Peanut Butter Sandwich Cookies (Easy Recipe)
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Homemade Peanut Butter Sandwich Cookies are filled with a creamy icing you’ll want to eat right out of the bowl! The first time you make a batch of these, you’re going to forget that traditional peanut butter cookies even exist. Make a batch today in just 30 minutes!
Table of Contents
Peanut Butter Sandwich Cookies
These treats are so easy to make — no chilling required! Simply form the dough, scoop rounds onto a baking sheet, and whip up the filling while they bake.
All that’s left to do is assemble. Plus, they’re pretty enough for parties and bake sales without requiring too much effort.
Need something even simpler? I also have a 3-ingredient recipe for classic homemade peanut butter cookies. Just stir, scoop, and bake for a sweet treat in no time!
Let’s be real. I can’t get enough of this peanut butter sandwich cookie recipe.
They’re not only my favorite cookies to make, but that creamy peanut butter filling is literally what my taste buds crave! It’s a peanut butter lover’s dream, and I’m here for it!!
Ingredient Notes and Substitutions
- Unsalted Butter – You’ll need 2 ½ sticks total for the dough and the filling. It’s important to use unsalted since peanut butter is already pretty salty!
- Peanut Butter – Choose a creamy, no-stir variety that’s ready right out of the jar. Avoid natural peanut butter — it has a higher ratio of oil, which will cause spreading in the oven.
- Sugar – We’re using 3 different kinds of sugar in this peanut butter sandwich cookie recipe!
Granulated sugar provides structure to the cookies, while brown sugar keeps them soft and sweet. Then, use powdered sugar for the frosting in the middle. - Vanilla Extract – Also in both the dough and filling. Substitute an equal amount of vanilla bean paste if you’d like!
- AP Flour & Baking Soda – The base of the dough for peanut butter cream cookies. Measure these precisely for the right texture.
- Old Fashioned Oats – These keep the PB cookies from going flat and help make them extra chewy. I don’t recommend quick oats for this recipe as the texture will be off.
- Heavy Cream – Add just a little to the frosting to make it fluffy and creamy! In a pinch, regular milk or even water will help bring it all together.
Tips and Tricks to Make Perfect PB Sandwich Cookies
- Need to soften your butter quickly?
Fill a tall glass with hot water, empty it, and place it upside down over the stick of butter. It will be ready to use in just a few minutes.
- Don’t overbake!
Pull PB sandwich cookies from the oven as soon as the tops are set. They will continue to bake as they cool on the sheet pans.
After a few minutes, transfer to a wire rack so they don’t become dry and crumbly.
- Use a piping bag for a fancy touch.
You’re welcome to spread the filling on with a spoon or spatula, but a few extra minutes can take these peanut butter sandwich cookies from wow to HOLY COW!!
Fit a piping bag with a star tip and swirl the frosting onto one cookie — just in a single layer, not upward like you would for a cupcake.
Gently press the other cookie on top without smooshing the filling. Your treats will be picture perfect!
- Add some crunch.
Once filled, roll the edges of each peanut butter cookie sandwich in a bowl of chopped peanuts, mini chocolate chips, or sprinkles.
The pieces will stick to the icing in the center for a polished look that’s worthy of any specialty bakery!
Prep Ahead
- Soften butter
- Make the filling
Kitchen Tools You Will Need
- Baking Sheets lined with Parchment Paper – Used for anything from cookies to roasting, a good baking pan will last for years.
- Stand Mixer or large mixing bowl with Hand Mixer for whipping up the icing
- Cookie Scoops – Great for meatballs, cookies, ice cream, and portioning out leftovers. I’ve had this set for years and use it all the time.
- Cooling Racks – Cool a large batch of treats without taking up a lot of counter space.
Peanut Butter Cookie Sandwich Variations
- Swap chopped nuts for candies: Mini chocolate chips or M&Ms will fill in the gaps nicely without falling off.
Or, crush up some Reese’s Pieces to enhance the flavor of peanut butter in the sandwich cookies. - Create chocolate-dipped treats: Lower half of the PB sandwich cookies into melted chocolate or magic shell, then let them dry on parchment paper.
- Try a different filling: Tone it down with vanilla frosting or sweeten things up with chocolate. Berry frosting will make your peanut butter cookie sandwich taste like a PB&J!
And if you prefer a less-sweet dessert, try fluffy Italian meringue buttercream instead. - Make them mini: Use a smaller cookie scoop for bite-sized cookies. You’ll get a lot more treats this way!
