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+ servings

Peanut Butter Sandwich Cookies

These Peanut Butter Sandwich Cookies are amazingly sweet and delicate and a must-make for any peanut butter lover!
Dough Chill Time30 mins
Course: Dessert
Cuisine: American
Keyword: Filled Cookies, Peanut Butter Cookies, Sandwich Cookies
Servings: 1 dozen cookies

Ingredients

  • 1/2 cup (1 stick), plus 4 Tbsp unsalted butter, room temperature
  • 1 cup old-fashioned oats
  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/3 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup peanut butter
  • 1 batch peanut butter filling (recipe below)

Peanut Butter Filling

  • 4 Tbsp unsalted butter, room temperature
  • 3/4 cup creamy peanut buter
  • 1/4 cup confectioners' sugar
  • 1/2 tsp salt

Instructions

  • In a small saucepan over medium heat, melt 4 Tbsp butter. Once melted, add oats and stir for about 5-7 minutes, until browned and toasted. Pour oats onto a baking sheet lined with parchment paper.
  • In a medium bowl, whisk together flour, baking soda, and salt.
  • In the bowl of a stand mixer or in a large bowl with a hand mixer, beat together 1 stick butter, brown sugar, and granulated sugar until fluffy, about 2-3 minutes. Add peanut butter and continue mixing until well-combined.
  • Add the flour mixture to the bowl and mix until just combined, taking care not to over-mix. Gently fold in the oats.
  • Put the dough on a large sheet of parchment paper. Put another sheet of parchment paper over the top and roll the dough out with a rolling pin, until it’s about 1/4 inch thick and even. Place the dough onto the back of a cookie sheet and put in the fridge for 20-30 minutes.
  • Pre-heat oven to 350 degrees and line two baking sheets with parchment paper.
  • Place dough on the counter and take the top sheet of parchment paper off. Using a 2-inch round cookie cutter (or biscuit cutter), cut 24 cookies out of the dough.
  • Place cookies about 1 inch apart on prepared baking sheets. Bake for 9-11 minutes, rotating sheets halfway through, until cookies are just turning golden.
  • Let cookies cool in the pan for a couple minutes before moving to wire racks to cool completely.

Peanut Butter Filling

  • Place all the ingredients in the bowl of a stand mixer or in a large bowl with a hand mixer and beat until well combined.
  • Fill a pastry bag (or ziplock bag with the corner tip cut) with the peanut butter filling.
  • Flip half of the cookies over and pipe peanut butter filling onto all of the flipped over cookies. Sandwich the other cookies on top of the filled cookies.

Notes

  • Recipe adapted from Tom Colicchio's 'wichcraft (affiliate link)