Peanut butter sandwich cookies are filled with a creamy icing you’ll want to eat right out of the bowl! Make a batch today in just 30 minutes.
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 a bit 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!
Peanut Butter Sandwich Cookies – Tips and Tricks
- Avoid natural peanut butters. These have a higher ratio of oil, which will cause spreading in the oven. Choose a creamy, no-stir variety that’s ready to spoon right out of the jar.
- 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 them 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.
- Add some crunch. Once filled, roll the edges of the sandwich cookies in a bowl of chopped peanuts. The pieces will stick to the icing in the center for a polished look that’s worthy of any specialty bakery!
Instead of chopped nuts around the outside, try some candies instead!
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.
You could also dip the treats in melted chocolate or magic shell so the overall texture is still soft and creamy.
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FAQ – Common Recipe Questions
How do I keep homemade peanut butter cookies from becoming too dry?
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.
How should I store peanut butter sandwich cookies?
Keep them in an airtight container at room temperature for up to 3 days. If there are any left after that length of time, transfer them to the refrigerator.
With love from our simple kitchen to yours.
MORE COOKIE RECIPES
Peanut Butter Sandwich Cookies
- 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
- 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
- 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.
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
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