Peanut Butter Sandwich Cookies - Mom On Timeout

These heavenly Peanut Butter Sandwich Cookies are soft and chewy with a creamy peanut butter filling in the middle. A double dose of peanut butter that peanut butter lovers will find totally irresistible. Perfect for any occasion!

Crazy for peanut butter? You’ll love these peanut butter desserts too: Peanut Butter Cheesecake, Peanut Butter Blossoms, and Peanut Butter Brownies.

Peanut Butter Stuffed Cookies

Remember those classic cookies we all loved as kids? Well, these peanut butter sandwich cookies are a delicious twist on that nostalgic treat. I’m taking it up a notch by sandwiching those cookies with a layer of creamy peanut butter filling. It’s an explosion of peanut butter flavor in the best way possible but you’re definitely gonna want a cold glass of milk on standby!

These cookies are the perfect balance of soft and chewy and are incredibly delicious on their own. But, when you pair those perfect peanut butter cookies with a rich, peanut butter filling – WOW! And the best part is that the recipe is surprisingly simple to make, requiring just a handful of pantry staples. So, why not swap those store-bought cookies for a batch of these homemade ones? I can guarantee they’ll be gone in a flash!

Why You’ll Love This Recipe

These peanut butter cookies stuffed with peanut butter are a must make for peanut butter lovers! Here’s why:

• Double the Peanut Butter: These cookies are a dream come true for peanut butter lovers. They feature not just one but two layers of delicious peanut butter flavor: the cookies and the filling!
• Easy to Make: You can whip up these cookies and filling in less than 30 minutes, perfect when you’ve got a craving!
• Perfect Texture: The cookies themselves are soft and chewy, while the peanut butter filling is smooth and creamy. With every bite, you’ll enjoy a satisfying texture that will leave you wanting more.

How to Make Peanut Butter Sandwich Cookies

Creating these peanut butter sandwich cookies is a breeze. Just whip up a batch of peanut butter cookie dough, bake them until golden brown, and let them cool before sandwiching them with sweet and creamy peanut butter filling. That’s it!

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Find the full, printable recipe in the recipe card at the end of this post.

Peanut Butter Cookies

Peanut Butter Filling for Cookies

If your cookies spread too much during the baking process, your butter probably got too soft. Simply allow the cookie dough to sit in the fridge for 15 minutes before baking, and you should be good to go.

Storage Information

While it’s unlikely that you’ll have leftovers (these peanut butter stuffed cookies disappear fast!), here is the information you’ll need to store any leftover cookies.

• Storage: Store leftover cookies in an airtight container at room temperature for up to 4 days. If the filling gets too soft, just pop in the fridge for 15 minutes to firm up. The cookies can be tightly wrapped and stored in the refrigerator for up to 1 week.
• Freezer: For longer storage, you can freeze the cookies. Place them in a single layer on a baking sheet to freeze them individually before transferring them to a freezer-safe bag or container. When ready to eat, allow them to thaw at room temperature.

Variations to Try

These peanut butter sandwich cookies are a delight as written but here are some delicious variations to try:

• For a chocolate twist, consider adding chocolate chips, white chocolate chips, or chopped up chocolate to the cookie dough. You could also drizzle the cookies with chocolate!
• For a salty twist, add chopped pretzels, potato chips, or even a sprinkle of sea salt to the top of the cookies.
• Swap out the filling for cookie butter or Nutella!
• Serve the cookies without the filling to cut down on prep time!

What kind of peanut butter should I use?

I like to use smooth peanut butter in the cookies, but crunchy peanut butter can be used if you want to add more texture to the cookies. However, I don’t recommend using crunchy peanut butter for the filling.

Do I have to make these cookies into sandwich cookies?

Nope! These cookies are delicious on their own and we frequently enjoy the cookies without the filling. Soft, chewy and so delicious!

What kind of peanut butter should I use?

I recommend using a classic, creamy peanut butter for this recipe – stay away from natural peanut butters or any peanut butters where the oil visibly separates from the peanut butter.

Can I double the recipe?

If you’re looking to serve these cookies up to a crowd or maybe contributing to a bake sale, you’ll definitely want to consider doubling the recipe. It’s easy to double and works perfectly.

Trish’s Tips

• This is an optional step, but chilling the dough for at least 30 minutes helps prevent the cookies from spreading too much. You will likely end up with thicker cookies so keep that in mind.
• Take the cookies out of the oven when the edges are golden brown, and the centers are just set. Leave them on the baking sheet before removing them to a cooling rack, this will allow them to finish the cooking process and firm up more.
• Don’t use natural peanut butter in this recipe – they can be too oily and cause texture issues.
• Use room temperature butter for better-textured dough and smoother filling.
• Make sure the cookies are completely cool before adding the filling, otherwise the filling will melt and make the cookies soggy.

More Delicious Cookie Recipes

Peanut Butter Sandwich Cookies

These heavenly Peanut Butter Sandwich Cookies are made with soft and chewy peanut butter cookies sandwiched together with a smooth and creamy peanut butter filling in the middle. A must make for peanut butter lovers!

Ingredients

Peanut Butter Cookies

• 1 cup unsalted butter
• 1 cup light brown sugar
• ½ 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
• ½ teaspoon fine sea salt

Peanut Butter Filling

• 3 cups powdered sugar
• ½ cup creamy peanut butter
• ¼ teaspoon fine sea salt
• ¼ cup whole milk

Instructions

Peanut Butter Cookies

• Preheat the oven to 350°F. Line a large baking sheet with parchment paper and set aside.

• In a large bowl or the bowl of a stand mixer, add butter, brown sugar and granulated sugar and cream together until smooth, 2 to 3 minutes.

  1 cup unsalted butter, 1 cup light brown sugar, ½ cup granulated sugar

• Beat in the eggs until they are fully incorporated. The mixture should be smooth.

  2 large eggs

• Add the peanut butter and mix until combined.

  1 cup creamy peanut butter

• Combine flour, baking soda and salt in a small bowl. Whisk to combine and then stir into cookie dough just until no streaks remain.

  3 cups all purpose flour, 1 teaspoon baking soda, ½ teaspoon fine sea salt

• Scoop the cookie dough and form into balls roughly 1 ½ inches in diameter. Place on the prepare baking sheet and bake them eight at a time for 10 to 12 minutes.

• Remove the cookies from the oven and let sit on the baking sheet for 5 minutes before transferring to a cooling rack. Allow the cookies to cool completely while you prepare the peanut butter filling.

Peanut Butter Filling

• Combine the powdered sugar, peanut butter, salt and milk in a medium bowl and mix together until smooth and creamy.

  3 cups powdered sugar, ½ cup creamy peanut butter, ¼ teaspoon fine sea salt, ¼ cup whole milk

• Pipe or spoon the filling onto the bottom of half the cookies and top with the remaining cookies.

• Serve and enjoy!

Notes

Nutrition

Calories: 675kcal | Carbohydrates: 88g | Protein: 12g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 397mg | Potassium: 264mg | Fiber: 2g | Sugar: 59g | Vitamin A: 526IU | Calcium: 52mg | Iron: 2mg

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