Peanut Butter Sandwich Cookies
These peanut butter sandwich cookies are soft peanut butter chocolate chip cookies filled with creamy peanut butter buttercream. It's a super easy and delicious recipe!
Servings: 30 Cookies
Calories: 204kcal
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
Storage: Store cookies in an airtight container at room temperature for up to 5 days. Once frosted, store cookie sandwiches in an airtight container in the refrigerator for up to 3 days.
Nutrition
Serving: 1cookie sandwich | Calories: 204kcal | Carbohydrates: 20g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 102mg | Potassium: 94mg | Fiber: 1g | Sugar: 14g | Vitamin A: 204IU | Vitamin C: 0.004mg | Calcium: 20mg | Iron: 0.5mg