Peanut Butter Sandwich Cookies
A lusciously smooth peanut butter buttercream is sandwiched between two chewy peanut butter cookies, for a sweet treat! These Peanut Butter Sandwich cookies are one of my favorite cookies ever and are easy to make.
This peanut butter sandwich cookies recipe is BONKERS INSANELY GOOD.
I know, I need to find a better way of explaining how amazing these cookies are, but my brain is having a really hard time because it is overwhelmed by the urgency of conveying to you that you need to make these cookies. They’re too good.
These cookies were a long time in the making. Back in May when I first moved to NYC, I instagrammed this cookie photo from a trip to Thomas Keller’s famous Bouchon Bakery.
My husband and I saw that “Homemade Nutter Butter” cookie through the glass and immediately knew it’s what we wanted.
It was good, but honestly, I wanted to make it at home and do it my way. Dare I say my cookie is prettier than the one from Bouchon Bakery?
This dessert is a dream for peanut butter lovers, with each cookie having a simultaneously crispy and chewy texture. The recipe goes beyond the traditional peanut butter cookies that only have 3 ingredients, which would not be strong enough to hold the creamy filling.
Tips for Best Results
Do not overmix – Just as with virtually every other baking recipe involving flour, make sure not to overmix the cookie dough. It’s very easy to overdo it if you’re using an electric mixer. Stop mixing as soon as the flour streaks disappear.
Use great butter – WOW does butter vary in quality from brand to brand. Some don’t have any flavor, while others sing with that sweet cream dairy taste that everyone loves. My favorite brand is Kerrygold, and they are relatively easy to find. Plugra and Vermont Creamery also make great butter.
Do not use natural peanut butter – Natural peanut butter is wonderful for spreading onto toast, but it can make for inconsistent results in baking. While some commenters have said the natural stuff worked for them, I’ve only tested this with the typical jarred peanut butter on the shelf.
Step by Step Overview:
To start, first we need to make the peanut butter cookies.
It’s a very simple cookie dough that is made by:
1) creaming together crunchy peanut butter and butter in a large bowl using a hand mixer over medium high speed.
2) adding brown sugar, granulated white sugar, and vanilla extract.
3) then adding a large egg.
4) then adding the dry ingredients of all purpose flour, baking soda, baking powder, and salt, turning the mixer setting down to medium speed, so you can be careful not to overmix:
When the flour mixture is just incorporated, you’ll end up with a cookie dough that looks like this:
Use a cookie scoop to portion out mounds of cookie dough onto a sheet pan.
At 12 scoops per pan, you will need two cookie sheets for the entire recipe.
I recommend lining your baking sheet with a silicone mat, as I use here, or with parchment paper.
Give them a quick bake in a preheated oven set to 350 degrees F, until they are lightly golden brown on the edge, but still soft. Then they’re ready to cool.
I let them cool completely on the mat, but you may also transfer them to a wire rack once they’re set enough to move, to speed the process along.
For the peanut butter buttercream, cream together peanut butter and butter in a small bowl, then add confectioner’s sugar (aka powdered sugar):
I also add a touch of heavy whipping cream, which gives it a more airy, fluffy texture:
Whip the heavy cream in until the buttercream is super smooth:
Put the peanut butter buttercream into a piping bag, and pipe the filling onto half the cookies (make sure the cookies are completely cooled before doing this, otherwise the filling will melt):
Place the remaining half of the peanut butter cookies on top of the frosted ones, and press each second cookie gently with your fingertips:
Then, suck the remaining peanut butter buttercream from the piping bag. Just kidding. Although, my husband likes to pretend that’s a step in the recipe.
That right there is a perfect cookie, bursting with peanut butter flavor.
These Peanut Butter Cookies are another favorite recipe. Enjoy!
Recipe Tips and FAQ
Complete the recipe start to finish, thens tore in an airtight container and freeze for up to 2 months. To enjoy, thaw at room temperature for about 30 minutes.
I don’t recommend it, as the cookies will turn out with an inferior texture that’s more crumbly and dry. Use a super smooth processed “creamy version.” Brands like Skippy, Jif, etc. prepare their products like this. I personally use the organic Whole Foods Brand.
Make sure to store these in an airtight container, or they will dry out. Because of the ingredients used in the creamy peanut butter filling, I do not recommend keeping these at room temperature for more than one day. Store in the fridge or freezer.
Yes, use the paddle attachment for mixing.
Did you enjoy the recipe? Please leave a 5-star rating in the recipe card below and/or a review in the comments section further down the page.
Peanut Butter Sandwich Cookies
For the Peanut Butter Cookies:
- 1/2 cup unsalted butter softened
- 1/2 cup crunchy peanut butter
- 1/2 cup sugar
- 1/4 cup light brown sugar lightly packed
- 1/2 tsp vanilla extract
- 1 large egg
- 3/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp sea salt
For the Peanut Butter Buttercream:
- 1/2 cup butter softened
- 1/2 cup creamy peanut butter
- 1 cup confectioner’s sugar
- 1 tbsp heavy whipping cream
- Preheat the oven to 350 degrees F.
