Peanut Butter Sandwich Cookies

Okay, these Peanut Butter Sandwich Cookies? They’re soft, creamy, and packed with peanut butter in every bite. Two chewy cookies hugging a sweet peanut butter filling—so simple, so good.

I made them for a snack one afternoon, and wow… they disappeared fast. That soft cookie with the creamy middle? Total win.

They’re easy to make, too. Just bake, spread, and sandwich. Let’s make a batch together—you’re gonna be hooked!

Why You’ll Love This Recipe

• Deep Peanut Butter Flavor: By using both crunchy peanut butter in the cookie and creamy peanut butter in the filling, these cookies capture the full nutty essence without being overpowering. The crunch in the dough adds texture, while the filling stays smooth and soft.
• Perfect Contrast in Texture: The cookies bake up golden at the edges and soft in the center. When paired with the silky filling, the result is a balanced texture—just firm enough to hold their shape but soft enough to bite through easily.
• Simple Pantry Ingredients: You likely already have everything you need in your kitchen—flour, butter, sugar, baking soda, peanut butter, and an egg. No complicated ingredients or fancy tools required.
• Ideal for Gifting or Freezing: These sandwich cookies stay fresh for several days in an airtight container and can also be frozen, making them a convenient make-ahead dessert for gatherings or edible gifts.
• Easy to Customize: You can adapt the recipe by using different nut butters, adding oats, or changing the filling. The base dough holds its structure well, so it’s a reliable starting point for variations.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 25 minutes — This includes mixing the dough and preparing the filling.
• Bake Time: 10–12 minutes per batch — depending on your oven and cookie size.
• Assembly Time: 10 minutes — after cooling, sandwich the cookies with the filling.
• Total Time: About 50 minutes from start to finish.

Servings:
This recipe makes about 36 single cookies, which results in 18 sandwich cookies once paired. These are standard-sized, 2-inch cookies. If you want more bite-sized treats, use a smaller scoop and adjust bake time accordingly.

Difficulty Level:
This recipe is straightforward enough for novice bakers but rewarding for experienced cooks who want a reliable, well-balanced cookie with room to personalize.

Flavor Profile:
Nutty, gently sweet, with a slightly salty edge to balance the richness. The filling softens the texture and adds an almost frosting-like contrast without being overly sugary.

Required Kitchen Tools

To keep things organized and efficient in the kitchen, you’ll want to have the following tools ready before you begin:

• Mixing Bowls: At least two—one for the dough and one for the filling.
• Electric Mixer: A hand or stand mixer is ideal for creaming butter and sugars properly.
• Rubber Spatula: Useful for scraping down the sides of the bowl and folding ingredients.
• Measuring Cups and Spoons: For accurate measurement of flour, sugars, and leavening agents.
• Cookie Scoop: A tablespoon-sized scoop helps ensure even-sized cookies that bake uniformly.
• Baking Sheet: Line with parchment paper for easy cleanup and even baking.
• Wire Cooling Rack: Essential for letting the cookies cool properly before filling.
• Offset Spatula or Butter Knife: For spreading the filling evenly without tearing the cookies.

Ingredients for the Peanut Butter Cookies

The dough is straightforward but thoughtfully balanced to yield cookies that are soft, structured, and full of flavor. Here’s what goes into the cookie base:

• ½ cup unsalted butter (softened): Provides richness and a soft, tender texture. Softened butter incorporates easily with sugar and holds air for lightness.
• ½ cup crunchy peanut butter: Adds peanut flavor and a pleasant crunch from small nut pieces, enhancing the cookie’s texture without overpowering.
• ½ cup granulated sugar: Helps with spreading and crisping the edges slightly.
• ¼ cup packed light brown sugar: Adds moisture and depth thanks to the small amount of molasses. Brown sugar also contributes to the chewiness.
• 1 large egg (room temperature): Binds the dough together and provides structure. Room-temperature eggs incorporate more evenly.
• ½ teaspoon vanilla extract: Rounds out the sweetness and deepens the flavor without standing out.
• ¾ cup all-purpose flour: Provides the main structure. Measured correctly, this keeps the cookies tender but not crumbly.
• ½ teaspoon baking soda: A leavening agent that helps the cookies puff slightly during baking and contributes to their soft center.
• ¼ teaspoon baking powder: Works alongside baking soda to give a balanced lift and softness.
• ¼ teaspoon sea salt: Enhances all the flavors and contrasts the sweetness, especially important when using sweet peanut butter.

