Peanut Butter Sandwich Cookies

Total Time:
1 hr 25 min
35 min
30 min
20 min

20 to 24 sandwich cookies

  • 1 stick butter, softened
  • 1/2 cup creamy peanut butter
  • 1/2 cup sugar
  • 1/4 cup light brown sugar, lightly packed
  • 1/2 teaspoon pure vanilla extract
  • 1 egg
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 cup quick oats
  • Peanut Butter Molasses Buttercream, recipe follows

Preheat oven to 350 degrees F.

Cream the butter and peanut butter together in a large mixer on high. Add the sugar, brown sugar and vanilla and continue to beat until the mixture is fluffy. Add the egg and beat until combined. Mix the flour, baking soda, baking powder, and oats together in a separate bowl and add to the butter mixture. Mix until well combined.

Place the batter onto a sheet pan by the tablespoonful, leaving about 2 inches between each cookie. Bake in the top half of the oven until the cookies are golden, about 10 minutes. Remove and let cool.

When the cookies are completely cool, put a teaspoonful of the butter cream or simply just some peanut butter and strawberry jelly, or chocolate-hazelnut spread into the center of half of the cookies. Top with the remaining cookies, pressing down until the filling squeezes out a bit. Refrigerate until ready to serve.

Peanut Butter Molasses Buttercream:

1 stick butter, at room temperature

1/2 cup peanut butter

3/4 cup powdered sugar

2 tablespoons molasses

1 tablespoon heavy cream

Pinch salt

Cream the butter and peanut butter together using an electric mixer. Add the sugar and molasses and beat until thick and creamy, about 2 minutes. Add the heavy cream and salt and beat one additional minute. Spread on the cookies immediately.

Yield: about 2 cups

Peanut Butter and Strawberry Jam Filling:

3/4 cup creamy peanut butter

3/4 cup strawberry jam

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    58 Reviews
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    These were the most bland tasting cookies I have had in a long time. I have no idea why anyone here rated these high. They were soft, and actually if I cooked them slightly longer than in the recipe the texture was better. Still bland though, and I will not make this again. Sorry. 
    These cookies are great, crunchy on the outside and a chewy sweet center. I substitute old fashioned oats for quick oats. Seems to have a nuttier taste. The only issue is that the ratio of filling to cookies is off. I make a double batch of cookies and a single batch of filling, this works perfect.
    Agreed with everyone else that the actual cookie great regardless of the filling. I also agree with Kelly's comment that the molasses was all she could taste in the filling. I thought it was overwhelming, and on my next attempt with these cookies am going to cut WAY back on it.
    Don't get me wrong, the cookies were great-not too sweet or peanut buttery, the dough starts out dry, so be careful not to over bake. But the frosting is amazing and really makes the cookie.
    I loved the fluffy/ crunchy/ delicious cookies. I made them bite sized and filled with buttercream and jam since I was out of powedered sugar and molasses. They are awesome. I ran out of vanilla so I put butterscotch schnapps in them and were still awesome. They were really easy. I'm 11 and although I am a really advanced chef for my age, it was still nice to have a quick and delicious go-to recipe. TOTALLY a SWEET recipe (nobody had to know how easy they were) ;-)
    These are so delicious and easy to make. I used nutella, and it is a sugar overload, but sooooo yummy! I flattened them out a bit on the baking sheet to make them easier to smoosh together as a sandwich. As others have said, though, even by themselves these pb cookies are fantastic. The oats definitely add some goodness that the usual pb cookie lacks. I'm making these for a bake sale fundraiser, but I will be sure to make more for my family soon. Kudos gentlemen!
    Delicious! I gave this recipe four stars (instead of 5) simply because I did not like the Pb icing. The molasses was all I could taste, and was unaware of my dislike for that taste until now! But the cookies without the icing were great!
    I have been going through a home made chocolate chip cookie phase, so last night when I wanted to bake again, my frend was like, will you try to make something else!

    I had everything on hand which was super convenient. These were really easy to make, quick, and the oats give them a chewy, hearty texture. I didn't make the filling or try to sandwich them, they were good as a single cookie. I made them last night and they're almost gone today.

    Will def add this recipe to my regimen and try them again!
    These are so good! Good as a single cookie, but as a sandwich cookie, they are the best! My husband kept the leftover frosting to eat on Ritz crackers for a snack. I even used extra crunchy peanut butter and still turned out wonderful.