- For the peanut butter cookies, cream together the butter and peanut butter for 30 seconds on medium high speed with a hand mixer, until fluffy and light. Add the sugar and brown sugar, and cream for another 30 seconds, until combined. Add the vanilla extract and egg, and mix until combined.
- In a separate bowl, whisk to combine the flour, baking soda, baking powder, and salt, then add this mixture to the wet ingredients in the other bowl. Mix with medium speed until the flour just barely disappears (do not overmix, or the cookies will be tough).
- Take a medium cookie scoop and portion mounds of cookie dough onto a silicone mat or parchment paper lined baking sheet (12 scoops per sheet pan, with two sheet pans total), then bake for 13 minutes until the cookies are golden around the edges. Let the cookies cool completely.
- To make the buttercream filling, cream together the butter and peanut butter until fluffy. Add the confectioner’s sugar and mix with medium high speed for 30 seconds, until airy and light. Add the heavy whipping cream and whip for another 30 seconds.
- To assemble, place the buttercream filling into a piping bag, then pipe the filling onto half of the cookies. Top the piped cookies off with a plain cookie, then press gently with your fingertips to make a sandwich. Serve and enjoy!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
22 Comments on “Peanut Butter Sandwich Cookies”
Followed the recipe exactly and they turned out amazing! They’re really good as plain cookies too, no frosting necessary. These might be my new favorite cookie
Perfect recipe, all gobbled up with lightening speed!
I’m in a friendly neighborhood cookie contest this weekend. It’s on Sunday. So I need to make them on Saturday. What’s the best way to store them? Fridge or countertop in Tupperware? And I’ll need to double the recipe because I need 2 dozen. Maybe this isn’t the best cookie for the contest? What do you suggest?
Did you use natural peanut butter (gotta stir before using, ingredients only peanuts, salt) or a more processed no-stir version (Skippy, Jif, etc, with ingredients like palm oil, sugar, emulsifiers, etc?)
Hi Emily, here I used the no-stir. I use a Skippy that is emulsified with a little oil and sugar. I avoid the ones with hydrogenated oil and trans fat. There’s a good shot the natural peanut butter would work too, I just haven’t tried it.
Just made these! They taste like nutter-butters in the form of a cookie:) Yum!
YAY!!! Glad you liked them, Reece.
I have made many recipes that I found online and have never left any comments. Well this is my first! I made these cookies today and they are amazingly delicious! Thank you so much for sharing this recipe!
That’s so wonderful Tammy!!!
Do you let them cool on the cookie sheet or do you transfer them to a cooling rack?
These look phenomenal, but I have a quick question to which I think I know the answer. My kids can’t have crunchy peanut butter yet, they’re only 2, do you think I’d need to change quantities at all if I use smooth, not crunchy PB in the cookies? I know the consistency will change a bit, but their molars aren’t in yet so peanuts are a no go.
I was wondering what size of scoops you use for cookies and cupcakes.
Hi Tori, it really varies from recipe to recipe, but I have all the ones from OXO, small medium and large.
I made these last night and brought them to work where they were a big hit! I doubled it and it worked out to 25 cookies. They’re a nice size cookie, very sweet but good. Thanks for sharing.
You are over the Big One so the one on Monday will be a piece of cake. We will be thinking of you and praying for you again. And remember: pain meds are a good thing. They help you to relax and heal faster.
These look amazing. Love peanut butter cookies 🙂 What temperature did you bake them in?
Thank you! And it’s a 350 oven, thanks for catching that!!!
No, actually I just got out of the hospital myself. I had successful elbow
surgery 3 weeks ago but was sent to the hospital with a blood clot in each
lung as a result of it. So now I’m on blood thinners for the next 6 months
to try to get the blood clots cleared up. It’s always something!
Because of the elbow surgery I’m not suppose to lift anything heavier than
a cup of coffee with that arm so I can’t really do any baking. Aren’t you
glad you asked!! LOL! Glad you are better; you really scared us! Be well.
Oh noooooo! Wow. I hope you heal soon. I have another surgery on Monday, unfortunately. I’m scared, but hope everything goes well. I bet your other arm is getting really strong. I remember when I couldn’t lift anything after my spine surgery, my toes got pretty dexterous haha.
I need these ASAP!
These would be so good out of the freezer on a hot day!
How’s the back doing?
Oh yes, I actually made another batch today after posting because it gave me cravings, hahaha. My back is doing well, thanks so much for asking! I’m still technically in recovery for another 6 months, but I just finished physical therapy and am now working with a personal trainer, who is helping me continue my strength training. I really appreciate your well wishes and for caring to ask. How are you doing? Cooking anything fun lately?