Peanut Butter Sandwich Cookies are a rich and irresistible treat that combine soft, buttery peanut butter cookies with a creamy peanut butter filling. This classic dessert brings the perfect balance of sweet and salty with a melt-in-your-mouth texture you’ll crave. Whether you’re baking for a party or just treating yourself, this recipe is easy to follow and results in cookies that are both nostalgic and absolutely satisfying.
Why You’ll Love This Recipe
You’ll love these Peanut Butter Sandwich Cookies because they offer everything you want in a homemade dessert—simple ingredients, minimal fuss, and a flavor-packed payoff. The cookies are soft yet hold their shape beautifully for sandwiching, and the filling is smooth, sweet, and full of peanut butter goodness. They store well, freeze easily, and are guaranteed to please both kids and adults alike.
Ingredients
Peanut Butter Cookies
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1 cup unsalted butter
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1 cup light brown sugar
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½ cup granulated sugar
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2 large eggs
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1 cup creamy peanut butter (not natural)
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3 cups all-purpose flour (spooned and leveled)
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1 teaspoon baking soda
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½ teaspoon fine sea salt
Peanut Butter Filling
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3 cups powdered sugar
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½ cup creamy peanut butter
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¼ teaspoon fine sea salt
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¼ cup whole milk
Step-by-Step: How to Make Peanut Butter Sandwich Cookies
Make the Cookies
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Preheat your oven to 350°F. Line a large baking sheet with parchment paper.
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In a large bowl or stand mixer, cream the butter, brown sugar, and granulated sugar for 2–3 minutes until smooth.
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Add the eggs and beat until fully combined.
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Mix in the creamy peanut butter until incorporated.
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In a separate bowl, whisk the flour, baking soda, and salt. Gradually add to the wet ingredients, stirring just until no flour streaks remain.
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Scoop the dough into 1½-inch balls and place them on the baking sheet, spacing them evenly.
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Bake for 10–12 minutes, then let cookies rest for 5 minutes before transferring to a cooling rack.
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Allow cookies to cool completely before filling.
Make the Filling & Assemble
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In a medium bowl, stir together the powdered sugar, creamy peanut butter, salt, and milk until smooth.
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Spoon or pipe the filling onto the bottom of half the cooled cookies.
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Top each with another cookie to form sandwiches.
Helpful Tips
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Avoid using natural peanut butter—its consistency may affect the texture of both the dough and the filling.
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Measure flour by spooning and leveling, not scooping directly from the bag.
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Let cookies cool fully before assembling to keep the filling firm.
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Use a cookie scoop for even-sized cookies.
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Refrigerate the filling briefly if it gets too soft to pipe.
Substitutions And Variations
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Crunchy peanut butter adds texture for a twist.
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Nut-free option: Substitute with sunflower seed butter for allergy-friendly baking.
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Add-ins: Mix in mini chocolate chips to the filling or sprinkle sea salt on top.
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Flavor boost: Add a teaspoon of vanilla extract or a dash of cinnamon to the dough.
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Mini versions: Use a smaller scoop for bite-sized cookie sandwiches.
Storage Instructions
Store in an airtight container at room temperature for up to 4 days. If the filling softens, refrigerate for 15 minutes. For longer storage, freeze cookies in a single layer before transferring to a freezer bag. Thaw at room temperature before serving.
Nutritional Information
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Calories: 675 kcal
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Carbohydrates: 88 g
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Protein: 12 g
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Fat: 33 g
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Saturated Fat: 13 g
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Polyunsaturated Fat: 5 g
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Monounsaturated Fat: 13 g
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Trans Fat: 1 g
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Cholesterol: 72 mg
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Sodium: 397 mg
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Potassium: 264 mg
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Fiber: 2 g
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Sugar: 59 g
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Vitamin A: 526 IU
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Calcium: 52 mg
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Iron: 2 mg
Serving Suggestions
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Pair with a glass of cold milk or iced coffee.
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Serve as a sweet party treat or pack in lunchboxes.
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Add to a dessert platter with brownies and fudge for variety.
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Dip halfway in melted chocolate and sprinkle with crushed peanuts for a gourmet twist.
Frequently Asked Questions About Peanut Butter Sandwich Cookies
Is it okay to use natural peanut butter for this recipe?
No, it’s best to use regular creamy peanut butter. Natural peanut butter tends to separate and has a runnier consistency, which can affect the structure of the cookies and filling.
Can I bake the cookies ahead of time?
Yes! You can prepare the cookies in advance and store them in an airtight container. Assemble the sandwiches closer to serving time for the freshest taste.
What if my filling is too soft?
Add extra powdered sugar to thicken it or chill the filling for 10–15 minutes before using.
Why are my cookies spreading too much?
Make sure to measure the flour correctly and avoid overly warm dough. If needed, chill the dough for 20 minutes before baking.
Can I make smaller versions?
Yes, use a smaller scoop and reduce the baking time slightly for cute mini sandwiches!
Final Thoughts
Thank you so much for visiting and trying this Peanut Butter Sandwich Cookies recipe. It’s one of those crowd-pleasers that always hits the spot—simple to make, delightfully creamy, and full of that nostalgic peanut butter flavor. Whether you’re sharing them or keeping them all to yourself, I hope these cookies bring joy to your kitchen. Happy baking, and thanks for being part of this delicious community!
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Peanut Butter Sandwich Cookies
- Total Time: 32 minutes
- Yield: 12 sandwich cookies 1x
Description
Soft and chewy peanut butter cookies sandwiched with a rich, creamy peanut butter filling. This easy homemade recipe is packed with nostalgic flavor and perfect for any cookie lover.
Ingredients
Peanut Butter Cookies
1 cup unsalted butter
1 cup light brown sugar
½ cup granulated sugar
2 large eggs
1 cup creamy peanut butter (not natural)
3 cups all-purpose flour (spooned and leveled)
1 teaspoon baking soda
½ teaspoon fine sea salt
Peanut Butter Filling
3 cups powdered sugar
½ cup creamy peanut butter
¼ teaspoon fine sea salt
¼ cup whole milk
Instructions
Make the Cookies
-
Preheat your oven to 350°F. Line a large baking sheet with parchment paper.
-
In a large bowl or stand mixer, cream the butter, brown sugar, and granulated sugar for 2–3 minutes until smooth.
-
Add the eggs and beat until fully combined.
-
Mix in the creamy peanut butter until incorporated.
-
In a separate bowl, whisk the flour, baking soda, and salt. Gradually add to the wet ingredients, stirring just until no flour streaks remain.
-
Scoop the dough into 1½-inch balls and place them on the baking sheet, spacing them evenly.
-
Bake for 10–12 minutes, then let cookies rest for 5 minutes before transferring to a cooling rack.
-
Allow cookies to cool completely before filling.
Make the Filling & Assemble
-
In a medium bowl, stir together the powdered sugar, creamy peanut butter, salt, and milk until smooth.
-
Spoon or pipe the filling onto the bottom of half the cooled cookies.
-
Top each with another cookie to form sandwiches.
Notes
Use only creamy, non-natural peanut butter for best results. Chill dough slightly if cookies are spreading too much. Store in an airtight container or freeze for longer shelf life.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 675
- Sugar: 59g
- Carbohydrates: 88g
- Protein: 12g