Go Back
–+ servings
peanut butter sandwich cookies

Peanut Butter Sandwich Cookies

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 24 sandwich cookies

Equipment

  • 2 Baking sheet
  • 1 stand mixer or hand mixer
  • 2 Mixing bowl
  • 1 Rubber spatula
  • 1 Whisk
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Cookie scoop 1 tablespoon
  • 1 wire cooling rack
  • 1 Parchment paper roll

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup creamy peanut butter smooth
  • 1 cup granulated sugar
  • 1 cup light brown sugar packed
  • 2 large eggs room temperature
  • 2 teaspoon vanilla extract
  • 2 1/2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1/2 cup granulated sugar for rolling, optional
  • 1/2 cup creamy peanut butter for filling
  • 4 ounce cream cheese softened
  • 2 tablespoon unsalted butter softened
  • 1 1/4 cup powdered sugar sifted
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon fine salt
  • 1–2 tablespoon milk as needed

Instructions
 

  • Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  • Whisk flour, baking soda, baking powder, and salt in a bowl and set aside.
  • Beat butter, peanut butter, granulated sugar, and brown sugar until light and fluffy, 2–3 minutes.
  • Add eggs and vanilla to the creamed mixture and beat until combined.
  • Mix in the dry ingredients on low just until no dry spots remain.
  • Scoop 1-tablespoon portions, roll into balls, and optionally roll in granulated sugar.
  • Place dough balls 2 inches apart on prepared sheets and gently flatten with a fork in a crisscross pattern.
  • Bake 8–10 minutes until edges are set and centers look slightly puffy.
  • Cool on the sheet 5 minutes, then transfer cookies to a wire rack to cool completely.
  • For the filling, beat peanut butter, cream cheese, butter, powdered sugar, vanilla, and salt until smooth, adding milk 1 teaspoon at a time to reach a spreadable consistency.
  • Pair similar-sized cookies and pipe or spread 1–2 teaspoons of filling on the flat side of one cookie.
  • Top with the second cookie, press gently to sandwich, and let set 15 minutes before serving.

Notes

Chill the dough 20–30 minutes if it feels too soft to roll or if your kitchen is warm, which helps cookies hold their shape. Pull the cookies when the centers still look slightly underdone; they firm up as they cool for a softer bite that sandwiches well. For crisper sandwiches, bake an extra minute and avoid milk in the filling. Smooth peanut butter works best; if using natural peanut butter, ensure it’s well-stirred and add an extra tablespoon of flour if the dough seems greasy. Flavor twists include adding 1/2 teaspoon cinnamon to the dough, swapping in chocolate peanut butter for the filling, or rolling the dough in turbinado sugar for crunch. Store assembled cookies in an airtight container at room temperature for up to 3 days, or refrigerate for a firmer filling; freeze unfilled cookies up to 2 months.
Tried this recipe?Let us know how it was!