Peanut Butter Sandwich Cookies
Peanut Butter Sandwich Cookies are chewy peanut butter chocolate oatmeal cookies filled with creamy peanut butter frosting. Perfect easy recipe for peanut butter fans!
Servings: 16 cookie sandwiches
Calories: 291kcal
Ingredients
Peanut Butter Chocolate Cookies
- ½ cup unsalted butter room temperature
- ½ cup creamy peanut butter
- 1½ teaspoons vanilla extract
- 1 large egg room temperature
- 1 cup old-fashioned (rolled) oats not instant oats
- ¾ cup all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup brown sugar light or dark, packed
- 2 tablespoons granulated sugar
- ¾ cup 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 unsalted butter room temperature
- ½ cup creamy peanut butter
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- ½ cup powdered sugar sifted
- 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
Peanut butter: I suggest baking with creamy peanut such as Jif or Skippy. I wouldn’t recommend baking these with natural peanut butter.
Cooling cookies: Leave cookies on the baking sheet for 5-10 minutes before carefully transferring them to a rack. Allow cookies to cool completely before assembling.
Frosting: If you find the frosting on the soft side, set the bowl in the fridge for a few minutes to firm up.
Chocolate: I recommend 70% dark chocolate such as Lindt. For best results, use a serrated knife to chop it. You can also swap in dark or semisweet chocolate chips.
Oats: Use old-fashioned rolled oats. Do not substitute instant oats — they make the cookies too soft and fragile to hold frosting.
Espresso powder (optional but recommended): Espresso powder is optional, but recommended. Use anywhere from 1/2 teaspoon to 1 teaspoon, to taste. This amount will give the cookies more depth of flavor and balances out the sweetness.
Flaky sea salt (optional): Sprinkle a little flaky sea salt over the cookies before baking.
Storage: Store cookie sandwiches in an airtight container in the refrigerator for up to 5 days.
Nutrition
Serving: 1cookie sandwich | Calories: 291kcal | Carbohydrates: 24g | Protein: 5g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 42mg | Sodium: 209mg | Potassium: 135mg | Fiber: 1g | Sugar: 14g | Vitamin A: 372IU | Vitamin C: 0.003mg | Calcium: 27mg | Iron: 1mg