Ingredients for the Peanut Butter Filling

This creamy filling acts like a frosting but isn’t overly sweet or stiff. It holds the cookies together while complementing their texture.

• ½ cup unsalted butter (softened): Creates a smooth base that blends well with sugar and peanut butter.
• ½ cup creamy peanut butter: Ensures a smooth, spreadable filling. Choose one that’s not overly oily or runny.
• 1 cup confectioner’s sugar: Sweetens and thickens the filling. Sift it first if lumpy.
• 1 tablespoon heavy cream (or milk): Softens the filling to make it easy to spread. Start with 1 tablespoon and add more if needed, 1 teaspoon at a time, for desired consistency.

Variations for Peanut Butter Sandwich Cookies

Looking to mix things up? Try these ideas to give your cookies a personal twist:

• Chocolate Dipped Edges: After assembling the sandwiches, dip halfway into melted dark or milk chocolate and let set. Adds a decadent touch.
• PB&J Style: Spread a thin layer of raspberry or grape jam on one cookie before topping with peanut butter filling. The sweet-tart contrast is especially good with the soft cookie.
• Oatmeal Peanut Butter Version: Stir ¼ cup of quick-cooking oats into the dough for extra texture and heartiness.
• Nut-Free Alternative: Substitute sunflower seed butter in both cookie and filling for a school-safe version.
• Mini Sandwiches: Use a small scoop to make mini cookies and reduce baking time by 2–3 minutes. Great for parties or snack trays.

How to Make Peanut Butter Sandwich Cookies: Step-by-Step Instructions

These instructions guide you from mixing the dough to assembling the final cookie sandwiches. Each step includes helpful tips so you can bake with confidence.

1. Preheat and Prepare

Preheat your oven to 350°F (175°C).
Line two baking sheets with parchment paper. This prevents the cookies from sticking and allows even browning.

2. Cream the Butter, Peanut Butter, and Sugars

In a large mixing bowl, add ½ cup softened unsalted butter, ½ cup crunchy peanut butter, ½ cup granulated sugar, and ¼ cup packed light brown sugar.

Using a hand mixer or stand mixer fitted with the paddle attachment, beat on medium speed for 2–3 minutes, until the mixture looks smooth and fluffy. This step is key—it incorporates air and gives your cookies structure and softness.

3. Add the Egg and Vanilla

Crack in 1 large egg and pour in ½ teaspoon vanilla extract.

Continue mixing for another 30 seconds to 1 minute, just until the mixture is combined. Don’t overbeat—too much air here can cause the cookies to puff too much and collapse.

4. Mix the Dry Ingredients

In a separate medium bowl, whisk together the following:

• ¾ cup all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ teaspoon sea salt

Whisking dry ingredients before adding helps distribute the leavening agents evenly, so the cookies rise and bake properly.

5. Combine Wet and Dry

With the mixer on low speed, gradually add the dry ingredients to the butter mixture. Mix until just combined—no streaks of flour should remain, but don’t overmix, or your cookies could turn out tough.

If the dough is soft, you can refrigerate it for 10–15 minutes before scooping. This helps the cookies hold their shape.

6. Scoop and Bake

Use a tablespoon-sized cookie scoop or spoon to portion out dough onto your prepared baking sheets. Leave about 2 inches between each cookie, as they’ll spread slightly while baking.

Place the baking sheets in the center of the oven and bake for 10–12 minutes, or until the edges are lightly golden and the centers still look slightly soft.

Tip: Don’t overbake. The cookies will continue to set on the baking sheet after you remove them from the oven.

