When it comes to peanut butter sandwich cookies, there’s something comforting about two soft cookies hugging a creamy peanut butter filling. These delightful treats are perfect for satisfying your sweet tooth, especially when you’re craving that rich peanut flavor!
This recipe addresses issues of blandness and texture in cookies, providing solutions for flavor enhancement and structural integrity in peanut butter treats.
I remember the first time I tried to bake them, and I ended up with flat cookies that spread too much. But I’ve worked through that challenge, and now I promise you’ll find a sure way to get those sturdy, chewy cookies. You’ll love how they smell as they bake, filling your kitchen with that warm peanut aroma.
This recipe has been tested to give you cookies that won’t turn out too dry or crumbly. With just about 30 minutes of prep and another 10 for baking, you’ll be savoring each satisfying bite in no time!
If you love cookies with a twist, check out my Chocolate Peanut Clusters for another tasty treat!
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to the inclusion of all-purpose flour in the ingredients list.
- The recipe contains butter and egg, so it is unsuitable for vegan diets.
- This recipe does not meet nut-free or keto diet requirements because it uses peanut butter as a main ingredient.
- The recipe suits vegetarian diets since it contains no meat or animal-derived products besides dairy and eggs.
Why You Will Love This Recipe
- The Irresistible Crunch The combination of oats and peanut butter creates a cookie with a delightful crunch that contrasts with a soft, creamy filling. You’ll love how each bite delivers that satisfying texture.
- Rich Peanut Butter Flavor Using creamy peanut butter not only intensifies the nutty taste but also ensures a moist cookie. You can truly savor the authentic flavor that peanut butter lovers crave.
- Easy to Prepare With just 30 minutes of prep and a short bake time, you can whip up these sandwich cookies without spending all day in the kitchen. It’s a quick and rewarding baking project for anyone.
- Lasting Freshness These cookies stay fresh for days, making them perfect for parties or sharing with friends. You can easily store them, keeping that homemade goodness intact while they develop even more flavor over time.
Peanut Butter Sandwich Cookies
- Prep Time: 30 minutes
- Cool Time:
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: about 20 sandwiches 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious peanut butter sandwich cookies with a creamy filling, perfect for a sweet treat.
Ingredients
- 3/4 cup (94 g) all-purpose flour
- 1 cup (90 g) old-fashioned whole rolled oats
- 1/2 teaspoon (2.5 g) baking soda
- 1/2 teaspoon (2.5 g) baking powder
- 1/2 teaspoon (3 g) salt
- 1/3 cup (75 g) unsalted butter, room temperature
- 3/4 cup (165 g) light or dark brown sugar
- 1/4 cup (50 g) granulated sugar
- 2/3 cup (160 g) creamy peanut butter
- 1 large egg
- 1 teaspoon (5 ml) pure vanilla extract
- 1 cup (260 g) creamy peanut butter
- 1 tablespoon (21 g) honey
- 1/4 cup (30 g) confectioners’ sugar
Instructions
- Step 1: Set your oven to 350°F (177°C) and allow it to fully preheat to ensure even baking and a golden-brown finish.
- Step 2: In a medium bowl, whisk together the all-purpose flour, old-fashioned rolled oats, baking soda, baking powder, and salt until evenly combined. Set aside.
- Step 3: In a large bowl, using a handheld or stand mixer with the paddle attachment, beat the unsalted butter, light or dark brown sugar, and granulated sugar on high speed until the mixture becomes light and fluffy.
- Step 4: Add the creamy peanut butter, egg, and pure vanilla extract to the creamed sugar mixture. Beat until smooth and fully combined, making sure to scrape down the sides of the bowl for even mixing.
- Step 5: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Take care not to overmix to keep the cookies tender and chewy.
- Step 6: Using a spoon or cookie scoop, portion the dough into balls about 2 heaping teaspoons each. Arrange the dough balls 3 inches apart on the prepared baking sheets to allow for spreading.
- Step 7: Gently press down on each dough ball with a measuring cup or drinking glass to slightly flatten the cookies. This helps them bake evenly and develop a chewy texture.
- Step 8: Bake in the preheated oven for 10-11 minutes, or until the edges are lightly browned and the cookies appear set. Cookies will firm up after cooling.
- Step 9: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This cooling step helps prevent breakage.
- Step 10: In a large bowl, beat the creamy peanut butter, honey, and confectioners’ sugar until smooth and creamy. The filling should be thick enough for easy spreading.
- Step 11: Spread the peanut butter filling onto the flat side of one cookie and sandwich it with another cookie. Press gently so the filling reaches the edges for a consistent bite.
- Step 12: Repeat the assembly process with the remaining cookies until all sandwiches are formed.
