Peanut Butter Sandwich Cookies are chewy peanut butter chocolate oatmeal cookies filled with creamy peanut butter frosting. Perfect easy recipe for peanut butter fans!
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These aren’t your average PB cookies! Chocolate peanut butter sandwich cookies fun and easy to eat and at the same time feel like a real dessert.
Oats and brown sugar make these peanut butter oatmeal sandwich cookies soft to bite. Use dark chocolate in the cookies and a little espresso in the frosting to keep them from being too sweet.
If you’re looing for more peanut butter recipes, check out my peanut butter and marshmallow cookies, peanut butter nutter butter bars and peanut butter and pumpkin cookies!
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Why This Recipe Works
- Oats and brown sugar make the cookies soft and chewy to bite into just like these walnut cranberry oatmeal cookies!
- You’ll love the luscious and creamy the peanut butter buttercream frosting! It’s super yummy just like my chocolate cupcakes with peanut butter frosting.
- Everyone loves peanut butter and chocolate together!
- Make them bite-sized for snacking or bigger for a full cookie sandwich dessert like my viral apple whoopie pies.
Ingredients
- Unsalted Butter: Use room temperature unsalted butter for both the cookies and frosting.
- Peanut Butter: I suggest baking with creamy peanut such as Jif or Skippy. I wouldn’t recommend baking with natural peanut butter or crunchy peanut butter. If you love peanut butter, try my edible peanut butter cookie dough recipe!
- Brown Sugar: Use light or dark brown sugar. Brown sugar helps make the cookies chewy and adds warm flavor. Make sure your brown sugar is fresh.
- 1 egg: Use one large room temperature egg.
- Old-fashioned rolled oats: The oats make the cookies chewy, help them hold together, and give a nice mild flavor. If you’re a fan of oats, try my chai cookie bars. Do not substitute instant oats — they make the cookies too soft and fragile to hold frosting.
- Chocolate: I recommend using 70% Dark chocolate. Dark chocolate helps balance the sweetness like in these biscoff cookies with chocolate! I like chopped chocolate instead of chocolate chips. It disperses throughout the cookies better than chocolate chips.
- Powdered sugar: Powdered sugar thickens and sweetens the frosting. I recommend sifting it before measuring. This will remove any lumps.
- Espresso powder (optional): Optional, but high recommended for the frosting! Add anywhere from 1/2 teaspoon to 1 teaspoon. Espresso powder helps balance out the sweetness and adds more depth of flavor. Espresso also makes this homemade chocolate salami extra yummy!
Please see recipe card below for full list of instructions and their measurements.
Substitutions & Variations
- Instead of frosting, fill the cookies with peanut butter!
- Swap in chocolate chips instead of chopped chocolate. I recommend dark chocolate chips. Semi-sweet will be a little sweeter but also work.
- Sprinkle a little flaky sea salt over the cookies just before baking.
- If you’re a chocolate lover, swap in this nutella buttercream as your filling!
How to Make Peanut Butter Sandwich Cookies
Quick Video Recap
Instructions
Step 1: (Photo 1 above) In a large mixing bowl, beat the peanut butter and butter with an electric mixer. Mix in the sugars then the egg and vanilla.
Step 2: (Photo 2 above) Mix in the dry ingredients. Stir in the chopped chocolate (or chocolate chips). Cover bowl then chill dough for 1 hour.
Step 3: (Photo 3 above) Scoop 1 and a half tablespoon of dough and place 2″ apart. Bake at 350 F for 8-10 minutes.
Step 4: (Photo 4 above) Allow cookies to cool on baking sheet for 5-10 minutes then gently transfer to a baking sheet. Cool completely before assembling sandwiches.
Step 5: (Photo 5 above) Beat butter and peanut butter til smooth. Add the vanilla and salt. Gradually add the powdered sugar. Add espresso powder if desired.
Step 6: (Photo 6 above) Pipe or spread frosting on the bottom of one cookie. Top with another to form cookie sandwiches. Chill cookie sandwiches in the fridge for about 15 minutes before serving.
Expert Tips
- Chill the dough! It helps it firm up and keeps the cookies from spreading too much when they bake. It also makes the cookies more delicious.
- Let the cookies cool completely before assembling the sandwiches.
- No piping tip needed—just use a table knife, an offset spatula, or even the back of a spoon to spread the frosting onto the cookies
- Chill the frosting in the fridge for a few minutes if you want it a bit firmer before spreading on the cookies.
Recipe FAQs
Creamy peanut butter like Jif or Skippy works best for cookies.
Instant oats can work in cookies, but not for this recipe — they make the cookies too soft and fragile. Old-fashioned oats keep the cookies chewy and sturdy enough for the frosting.
You can make a lot of delicious treats with peanut butter like my peanut butter pie with pretzel crust, peanut butter jelly ice cream and chocolate peanut butter fudge brownies!
Store unfrosted peanut butter cookies in an airtight container at room temperature for up to 5 days. Once frosted, store cookie sandwiches in the fridge for up to 3 days.
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Peanut Butter Sandwich Cookies
Ingredients
Peanut Butter Chocolate Cookies
- ½ cup (113.5 g) unsalted butter room temperature
- ½ cup (129 g) creamy peanut butter
- 1½ teaspoons (1½ teaspoon) vanilla extract
- 1 (1) large egg room temperature
- 1 cup (81.82 g) old-fashioned (rolled) oats not instant oats
- ¾ cup (93.75 g) all purpose flour
- ½ teaspoon (½ teaspoon) baking soda
- ¼ teaspoon (¼ teaspoon) baking powder
- ½ teaspoon (½ teaspoon) ground cinnamon
- ½ teaspoon (½ teaspoon) salt
- ½ cup (110 g) brown sugar light or dark, packed
- 2 tablespoons (24 g) granulated sugar
- ¾ cup (135 g) chopped dark chocolate such as Lindt 70% dark, chopped (4.75 oz or 135 grams) or ¾ cup (135 grams) dark or semi-sweet chocolate chips
Peanut Butter Buttercream Frosting
- ½ cup (113.5 g) unsalted butter room temperature
- ½ cup (129 g) creamy peanut butter
- ½ teaspoon (½ teaspoon) vanilla extract
- ⅛ teaspoon (⅛) salt
- ½ cup (60 g) powdered sugar sifted
- ½ teaspoon (½ teaspoon) espresso powder optional, or up to 1 teaspoon, to taste
Instructions
Peanut Butter Chocolate Cookies
- Chop the chocolate into small ¼ to ½ inch pieces. Set aside.
- In a medium sized bowl, whisk to combine the flour, oats, baking powder, baking soda, cinnamon, and salt.
- In stand mixer or large mixing bowl using a handheld electric mixer, cream the butter and peanut butter until smooth. Add the brown sugar and granulated sugar and beat until light and fluffy. Mix in vanilla, then the egg til combined. Use a spatula to scrape down the sides and bottom of the bowl.
- With mixer on low, gradually mix in the dry ingredients. Use a spatula to fold in chopped chocolate (or chips). Cover bowl with plastic wrap and chill for 1 hour.
- When the dough has about 15 minutes left to chill, preheat your oven to to 350 F. Line two baking sheets with parchment paper.
- Scoop out dough into balls roughly 1 ½ tablespoons (25–30 g) each. You can use a #40 cookie scoop to make it easier. (A cookie scoop also helps the cookies bake up more uniform). Place balls about 2 inches apart on baking sheet. Bake for 8-10 minutes, until edges are light golden. Let cool on the baking sheet for 10 minutes then use a spatula to gently transfer cookies to a rack to cool completely. The cookies will firm up as they cool.
- Once the cookies have cooled completely, spread or pipe about 1 to 1 ½ tablespoons of frosting ont the bottom of half the cookies. You can use a piping bag fitted with an open tip to pipe it or just spread it with an offset spaula or the back of a spoon. Top with remaining cookies to form sandwiches. Refrigerate for 15 minutes before serving.
Peanut Butter Buttercream Frosting
- In a large bowl, beat butter and peanut butter together with an electric mixer fitted with a paddle attachment until smooth. Add the vanilla and salt. Gradually add the powdered sugar and beat until firm yet spreadable. Optional but recommended: add espresso powder at this stage for a subtle flavor boost and to balance sweetness. Chill the frosting in the fridge for a few minutes if you want it a bit firmer before spreading on the cookies.
Video
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