7. Cool the Cookies

Let the cookies sit on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. As they cool, they’ll firm up enough to hold the filling.

8. Make the Peanut Butter Filling

While the cookies cool, prepare the filling.

In a clean bowl, beat together:

• ½ cup softened unsalted butter
• ½ cup creamy peanut butter

Mix on medium speed until smooth and creamy—about 1–2 minutes.

Add 1 cup confectioner’s sugar and beat again until incorporated. If the mixture feels too thick, add 1 tablespoon heavy cream to thin it slightly. Beat for another 30–60 seconds until smooth and spreadable.

The consistency should be soft but hold its shape.

9. Assemble the Sandwich Cookies

Once the cookies are fully cooled, flip half of them upside down. These will be the bottoms.

Spread a heaping teaspoon of filling onto each bottom cookie using a small spatula or butter knife. Then gently press another cookie on top to create the sandwich.

Don’t press too hard—just enough for the filling to spread evenly to the edges.

Serving and Decoration

Peanut Butter Sandwich Cookies are satisfying on their own, but if you want to dress them up for a special occasion or serve them in different settings, here are a few suggestions:

• Everyday Treat: Serve with a glass of cold milk or warm tea. The creamy filling softens slightly as it sits, making each bite even more enjoyable.
• Holiday Cookies: Roll the edges of the filling in finely chopped peanuts or mini chocolate chips before sandwiching for extra flair.
• Gift Packaging: Stack them in parchment-lined tins or boxes and tie with baker’s twine. They hold up well during transport if you’re sharing them with friends or family.
• Mini Dessert Platter: Include them on a tray with chocolate chip cookies, brownies, and fruit for a well-rounded dessert spread.

How to Store Peanut Butter Sandwich Cookies

These cookies are easy to store and even better the next day once the flavors settle in.

• Room Temperature: Store in an airtight container for up to 4 days. Place parchment between layers to prevent sticking.
• Refrigerator: To extend freshness, store in the fridge for up to 1 week. Let them come to room temperature before serving for the best texture.
• Freezer: Freeze the assembled cookies in a single layer on a baking sheet. Once solid, transfer to a zip-top bag or airtight container. Freeze for up to 2 months. Thaw at room temperature before serving.

Tips and Tricks for Success

• Soften Your Butter Properly: Butter should be soft enough to leave an indentation when pressed but not melted. This makes for smooth mixing and even texture.
• Use Room Temperature Egg: Cold eggs can make the batter lumpy or dense. If you’re short on time, place the egg in warm water for 5 minutes.
• Measure Flour Correctly: Spoon flour into your measuring cup and level off. Too much flour can lead to dry cookies.
• Don’t Skip the Cooling: Assembling cookies while warm can cause the filling to melt or ooze out. Let them cool fully.
• Even Sizes = Even Baking: Use a cookie scoop or weigh dough balls for consistent cookies that pair up perfectly in sandwiches.

Nutrition

Here’s a general estimate per sandwich cookie. Actual values may vary based on ingredients and portion size.

Nutrient	Per Sandwich Cookie
Calories	260 kcal
Total Fat	16g
Saturated Fat	6g
Cholesterol	25mg
Sodium	120mg
Carbohydrates	26g
Dietary Fiber	1g
Sugars	17g
Protein	4g

Peanut Butter Sandwich Cookies FAQs

Can I use natural peanut butter?
Yes, but stir it thoroughly before using. Natural peanut butter can be oilier, which may affect texture.

Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend. The texture will be slightly different, but still soft.

What’s the best way to make these ahead?
Freeze the baked cookies (unfilled) and store the filling separately. Assemble just before serving.

Can I skip the filling and just eat the cookies plain?
Absolutely. The cookies are delicious on their own—slightly less sweet but still satisfying.

Conclusion

These Peanut Butter Sandwich Cookies bring together everything people love about homemade treats—simple ingredients, rich flavor, and just the right amount of sweetness. Whether you’re baking them for a casual snack or a holiday spread, they’re easy to make and always welcome on the dessert table.