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A baking tray full of Peanut Butter Sandwich Cookies.
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Peanut Butter Sandwich Cookies

Crispy Peanut butter Sandwich Cookies, hugging a fluffy peanut butter filling; these cookies will have you hooked! Love at first bite!
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Dessert, Snack
Cuisine: American
Servings: 24 cookies
Author: Cynthia


Peanut Butter Cookies

  • 1 cup (226 g) softened butter
  • 1 cup (240 g) creamy peanut butter
  • 1 cup (200 g) granulated sugar
  • 1 cup (200 g) packed brown sugar
  • 2 teaspoon vanilla extract
  • 2 large eggs
  • 2 ½ cups (300 g) all-purpose flour
  • 1 ½ cups (128 g) quick cook oatmeal
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cornstarch
  • ½ teaspoon fine grain salt

Fluffy Peanut Butter Filling

  • 1 ½ cups (360 g) creamy peanut butter
  • 4 teaspoon honey
  • 1 ½ cups (180 g) powdered sugar


Making the Cookies

  • Preheat oven to 375°. Line baking sheets with parchment paper and set aside. Let’s make cookies! Mix flour, baking soda, and salt in a large bowl. In a food processor, grind half of the quick cooking oats until it’s the texture of coarse grain flour. Add in the rest of the oats and just pulse two or three times. You want to be able to see some really coarse pieces of oats in there. That’s going to give the cookies great texture, without making them taste like oatmeal cookies. Mix the oatmeal into the flour mixture and whisk together.
  • In your stand mixer, cream the butter, peanut butter, and sugars on medium speed. Just let it go for 3-4 minutes or until it is light and fluffy. Add the vanilla and combine. Add the eggs, one at a time, beating well after each addition.
  • Add the dry ingredients to your stand mixer one spoonful at a time (to avoid a flour shower) and mix until everything just comes together. Don’t over mix! Once all the flour is added, use a spatula to hand turn the dough to make sure all the ingredients from the bottom of the bowl are incorporated.
  • Using a small scoop (mine holds 1 tbs) plop dough onto your parchment lined baking sheets. I placed 12 scoops per sheet. Using the bottom of a drinking glass (or a cookie press if you have one), flatten the scoops to about ¼ inch thickness. I dipped my glass into flour before I flattened each scoop so the cookie wouldn’t stick to the bottom.
  • Bake at 375° for 10 minutes. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. We want the cookies to be absolutely completely cooled before we fill them, so leave them where they are and let’s make some fluffy filling!

It’s Fluff Time!!

  • This is pretty simple. Place the peanut butter, honey, and confectioners sugar in a bowl and mix with a hand mixer! (Or you can use your stand mixer if you washed it after making the cookies. I didn’t because... I just didn’t okay?)
  • When the fluff is done, we can start to make some sandwiches! Using either a piping bag, which I did, or the same small scoop you used to scoop the cookies (see picture at the top of the page), place about 2 teaspoon of filling on top of a cookie. Then carefully place another cookie on top and apply even pressure to the center, pressing down, until the filling just comes to the edge of the cookies. That’s it! Easy to make, easy to eat. Mine were shared among family and coworkers and there are 2 left. I’m hiding them as soon as I’m done here, so I gotta go!