

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.

  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 for about 10-11 minutes– until the edges are lightly browned and appear set.
  5. Make the peanut butter filling. Beat the ingredients together until smooth.
  6. 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.
  7. Enjoy!

How to make peanut butter cookie sandwiches on

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.

How to make peanut butter cookie sandwiches on

How to make peanut butter cookie sandwiches on

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.

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?


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


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


  • 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.


  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: 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

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


  1. These look so decadent! I’m going to make these with peanut butter, and variations with cookie butter, and Nutella! Thanks again for a wonderful recipe, Sally.

  2. Aw yes. Yes, yes, yes. I am excited to try this recipe! Thank you, Sally. Somehow I don’ t think peanut butter when making cookies for Christmas… not sure why.

    1. You may Google how to use garbanzo or chickpea juice from a can of them…basically drain a can of those beans and reserve the liquid and 3 Tablespoons of the liquid (aquafaba) is equivalent to one egg, 2 Tablespoons equal to one egg white. A typical can yields 1/2 to 3/4 cups so the equivalent of 12 Tablespoons. Some also use flax seeds somehow for eggs. Hope this helps!!!

  3. Do Si Do’s were always my favorite girl scout cookie!  And I love eating them like an oreo, separating the cookies and eating the middle then the cookie, hehe.  Can’t wait to make these!

  4. SHUT UP!!! Every day this week I have to go out and purchase more baking supplies for my HUGE baking list this weekend. Now these!!! OMG….these look amazing!!! Down I go to buy peanut butter! 🙂

  5. Um Honeygirl those look MUCH MUCH BETTER than any Nutter Butter I ever ate lol. YUM!

    Much happiness to you & your wonderful family Sally!

  6. Just when I thought I had my Christmas cookie baking list nailed down, you add a peanut butter one! I want to bake ALL of the cookies! Thank you for another yummy-sounding (and looking) recipe, Sally!

    1. In this recipe, you sure can. Definitely make sure you press those cookie dough balls down before going into the oven though. Quick oats will prevent them from spreading as much.

  7. Peanut butter cookies are my absolute FAVOURITE kind & the peanut butter filling just makes them so much better! They don’t have nutter butters here in Canada, but they do have Ritz Peanut Butter Sandwich Cookies – which are a sort of similar thing in mini size & a lot less sweet. Love them so much. I’m really excited to try these out 🙂

  8. I know you put an asterisk saying not to use natural or oily peanut butters, but have you ever used Teddy’s Organic Smooth Peanut Butter? It’s delicious and I’d say it’s pretty thick! The only ingredients are organic peanuts and sea salt, that’s why I love it! Do you think this would be an ok option or do the sugars/fructose corn syrups in Jif/Skippy help maintain the shape/texture?

    1. I usually find the natural brands have too much oil in them. I haven’t used Teddy’s but if it is the same smooth texture (doesn’t separate out) then it should be fine to use!

  9. Please do a food photography tutorial! Your photos have dark backgrounds but perfect lighting where the cookies are and I would really like to learn how to do that! Thanks again sally<3

    1. No amount of editing can save an underexposed photo. A dark (or low key) background absorbs light, therefore it is much easier to photograph a lighted subject in this environment. It’s more important to consider how you are lighting your subject. Flash heads should be fairly close to the subject and measure the light falling on the subject with a light meter to get your exposure. The unlit low key background will fall off and give the subject much better contrast. If your subject is dark, like chocolate or fudge, you can still use a low key background but the angle of your light pattern must lessen by moving the flash heads down to the far sides, or even behind the subject in a general direction pointing back to the camera, but make sure the flash does not go into your lens. Try that…and have fun.

  10. I love me some nutter butters, but these look SO MUCH BETTER! If I have my way this weekend, my kitchen is going to be overflowing with all of these wonderful recipes…can’t wait to consume all of those calories! 😉

  11. I just finished making 2 batches of these because when we tasted them my husband immediately asked if he could take some to work for Christmas. Awesome melt-in-your mouth goodness!! Great recipe Sally. Thank you for sharing these!!

  12. So…. and please don’t hate me for this but…. I can’t stand peanut butter , but these look like amazing cookies, do you think they would work using something like Lotus biscoff spread instead?! Thanks!

  13. I made these this weekend and they were incredible! They taste exactly like Nutter Butters only fresh and even more delicious. Yum!

  14. Hi Sally- I made these today and they DO taste like an up-graded nutter butter! Next time I’ll make them a little smaller and press them a little more. Some of them I made as little Rudolphs-
    I put the filling on, then 2 mini pretzels for antlers, mini choc. chips for eyes, and a red mini m&m for the nose- turned out very cute!!

  15. These cookies are amazing! I made the cookies just a bit smaller and cooked them for a minute less. They were so cute and small and I thought just the right size to add to a cookie tray where most people will eat more than one kind of cookie and won’t feel as guilty if the cookies are smaller. I’m taking these cookies, along with your Christmas Cookie Sparkles to the school I just retired from after teaching for 33 wonderful years. I know they will be devoured quickly!

  16. Hi Sally, I love your recipes.. made several already and they are in the freezer to be baked off next week. I have a question, I bought several of your favorite baking tools.. including the 1/2 sheet pans. Since they are non-stick, do I need to bake cookies for less time than shown in the recipes. Thank you.

    1. Hey Bernice! Same bake time, even when baking on a non-stick pan.

      Have fun baking all the cookies next week. It’s always so helpful to think ahead and freeze cookie dough!

  17. My peanut butter loving Hubby thought these were wonderful! Like soft and tasty nutter butter’s. Definitely going into the cookie rotation! Made 15 cookies for me.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally