These Peanut Butter Sandwich Cookies are soft peanut butter chocolate chip cookies filled with creamy peanut butter buttercream. The recipe is super easy to make.
These peanut butter sandwich cookies are chewy peanut butter oatmeal chocolate chip cookies stuffed with luscious peanut butter buttercream frosting. Peanut butter lovers will love these!
The peanut butter cookies become extra delicious when you stuff them with peanut butter buttercream! You’ll love every bite of these sandwiches!
If you’re looing for more peanut butter recipes, check out my Peanut Butter Chocolate Cupcakes, Nutter Butter Bars and Tahini Chocolate Oatmeal Cookies!
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Why This Recipe Works
- The peanut butter cookies are perfectly soft and chewy. They are filled with luscious peanut butter frosting.
- This peanut butter buttercream frosting is rich, creamy and full of peanut butter flavor.
- Chocolate chips make these cookies even more delicious. Everyone loves peanut butter and chocolate together!
Ingredients
- Unsalted Butter: Use room temperature unsalted butter.
- 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 cookies, try my peanut butter pumpkin cookies!
- Brown Sugar: Use light or dark brown sugar. Brown sugar helps make the cookies chewy. It also adds a warm molasses flavor.
- An egg: Use one large room temperature egg.
Please see recipe card below for full list of instructions and their measurements.
Substitutions & Variations
- Spread about a half a tablespoon of jelly over the buttercream for some sweetness and color!
- If you’re a chocolate lover, swap in this nutella buttercream as your filling!
Instructions
Below are directions for how to make this peanut butter sandwich cookies recipe.
Step 1: (Photo 1 above) In a large mixing bowl, beat the peanut butter and butter with a mixer. Add the sugars
Step 2: (Photo 2 above) Add the egg and vanilla extract.
Step 3: (Photo 3 above) Mix in the dry ingredients until just combined..
Step 4: (Photo 4 above) Fold in the chocolate chips and peanut butter chips. Cover with plastic wrap and chill cookie dough for 1 hour.
Step 5: (Photo 5 above) Scoop a heaping tablespoon of dough and place 2″ apart. Gently press down the tops of the balls a little. Bake at 350 F for 8-10 minutes.
Step 6: (Photo 6 above) Mix the peanut butter and butter. Mix in the vanilla, salt, powdered sugar and heavy cream and beat until combined. Pipe or spread frosting on the bottom of one cookie. Top with another to form cookie sandwiches.
Expert Tips
- The dough will be on the soft side. I recommend chilling the dough.
- Make the buttercream while the cookies are chilling. You could also make the buttercream while the cookies are cooling.
- Use a table knife, an offset spatula, or even the back of a spoon to spread the frosting on the cookies.
Peanut butter cookie dough is dense. Pressing the dough lightly helps the cookies bake more evenly.
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 Chip Cookies
- 1/2 cup unsalted butter room temperature
- 1/2 cup creamy peanut butter
- 1 1/4 teaspoon vanilla
- 1 large egg room temperature
- 1 1/4 cups old fashioned oats
- 1/2 cup flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup dark brown sugar packed
- 1/4 cup plus 1 tablespoon granulated sugar
- ¾ cups chocolate chips milk or dark or a combination of the two
- ½ cup peanut butter chips
Peanut Butter Buttercream Frosting
- 1/2 cup unsalted butter room temperature
- 1/2 cup creamy peanut butter
- 1/2 teaspoon vanilla extract
- 1 cup plus 2 tablespoons powdered sugar sifted
- 1 tablespoon heavy cream
- pinch of salt
Instructions
Peanut Butter Chocolate Chip Cookies
- Preheat oven to 350 F. Line two baking sheets with parchment paper. In a medium sized bowl, whisk to combine the flour, oats, baking powder, baking soda, cinnamon, and salt.
- In the bowl of a hand held or stand mixer, cream the butter and peanut butter until combined. Scrape down the sides of the bowl then add the sugars and beat until until light and fluffy. Add the vanilla followed by the egg and beat until combined. Scrape down the sides of the bowl. With the mixer on low, gradually mix in the dry ingredients. Use a spatula to stir in the chocolate chips until they are incorporated into the dough. Cover with plastic wrap and chill for about 1 hour.
- Use a cookie scoop to form balls a little larger than 1 tablespoon. Place balls on the baking sheet about 2 inches apart. Lightly push down on the tops of the cookies with the palm of your hand. Bake for 8-10 minutes, until edges are very light brown. Let cool on the baking sheet for about five minutes then transfer cookies to a rack to cool completely. Pipe or spread frosting on the bottom on half the cookies. Top with an unfrosted cookie.
Peanut Butter Buttercream Frosting
- Beat the peanut butter and room temperature butter on medium. Scrape down the sides and add the vanilla and salt.
- With the mixer on low speed, add the powdered sugar and beat for another minute. Add the heavy cream and beat until buttercream is combined and spreadable. Use as soon as possible.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.