Peanut Butter Cheesecake Sandwich Cookies

Imagine golden, crisscross-topped peanut butter cookies with crackly edges giving way to soft, warm centers, their aroma nutty and cozy like a blanket on a chilly evening.

Picture a creamy cheesecake filling—silky, lightly tangy, and flecked with peanut butter—peeking out as you gently press two cookies together, the edges rolling through a tumble of mini chocolate chips.

These sandwich cookies are comfort in handheld form: nostalgic, a little indulgent, and exactly right for busy weeknights, Sunday suppers, bake sales, or that “bring something sweet” text five minutes before you leave.

When my calendar was packed and my son’s class needed treats, this recipe saved the day—quick to mix, easy to assemble, and impressive enough to feel special without fuss.

You’ll get soft cookies, a plush cheesecake layer, and a chill-set finish that travels well and stays tender for days.

Ready? Let’s cook!

Why You’ll Love It

• Delivers bold peanut butter and tangy cheesecake flavor
• Achieves soft, chewy cookies with creamy filling
• Uses simple pantry staples and basic equipment
• Assembles quickly; bakes in under 15 minutes
• Freezes beautifully for make-ahead treats

Ingredients

• 1/2 cup unsalted butter softened — bring to room temp for easy creaming
• 1/2 cup creamy peanut butter smooth — no-stir style blends best
• 1/2 cup granulated sugar — standard white cane sugar
• 1/2 cup light brown sugar packed — adds moisture and chew
• 1 large egg room temperature — guarantees better emulsion
• 1 teaspoon vanilla extract — pure vanilla for best flavor
• 1 1/4 cups all-purpose flour — spoon and level for accuracy
• 1/2 teaspoon baking soda — fresh for proper lift
• 1/4 teaspoon baking powder — supports gentle rise
• 1/4 teaspoon fine salt — balances sweetness
• 8 ounces cream cheese softened — full-fat for stability
• 1/4 cup powdered sugar sifted — prevents lumps in filling
• 2 tablespoons creamy peanut butter — smooth, no-stir for filling
• 1/2 teaspoon vanilla extract — rounds out the cheesecake flavor
• 1/8 teaspoon fine salt — sharpens the filling’s taste
• 1/2 cup mini chocolate chips optional — for rolling edges, adds crunch

Step-by-Step Method

Preheat & Prep

Preheat oven to 350°F. Line two baking sheets with silicone mats or parchment. Gather equipment and ingredients. Soften butter and cream cheese to room temperature. Set a wire rack nearby for cooling. Prepare a cookie scoop for uniform portions. If using mini chocolate chips for edges, pour them into a shallow dish and set aside for finishing.

Cream the Fats & Sugars

Beat softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. Use a hand or stand mixer on medium speed for 2 to 3 minutes. Scrape the bowl as needed.

Aim for a creamy, pale mixture with no visible sugar grains. Proper aeration helps cookies bake tender and hold their shape.

Add Egg & Vanilla

Beat in the egg and vanilla extract until fully combined. Mix on medium speed just until smooth and glossy. Scrape down the bowl to make certain even incorporation. Avoid overmixing.

The batter should look cohesive and slightly thicker. This step builds structure and moisture, supporting soft, chewy cookies.

Whisk Dry Ingredients

In a separate bowl, whisk flour, baking soda, baking powder, and fine salt. Break up any flour clumps for even mixing.

Keep the dry mixture uniform to prevent pockets of leavening. Proper distribution guarantees consistent rise. This also helps avoid overworking the dough once combined with the wet ingredients.

Combine to Form Dough

Add the dry ingredients to the wet mixture. Mix on low just until a soft dough forms. Stop as soon as no streaks of flour remain.

Overmixing can toughen cookies. The dough should be soft and scoopable, not sticky. If needed, scrape and fold with a spatula to finish combining without excess stirring.

Portion & Flatten

Scoop 1.5-tablespoon portions of dough. Roll into smooth balls for even baking. Place 2 inches apart on prepared sheets.

Lightly flatten each to about 1/2 inch thick using your palm or the bottom of a glass. Aim for uniform thickness to match sandwich halves later. Work quickly to keep dough cool.

Bake & Cool

Bake 10 to 12 minutes until edges set and centers look slightly soft. Don’t overbake for best sandwich texture.

Let cookies cool on the sheet for 5 minutes to finish setting. Transfer to a wire rack to cool completely. Make certain they’re fully cool before filling to prevent melting the cheesecake layer.

Beat the Filling

Beat softened cream cheese until smooth and creamy. Add powdered sugar, peanut butter, vanilla, and salt. Mix until fluffy and uniform.

If the filling seems loose, chill for 10 minutes to firm. Taste and adjust salt if needed. Transfer to a piping bag or keep ready to spread with a spatula.

Assemble the Sandwiches

Pair similar-sized cookies. Pipe or spread about 1 tablespoon of cheesecake filling on the bottom of one cookie. Top with the second cookie and gently press until filling reaches the edges.

Roll edges in mini chocolate chips if using. Arrange assembled cookies on a tray for chilling.

Chill to Set & Serve

Refrigerate assembled cookies for 20 to 30 minutes to set the filling. This firms the sandwiches for clean bites and tidy edges.

