Name: Peanut Butter Sandwich Cookies
Prep time: 15 min
Cook time: 11 min
Total time: 30 min
Cuisine: American
Ingredients: Peanut Butter Cookies:; 1 cup unsalted butter; 1 cup light brown sugar; 1/2 cup granulated sugar; 2 large eggs; 1 cup creamy peanut butter (not natural); 3 cups all-purpose flour, spooned and leveled; 1 teaspoon baking soda; 1/2 teaspoon fine sea salt; Peanut Butter Filling:; 3 cups powdered sugar; 1/2 cup creamy peanut butter; 1/4 teaspoon fine sea salt; 1/4 cup whole milk

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Peanut Butter Sandwich Cookies are the ultimate treat for any peanut butter lover. With soft, chewy peanut butter cookies and a luscious, creamy peanut butter filling, these indulgent sandwich cookies are rich, satisfying, and absolutely addictive. Whether for holidays, bake sales, or a sweet afternoon snack, they’re guaranteed to impress.

Why You’ll Love This Recipe

These sandwich cookies strike the perfect balance between soft and sweet. The cookies themselves are thick and tender, with a melt-in-your-mouth texture and rich peanut butter flavor. The smooth filling brings it all together, adding a layer of creaminess that complements the cookies beautifully. No fancy ingredients required—just classic pantry staples and a love for all things peanut butter.

Peanut Butter Sandwich Cookies

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the peanut butter cookies:

unsalted butter
light brown sugar
granulated sugar
large eggs
creamy peanut butter (not natural)
all-purpose flour
baking soda
fine sea salt

For the peanut butter filling:

powdered sugar
creamy peanut butter
fine sea salt
whole milk

Directions

Make the cookies:

Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
In a large mixing bowl or the bowl of a stand mixer, cream together the butter, brown sugar, and granulated sugar until smooth, about 2–3 minutes.
Beat in the eggs one at a time until fully incorporated and smooth.
Add the peanut butter and mix until well combined.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually stir the dry mixture into the wet ingredients until fully combined and no streaks remain.
Scoop the dough and form into 1½-inch balls. Place about 8 dough balls per baking sheet.
Bake for 10–12 minutes, until the edges are set but the centers still look slightly soft.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Cool completely before filling.

Make the filling:

In a medium bowl, combine powdered sugar, peanut butter, salt, and milk. Mix until smooth and creamy.
Pipe or spoon the filling onto the flat side of half the cookies. Top with the remaining cookies to create sandwiches.

Servings and timing

This recipe makes 12 sandwich cookies (24 individual cookies).
Prep time: 15 minutes
Cook time: 11 minutes
Total time: 30 minutes

Variations

Chocolate lovers: Add mini chocolate chips to the filling or dip one side of the sandwich in melted chocolate.
Crunchy twist: Roll the edges of the sandwich cookies in crushed peanuts or toffee bits.
Salted caramel: Mix caramel sauce into the filling for a sweet-salty caramel peanut butter combo.
Oatmeal variation: Replace ½ cup of flour with quick oats for a slightly textured cookie.
Nut-free option: Use sunflower seed butter in place of peanut butter for an allergy-friendly version.

Storage/Reheating

Room temperature: Store in an airtight container for up to 4 days.
Refrigerator: Store tightly wrapped in the fridge for up to 1 week. Let come to room temperature before serving for best texture.
Freezer: Freeze individually on a baking sheet, then transfer to a freezer-safe bag or container. Thaw at room temperature before eating.

FAQs

Can I use natural peanut butter?

No, natural peanut butter is too oily and will not provide the proper structure for the cookies or filling.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 2 days before baking. Let it sit at room temperature for 20 minutes before scooping.

Can I make smaller sandwich cookies?

Yes, use a smaller scoop and reduce baking time by 1–2 minutes. You’ll end up with more sandwich cookies.

What’s the best way to fill the cookies?

A piping bag gives the neatest results, but a spoon works just as well if you don’t mind a rustic look.

Why do my cookies spread too much?

Make sure the butter is at room temperature but not overly soft, and avoid overmixing the dough.

Can I use chunky peanut butter?

For a bit of crunch, yes—but avoid using it in the filling for best texture.

Can I add chocolate chips to the dough?

Absolutely! Mini chocolate chips or chopped chocolate work well in the cookie dough.

Are these cookies freezer-friendly?

Yes, both the dough and finished sandwich cookies freeze well.

Can I use a dairy-free butter or milk?

Yes, substitute with plant-based butter and milk for a dairy-free version.

How thick should the filling be?

It should be creamy and spreadable—not runny. If it’s too thick, add a tiny splash of milk. If too thin, add more powdered sugar.

Conclusion

Peanut Butter Sandwich Cookies are rich, soft, and packed with peanut butter flavor from top to bottom. With their chewy texture and creamy filling, they’re a nostalgic favorite made even better. Perfect for sharing or keeping all to yourself, these sandwich cookies are a must-bake for any dessert lover.