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 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
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.)
- 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 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 either—they 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 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.
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 whole 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) 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 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 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 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 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 (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
Don’t normally write reviews, however this one definitely deserves one!! These are the best cookies I have ever made. So easy to make and taste soooo good. Will definitely be making these again.
Usually I don’t leave a comment but all I have to say is WOW these cookies were sooooooooo good!!!! Probably the best cookies I’ve ever had! Will definitely make more
Seriously, devastatingly good! They really do taste like Nutter Butter cookies, but SO much better. Thank you, Sally, for an amazing recipe!! 🙂
I cannot stop eating these! They are my new favorite….maybe I’ll add a drizzle of chocolate on the sandwhich
Awesome cookies, i could eat them as individual cookies but sandwiching them with PB really made them extra delicious! Reduced sugar and it worked well for me. I only used half of the PB filling recipe too. I could have flattened the cookies abit more, the cookies dont spread much so my sandwich was a little thick.
I absolutely loved these cookies. They turned out exactly like the pictures. Thanks for detailed directions
Sally, these are delicious! You are my favorite baker to follow. I always look for your page when looking for something new to bake and your recipes are perfect. I’ve always been amazed of how good recipes turn out without any modifications.
I’d give these cookies 10 stars if I could! Our daughter made them last night & they are delicious!!! They really do taste like a Nutter Butter. (But even better!)
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!
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!
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.
Hello! Once these are cooled, could I dip half of them in a chocolate shell?
Absolutely!
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!!
These are delicious! Made according to recipe. LOVED the oats. Thanks for all the wonderful recipes, Sally!
Another winner! I could eat the filling by itself with a spoon! But together with the cookies…mmmm! Thanks again Sally! Happy New Years!
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!!!
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.
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!
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.
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.
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!
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!
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!!
Anyway I can incorporate chocolate into these? Dip the cookie halfway in? Drizzle on top?
Oh my gosh – either would work! And now I NEED to make them again with chocolate! 🙂
I made these this weekend and they were incredible! They taste exactly like Nutter Butters only fresh and even more delicious. Yum!
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!!
These cookies look amazing! Can i substitute with quick oats?
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.