Serve slightly chilled or at cool room temperature. Store covered in the refrigerator up to 4 days. Freeze up to 1 month and thaw in the fridge before serving.

Ingredient Swaps

• Dairy-free: use vegan butter, dairy-free cream cheese, and dairy-free chocolate chips.
• Gluten-free: swap all-purpose flour for a 1:1 gluten-free baking blend.
• Nut-free (peanut-free): replace peanut butter with sunflower seed butter or tahini; omit peanut flour swap.
• Lower sugar/budget: use store-brand sugars and cream cheese; reduce filling sugar slightly (to taste).
• No egg: substitute 1 tablespoon ground flax + 3 tablespoons water (rest 5 minutes) for the egg.
• No chocolate chips regionally: roll edges in crushed roasted peanuts, toasted oats, or coconut.

You Must Know

Doneness • If cookie edges look set but centers still appear slightly glossy and puffy, remove them; they’ll settle to soft-chewy as they cool (carryover sets in 8–10 minutes on the sheet).

Troubleshoot • When dough spreads too much into thin discs, chill portioned dough 20–30 minutes and make sure butter/peanut butter are just pliable, not shiny-soft; aim for dough that holds a thumbprint without sticking.

Flavor Boost • For deeper roast notes, stir in 1/4 teaspoon espresso powder or swap 2 tablespoons of sugar for dark brown sugar; you’ll get a toastier peanut profile without extra sweetness perception.

Scale • For minis, scoop 2 teaspoons dough, press to 3/8 inch, bake 8–9 minutes; use 2 teaspoons filling per sandwich. For jumbo, 2 tablespoons dough, press to 5/8 inch, bake 12–13 minutes; 2 tablespoons filling.

Make-Ahead • To streamline, keep filled sandwiches chilled 20–30 minutes to set, then store airtight at 36–40°F up to 4 days; for longer, freeze single-layer 1 month and thaw in the fridge 4–6 hours to maintain texture.

Serving Tips

• Serve slightly chilled; the cheesecake filling tastes silkier and holds shape.
• Pair with cold milk, hot coffee, or a chocolate stout for contrast.
• Drizzle with warmed chocolate or caramel and sprinkle flaky salt before serving.
• Plate with sliced bananas or strawberries for a PB&J-inspired touch.
• Offer mini versions on a tiered stand for parties and portion control.

Storage & Make-Ahead

Refrigerate assembled sandwich cookies in an airtight container for up to 4 days.

The cheesecake filling stays firm and the cookies remain soft.

For make-ahead, bake cookies and prepare filling separately, refrigerating both up to 3 days.

Assemble before serving.

Cookies freeze well for 1 month.

Thaw in the fridge.

Reheating

Reheat gently: microwave 5–10 seconds per cookie until just softened.

Or warm in a 275°F oven 3–5 minutes.

For stovetop, briefly cover and warm on lowest heat in a dry skillet.

State Fair Bake-Sale Favorite

Nearly every bake sale has a runaway hit, and these Peanut Butter Cheesecake Sandwich Cookies claim that title fast. I watch them disappear faster than lemonade on a hot fair day.

The soft, slightly underbaked peanut butter cookies hug a creamy cheesecake filling, and that contrast seals the deal. I stack them neatly, roll a few in mini chips for sparkle, and label the price boldly—people don’t hesitate.

You want lines? Bake uniform sizes with a scoop, pair twins, and chill the sandwiches so they slice cleanly for samples. Offer two options: classic and chocolate-chip edged.

I box them in parchment-lined clamshells, four to a pack, and keep extras chilled. They travel well, look generous, and taste like nostalgia with a modern twist—pure sellout magic.

Final Thoughts

Ready to bake? Give these Peanut Butter Cheesecake Sandwich Cookies a try, and don’t be afraid to tweak—add mini chips, a drizzle of chocolate, or even a sprinkle of sea salt to make them your own.

Enjoy every creamy, peanutty bite!

Frequently Asked Questions

Can I Make These Cookies Without an Electric Mixer?

Yes, you can. I’d whisk the dry ingredients, then cream butter, sugars, and peanut butter vigorously with a spatula. Beat in egg and vanilla. For filling, soften cream cheese well and stir until smooth. It’ll take muscle, not mystery.

How Do I Prevent Cookies From Spreading Too Much?

Chill the dough 30–60 minutes, use cool baking sheets, and measure flour accurately. I cream butter/sugars until fluffy, avoid overmixing, and bake at 350°F. If it’s still spreading, add 1–2 tablespoons flour and flatten less.

Are There Nut-Free Alternatives to Peanut Butter?

Yes—use sunflower seed butter, tahini, or soy nut butter. I’d suggest sunflower for balance, tahini for toastiness, soy nut for mildness. I’d add a touch more vanilla and salt, then chill the filling briefly.

What’s the Best Way to Package for Shipping?

Chill, individually wrap, and sandwich each between parchment. I nestle pairs in cupcake liners, pack snugly in a rigid tin, cushion with bubble wrap, then place in a sturdy box. I ship priority with cold packs.

How Can I Scale the Recipe for a Crowd?

Scale by multiplying all ingredients: double for 32 sandwiches, triple for 48. I mix in batches, bake on rotating sheets, chill filling longer, and weigh scoops for uniformity. Keep ratios exact; flavors stay balanced.