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, black and white 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
- Peanut Butter Swirl Brownies
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.
Just like Nutter Butters. The family loves them
Delicious! Adding to my “favs” for the holidays (or really, for anytime!)
Made with 1:1 GF flour- turned out perfectly!
This recipe is so delicious! My grandson loves them, we all love them. I also love the cook mode so the darn phone stays open. Sally, you are a star!!
Make this recipe 5 stars. I forgot to rate in my previous comment.
I have made these cookies with both Cup4Cup and Measure for Measure (King Arthur) gluten free flours (minus the filling), and they were delicious! In my oven, 11 minutes was the best time.
Good taste, cookie texture is a little dry. The recipe for the filling makes WAY too much, could be cut in half.
It came out great, but I was thinking maybe a chocolate filling might be a good spin on this cookie. Anyone try this with a chocolate filling? I wouldn’t want the filling to be too sweet so I’m thinking chocolate buttercream frosting would be too sweet.
Hi Laura, how about with some cooled chocolate ganache in the centers?
I will never buy store bought Nutter Butters again. These cookies are indescribably delicious. Sally, your recipes are the best…easy to follow, an included teaching lesson, information on how to store item. You are my all time go to. Thank you so much for your wonderful website full of “keeper” recipes.
So glad you loved this recipe, Pat!
I have made these several times and are amazing. This time I used Sally’s vanilla buttercream and they are really good.
Love this recipe! Use 1 to 1 Gluten free flour with no problems! SO GOOD
I have made these several times and they are always a hit. Even had one guy tell me….I’d pay $5 for one of those.
Well, I probably got the best compliment this morning. I gave a couple to a friend of mine yesterday and she called to tell me they were the best cookie she ever had.
Thanks Sally, for another keeper!
Man oh man, these are great!! I used a 1 tablespoon cookie scoop and made 24 sandwiches. The filling recipe made exactly the right amount for this many cookies.
Wondering if you can use crunchy pnut butter? Though we get “natural” and stir it to avoid the hydrogenated oils but will “cheat” to make these. The look crunchy and we always love the extra crunch! Maybe it’s the oatmeal (which is a great addition!) that makes them look like they’ve got some crunch! I want another one and haven’t even made them yet! Adding to my list of Sally’s recipes!! Next up…your chocolate chip cookies. My mailguy yesterday helped me up and to my door after a fall running out to see him. I asked what his fave cookie is…so want to try yours. Anxious to try yours…will make some for hubby too since he loves them too and just cleaned my cooktop!! My heroes!!
Hi Caryn, you can absolutely use crunchy! Either work. Happy baking!
Sally, Another hit. These cookies are spot on! Whole family demolished them and everyone agreed they are now the NEW favorite cookies! Very easy to make and had all ingredients on hand.