Notes
- Room Temperature: Store the sandwich cookies in an airtight container at room temperature for up to 3 days to maintain texture and flavor.
- Refrigeration: Place the cookies in an airtight container in the refrigerator for up to 7 days to prevent the filling from softening or spoiling.
- Freezing: Wrap individual cookies in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 2 months. Thaw at room temperature before serving.
- If cookies spread too much during baking, refrigerate the dough for 15 minutes before baking to firm it up.
- Begin checking for doneness at 10 minutes; look for slight browning at the edges. Cookies will firm after cooling.
- If the filling is too thin, add an additional 2 tablespoons of confectioners’ sugar to thicken it for easier spreading.
- Mix dry ingredients into wet ingredients until just combined (about 30 seconds) to prevent tough cookies and maintain chewiness.
- Allow cookies to cool completely on a wire rack for at least 10 minutes before sandwiching to avoid breakage.
- Serve with a glass of cold milk or a cup of coffee as a complement to the rich peanut butter flavor.
- Pair with fresh fruit or yogurt for a lighter touch.
- Use as cookie ice cream sandwiches or crumble on top of yogurt.
- Add to dessert bars or snack platters.
- For added flavor, drizzle with dark chocolate or sprinkle with sea salt. Accompany with whipped cream or a dollop of jelly for extra richness.
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Peanut butter: Use creamy or crunchy, based on your preference. It adds rich flavor and chewy texture, so choose a brand you love for best results.
- Brown sugar: Go for light or dark brown sugar, it gives the cookies a nice depth of sweetness and helps with chewiness. Make sure it’s fresh and soft!
- Granulated sugar: This adds sweetness and a slight crisp to the edges. Pick a good quality brand for consistent results and texture.
- All-purpose flour: A good quality all-purpose flour helps with structure. For gluten-free, consider a measure-for-measure flour blend to keep the cookies intact.
- Baking soda: This leavening agent is key for the right rise and chewy texture. Always check the expiration date for best performance.
- Butter: Use unsalted butter for better control over sweetness. It contributes to flavor and moisture, which is crucial for soft cookies. Make sure it’s softened, but not melted!
- Egg: A large egg at room temperature adds moisture and binds everything together. If you need a substitute, unsweetened applesauce works, but texture may vary.
- Vanilla extract: Always choose pure vanilla for a stronger flavor. It enhances the overall taste and rounds out the sweetness beautifully.
Recipe Tips
- If cookies spread too much, refrigerate the dough for 15 minutes before baking to firm it up.
- When cookies appear underbaked, look for slight browning at the edges 10-11 minutes into baking.
- If your filling is too thin, add an extra 2 tablespoons of confectioners’ sugar to thicken it for easier spreading.
- For a chewy texture, do not overmix dough after adding dry ingredients; mix until just combined for 30 seconds.
- If cookies break apart while sandwiching, let them cool completely on a wire rack for at least 10 minutes first.
Serving Suggestions
Serve with cold milk or a cup of coffee for a comforting dessert time. Pair with fresh fruit or yogurt for a light touch.
Use to make cookie ice cream sandwiches or crumble on top of yogurt. Add to dessert bars or snack platters to share.
Top with dark chocolate drizzle or a sprinkle of sea salt for added flavor. Serve with whipped cream or a dollop of jelly for richness.
Recipe variations
- You can use natural peanut butter instead of creamy peanut butter for a more textured cookie dough. Add 2/3 cup of natural peanut butter and adjust sugar slightly if needed.
- Add cinnamon or ground ginger at 1/2 teaspoon to the dry ingredients for extra warmth and flavor. Either light or dark brown sugar works well for sweetness.
- Either creamy peanut butter or sunflower seed butter can be used in the filling. If using sunflower seed butter, keep honey at 1 tablespoon to maintain smoothness.
- If scaling the recipe, double all ingredients to make about 40 sandwich cookies. For a twist on texture, bake with rolled oats or try Classic Pumpkin Oatmeal Cookies alongside.
Save This Recipe!
How to Store?
To keep your peanut butter sandwich cookies fresh and delicious, follow these storage tips:
Room Temperature: Store peanut butter sandwich cookies in an airtight container at room temperature up to 3 days to maintain texture and flavor.
Refrigeration: Place cookies in an airtight container in the refrigerator up to 7 days, preventing the filling from softening or spoiling.
Freezing: Wrap cookies individually in plastic wrap, place in a freezer bag or container, freeze up to 2 months. Thaw at room temperature.
Other Recipes You’ll Love
- Toasted Coconut Marshmallows
- Puff Pastry Apple Rosettes
- Rhubarb and Strawberry Tart Recipe
- Chocolate Peanut Clusters
If you enjoyed this Peanut Butter Sandwich Cookies or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
