Peanut Butter Sandwich Cookies Recipe

If there was ever a treat that married nostalgic flavor with a swoon-worthy texture, it’s these Peanut Butter Sandwich Cookies. Imagine two perfectly soft peanut butter cookies, each with a tender crumb, hugging a luscious, creamy peanut butter filling. This is pure peanut butter bliss, from the very first bite to the last crumb. With a balance of salty and sweet, and just enough chew to keep you coming back, these cookies are destined to be your new favorite for everything from lunchbox surprises to after-dinner indulgence.

this Recipe

Ingredients You’ll Need

The simple magic of Peanut Butter Sandwich Cookies lies in just a handful of classic ingredients. Each component plays a starring role in building flavor, providing softness, and creating that irresistible peanut butteriness we all crave.

• Creamy peanut butter: The heart and soul of these cookies, contributing that rich, nutty depth and soft texture.
• Unsalted butter, softened: Adds creaminess and structure, ensuring the cookies melt in your mouth and the filling is smooth.
• Brown sugar: Gives the cookies a deep, caramel-like sweetness while keeping them tender and chewy.
• Granulated sugar: Lends classic sweetness and helps the cookie edges crisp up just a touch.
• Large egg: Binds everything together and adds richness to the dough.
• Vanilla extract: Just a splash for warmth and roundness in every bite.
• All-purpose flour: The backbone of the cookies, keeping them soft but substantial.
• Baking soda: Lifts the dough for a tender, puffy cookie.
• Salt: A must for balance and to amplify the peanut butter flavor.
• Powdered sugar: Makes the filling ultra-smooth and melt-in-your-mouth creamy.
• Milk: Adjusts the filling to just the right spreadable consistency—start with a little, add as needed!

How to Make Peanut Butter Sandwich Cookies

Step 1: Prepare the Dough

Start by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper (your cookies will thank you when they slip right off!). In a large mixing bowl, cream together the peanut butter, softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This means seriously blending so everything is smooth and well-incorporated—you want that glorious base for your Peanut Butter Sandwich Cookies to be as creamy as possible!

Step 2: Mix in Wet Ingredients

Add the egg and a spoonful of vanilla extract to your creamy mixture, beating until everything is well combined. At this point, the dough should look glossy and unified, with a dreamy, peanutty aroma wafting upwards. This step ensures your cookies bake up tender and rich!

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add this flour mixture to your wet ingredients, mixing just until a soft, slightly sticky dough forms. Be careful not to overmix—just enough to bring the dough together. The result is a dough that’s robust enough to hold its shape but soft enough to yield a chewy, tender cookie.

Step 4: Shape and Bake

Roll the dough into 1-inch balls and place them about 2 inches apart on your prepared baking sheets. For a classic peanut butter cookie look (and the perfect sandwich surface), gently flatten each dough ball with a fork. Bake for 8–10 minutes, watching for lightly golden edges. The centers might look a tad soft, which is exactly what you want for that signature soft bite. Allow cookies to cool on the pan for 5 minutes, then transfer to a wire rack to cool completely—resist the urge to sneak one too soon!

Step 5: Make the Filling

While your cookies cool, beat together the creamy peanut butter and softened unsalted butter until smooth and blended. Gradually add the powdered sugar, whipping until the mixture is light and fluffy. Drizzle in milk, just a little at a time, until you reach a dreamy, spreadable consistency—thick enough to stay put, but smooth enough to easily spread or pipe onto your cookies.

Step 6: Assemble the Sandwiches

Once the cookies are cool, spread or pipe a generous dollop of the peanut butter filling onto the flat side of one cookie. Top with a second cookie, gently pressing to spread the filling right to the edges. Repeat until all your cookies are matched up into delightfully plump Peanut Butter Sandwich Cookies. They’re ready to eat right away, though a short chill in the fridge will help the filling set even more firmly if you like them a little firmer.

How to Serve Peanut Butter Sandwich Cookies

Garnishes

Amp up the fun with a sprinkle of flaky sea salt or a light dusting of powdered sugar just before serving—either one adds lovely contrast and a touch of grown-up flair. Or, if you’re feeling fancy, drizzle a bit of melted chocolate over the tops for extra decadence!

Side Dishes

Peanut Butter Sandwich Cookies are definitely the star on any cookie plate, but they shine even brighter alongside a cold glass of milk or with a scoop of vanilla or chocolate ice cream. For a party platter, add fresh fruit or a few squares of dark chocolate to balance the sweet and nutty richness.

Creative Ways to Present

Turn your cookies into a show-stopping dessert by sandwiching a scoop of ice cream inside for a homemade ice cream sandwich twist. Or, pack them up prettily in cellophane bags tied with ribbon for thoughtful edible gifts—these Peanut Butter Sandwich Cookies travel like a dream!

Make Ahead and Storage

Storing Leftovers

Store your Peanut Butter Sandwich Cookies in an airtight container at room temperature. They’ll stay soft and irresistibly delicious for up to 4 days—plenty of time to enjoy with coffee breaks or for tucking into lunches. If you want to keep them for longer, see the freezing tips below!

Freezing

Both the baked cookies and filled sandwiches freeze well! Place the cookies (with or without filling) in a single layer on a baking sheet and freeze until solid, then transfer to a zip-top bag or airtight container. They’ll keep beautifully for up to 2 months. For ultimate convenience, freeze the cookies and the filling separately and assemble fresh cookies as needed.

Reheating

If you like your Peanut Butter Sandwich Cookies slightly warm, gently microwave for about 10 seconds before serving (be mindful not to overheat, as the filling can melt quickly). Frozen cookies are best enjoyed after thawing at room temperature for 30 to 60 minutes—they’ll taste just as moist and delicious as when first made!

FAQs

Can I use crunchy peanut butter instead of creamy?

You absolutely can! Crunchy peanut butter will add a satisfying texture and little pops of peanut pieces to both the cookies and the filling. Just keep in mind that your filling won’t be as perfectly smooth, but the flavor will still be fabulous.

Can these cookies be made gluten-free?

Definitely—just swap the all-purpose flour for your favorite 1:1 gluten-free baking flour blend. The cookies may turn out a bit more delicate, so handle with care when assembling your Peanut Butter Sandwich Cookies.

What’s the best way to make the filling extra creamy?

For the creamiest filling, let both your peanut butter and butter come fully to room temperature before beating. Sift your powdered sugar before mixing to keep everything lump-free, and add the milk slowly for perfect consistency.

Can I prepare the dough in advance?

Yes! Make your cookie dough up to 2 days ahead and store it tightly wrapped in the fridge. When you’re ready to bake, let the dough sit at room temperature for 10-15 minutes so it’s easy to scoop and shape.

Why did my cookies turn out too dry?

Overbaking is usually the culprit—take the cookies out when the edges are just golden and the centers still appear soft. Also, carefully measure your flour, as too much can absorb moisture and dry out the dough.

Final Thoughts

There’s just something about Peanut Butter Sandwich Cookies that brings immediate joy—one bite and you’re hooked on their soft texture and creamy filling. Whether you’re new to baking or a seasoned pro, give these a try and you’ll soon find them making repeat appearances in your kitchen. Get your glass of milk ready and dive in!

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