These Peanut Butter Sandwich Cookies have a smooth and creamy filling surrounded by an amazing chewy cookie. They are NOT hard to make and worth an extra step. Salted peanuts add a surprising crunch. An absolutely perfect sandwich cookie.
While I love a good peanut butter cookie, especially Reese’s Double Peanut Butter Cookies, peanut butter sandwich cookies are really something special. The cookie itself is chewy with oatmeal mixed into the batter and roasted salted peanuts are added to give it some texture and crunch, similar to crunchy peanut butter cookies.
They have lots of peanut butter and butter, so how can they be anything but fabulous. The dough needs to chill for about an hour, so plan ahead.
How do you make a great sandwich cookie
When making a sandwich cookie, I don’t want the cookie part to be dry and crumbly so that it falls apart when you take a bite. While I like the Girl Scout version, the cookie part is just ok. In this recipe for Peanut Butter Sandwich Cookies, the peanut butter, butter and oatmeal keep the cookie part chewy and the added nuts give it some crunch.
However, you can’t have a good sandwich cookie without an amazing filling. Some recipes add honey to the filling like Nora Ephron’s Peanut Butter Sandwich Cookies, others have a chocolate or cream cheese filing, but this recipe is simple, peanut butter, butter and a little confectioners sugar. It’s just the right amount of sweetness and creaminess that works perfect with the crunchy peanut butter cookie.
Assembling a sandwich cookie
To get a nice creamy center, let the cookies cool completely before assembling them, otherwise the filling will melt into the cookies and be a mess. The filling itself is made with creamy peanut butter, like Jiff, and should not be so cold that you can’t spread it, if it is then you’ll break the cookies. Let it warm up to room temperature so that it feels like frosting. Use a butter knife or an offset spatula to spread the filling on one of the cookie halves. Then top with a cookie of the same size and lightly press together.
Refrigerate or freeze until ready to eat. Since there is butter in the filling, if you leave them out at room temperature for a long period of time, the filling will get melty.
Can you freeze Peanut Butter Sandwich Cookies
These cookies store perfectly in the freezer. When you take one out, you only need to wait a couple of minutes before you can eat it. Unlike some cookies, they thaw very quickly, so you can get instant gratification! If not freezing, I would suggest keeping them refrigerated.
With just a couple of extra steps, you have a great Peanut Butter Sandwich Cookie, it’s like eating a cookie with frosting but the frosting is hidden inside.
If you like peanut butter as much as I do, you might like some of these recipes, clearly I have a soft spot for PEANUT BUTTER!
- Peppery Peanut Butter Cookie
- Pretzel Peanut Butter Cookie
- Salty Crunchy Peanut Butter Cookies
- Peanut Butter Rice Krispie Bars
- Tiger Butter
- No Bake Peanut Butter Bars
- Crunchy Peanut Butter cookies
Adapted from Bouchon Bakery
Peanut Butter Sandwich Cookies
Ingredients
COOKIE
- 2/14 cups flour
- 2 tablespoons baking soda
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 ½ cups butter room temp
- ¾ cups creamy peanut butter smooth
- 1 cup brown sugar
- 1 cup sugar
- 3 eggs
- 1 tablespoon vanilla
- 1 ½ cups quick cooking oats
- ½ cup roasted salted peanuts coarsely chopped
FILLING
- ½ cup butter room temp
- 1 ½ cups peanut butter smooth
- ¼ cup confectioner’s sugar
Instructions
- Whisk together flour, baking soda, baking powder and salt in a medium bowl and set aside.
- In the bowl of an electric mixer, beat 3 sticks of butter with ¾ cup peanut butter until smooth. Add brown and white sugars and beat at medium-high speed until light and fluffy, about 3-4 minutes. Beat in eggs, one at a time then add vanilla..
- Add flour mixture to butter mixture and beat on low speed until just incorporated, add oats and peanuts and beat until incorporated. Chill for 1 hour.
- Preheat oven to 350º and line baking sheets with parchment paper.
- Using a small 1 tablespoon ice cream scoop to scoop out dough and place on prepared sheet, place about 1 ½ inches apart as they will spread. Bake for 12 minutes, or until lightly golden brown. Leave on baking sheets for about 5 minutes then remove to a wire rack to cool completely.
- While baking, make the filling. With the electric mixer, beat 1 stick of butter with 1 ½ cups of peanut butter and confectioners’ sugar until blended and smooth. Refrigerate for 1 hour until slightly chilled but still spreadable, about 1 hour.
- Once cookies are completely cooled, spread about 1 tablespoon of filling on 1 cookie and top with another cookie. Keep refrigerated until ready to serve.
Barbara’s Tips + Notes
Nutrition
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