Peanut Butter Sandwich Cookie Recipe FAQ
Yes, but be mindful of the texture. No-stir almond butter should work as long as it’s finely ground and not too gritty or oily.
Sun butter (sunflower seed butter) is the best alternative in terms of texture, though the flavor won’t be as strong. As a plus, it’s allergen-friendly!
First, pull them from the oven when they are still a bit soft and let them finish on the hot pan.
Most importantly, mix your dough carefully. Add the flour in stages and stop as soon as there are no more visible streaks.
Stir in any mix-ins carefully by hand so you don’t overwork the dough. Otherwise, too much gluten will form, and you’ll end up with a tough, dry cookie.
Sure! You can make the assembled cookie sandwiches the day before an event, or chill the dough for 2-3 days before scooping and baking.
Peanut butter cookie dough can also be frozen for 2-3 months. Thaw in the refrigerator overnight, then bake and assemble as directed.
The frosting has the best texture when it’s freshly made, but you can refrigerate it in a separate container for up to a week. Just rewhip it for a minute or two to get it fluffy again!
Storing Peanut Butter Cream Cookies
Keep your treats in an airtight container at room temperature for up to 3 days. For longer storage, transfer them to the refrigerator for up to a week.
If you want to freeze peanut butter sandwich cookies, do so without the icing. Thaw on the counter and make the filling just before assembling.
Enjoy!
With love, from our simple kitchen to yours.
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Peanut Butter Sandwich Cookies (Easy Recipe)
Ingredients
- 1/2 cup unsalted butter, 1 stick, softened
- 1/2 cup light brown sugar, packed
- 1/3 cup granulated sugar
- 1/2 cup creamy peanut butter
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup all purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup old fashioned oats
Filling
- 6 ounces unsalted butter, (3/4 cup or 1 1/2 sticks), softened
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon heavy whipping cream
- Optional : 1/2 cup crushed nuts to roll the edges of the cookies in
Instructions
- Preheat oven to 350 degrees. Line cookie sheet with parchment paper or use a non stick cookie sheet.
- In a large bowl, beat the butter, brown sugar, granulated sugar and peanut butter until light and fluffy. Add in the egg and vanilla, mixing until combined.
- In a small bowl, whisk together the flour, baking soda and salt. Add half of the flour mixture into the wet mixture and beat until combined, add the remaining flour and mix again. Stir in the oats.
- Form balls 1 1/2 to 2 tbsp in size, or use a cookie scoop for better uniformly sized cookies. Place on a cookie sheet 2 inches apart. Bake for 8-10 minutes, just until the tops are set. Allow the cookies to cool for a few minutes before removing them from the cookie sheet. Cool completely before filling the cookies.
Prepare the filling
- Using a hand mixer or stand mixer, beat the butter for a few minutes until it has become light and fluffy. Slowly add in the powdered sugar, 1/2 cup at a time, and continue mixing in between each addition. The mixture will appear very crumbly at this point.
- Add in the vanilla and heavy cream and continue mixing until the texture changes and the icing has formed.
To assemble the cookies
- You can spread the icing onto a cookie backside and top it with another cookie. If you prefer a prettier look, fill a piping bag with the icing and use a 1M tip for a ruffled look or you can just cut the tip of the bag off.
- If you like to have the nuts around the middle, fill the cookie with icing, top it with the other cookie and roll the edges in a bowl of nuts. These taste great with or without the nuts so that is optional.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published September 2021, updated and republished July 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
Hello,
Before I make these wonderful looking cookies, could you please tell me if the filling requires 1 1/2 cups or 1 1/2 sticks of butter?
Thank you
Hi Donald!
The correct amount of butter for the filling is 1 1/2 sticks, or 6 ounces. I’ve updated the recipe card – thanks for catching that!
TSRI Team member,
Becca
Me and my kids all loved these. They remind me of the chocolate chip sandwich cookies from the grocery store, but FAR better! Peanut buttery and sweet with a great texture.
hello, i would like to make these sometime soon….my question is how much butter will i need to make 33 cookies…thank you
made these last night and they were so delicious! my whole family loved them.
Hi Ariel!
We’re so glad you enjoyed!
TSRI Team Member,
Devlyn
I made Donna’s peanut butter sandwich cookies today, and they were fantastic! I added a handful of chocolate chips to the dough for an extra indulgent twist. They turned out amazing.
Hi Amanda!
We’re so glad that you enjoyed the recipe!
TSRI Team Member,
Devlyn