    Next time I need to get out of the doghouse, I am gonna whip out these cookies!! The look on his face as he was eating them was priceless! Thank you Dan and Steve!!
    Made these as just straight up peanut butter cookies bcz Im not a fan of sandwich cookies and they were awesome! Soft but not crumbly with just the right amount of peanut butter flavor. Super easy to make too, i managed to throw them together at 5am before a long run. :)
    This is a must-have for the peanut butter fan! I wound up making three batches in three days because my family (oldest son in particular) couldn't get enough of them! I sent my husband out for more peanut butter and eggs -- he came back with "natural" creamy peanut butter, which turned out to be a fortunate thing. While the "regular" peanut butter did the trick just fine for my first batch, I found the texture of the cookie that had the natural peanut butter to be more moist and chewy. My first batch of cookies came out much too big so when I sandwiched them, they were ridiculously huge! Now I use a tablespoon measuring spoon and the cookies are still a little on the big side. I wind up with more filling than cookies (almost a 2:1 ratio), but that's OK because the filling tastes great just scooping up with a spoon (yum). The last batch of cookies I wound up making in advance and then baking off the following day. Though not really planned, I think the dough benefited from being chilled before baking. Definitely an easy recipe that I'll be making regularly from now on.
    I just ate one plain and it was delicious. My husband loved them also. They come out soft so if you want a little crispiness, give them a minute or two longer. I think next time I will spread them with Nutella and make them into sandwiches as suggested. This is a keeper. Thank you!
    I knew going into this recipe that using TJ's natural Peanut Butter I might have problems, but in an effort to save $ I used what I had instead of buying the sugary/processed stuff. The cookies still came out yummy (so they weren't a total flop) but there was no way that I could have made them into sandwiches - they pretty much fell apart as you picked them up. Another factor might have been that I used oats (just normal Quaker) that didn't specify quick cooking -- but I think it was the PB. I rated them a 5 only because I can see that there is potential for greatness in this recipe (not based on my experience)!
    I haven't made this before, but am trying it out in a couple of days for a family dinner. I can't use molasses for the buttercream, so I'm a little stumped about what I should use instead. Help?
    Really great recipe. I decided to add a cup of semi-sweet choc-chips instead of the buttercream filling but will try the full recipe in the future as well as keep this for the best-basic peanut butter cookie I've ever made. I agree with the reviews that mention just the right amount of crispy outside to soft & chewy inside. In my oven I preferred baking them a few minutes longer to really accentuate the crispiness and found it VERY helpful to bake them in the top half of the oven. I also think it's really important to whip up the butter and sugars until light and fluffy and not to overbeat after that point. I used old-fashioned oats but i gave them a spin in the food processor which seemed to work very well. I used a natural peanut butter.
    I first made the cookies without the filling and thought they were delicious. Decided to give the filling a try the next time I made them. Just excellent both ways! Great texture. I've made a lot of different recipes and this is now my favorite.
    I love peanut butter cookies. I usually use the betty crocker recipe but I decided to try something new. I absolutely love these cookies. The texture was wonderful. They were the perfect balance between crunchy and soft. Great recipe!! Definitely 5 stars
    These cookies are the perfect balance of chewy and cakey. My husband was unsure when I told him that I was making peanut butter cookies with oatmeal. But when they were done, he scarfed down about nine of them. Two notes, I used old-fashioned oats, not quick and they came out fine. Also, I didn't use any of the suggested fillings. Maybe I'll try the buttercream when I have time. Ice cream might also be really good as a filling.
    I was wary before I made these because most peanut butter cookies are hard and dry. I made the cookies just as the recipe says except I used chunky peanut butter and didn't make the filling. They were soft and moist, too. I will definitely make these again!
    I have tried several recipes in the past for peanut butter cookies and i never really liked them because they ended up too crunchy or too cakey. This recipe is by far the best because the texture comes out close to like a chocolate chip cookie. It's really excellent. I used crunchy peanut butter instead of creamy to add a little extra somethin. I also had like 7 or 8 leftover miniature reeses cups that i chopped up and threw in there. They came out great and I didn't even make the buttercream for them. They were great alone!!
    they weren't as good as i had expected - i was disappointed :( very dry and just not good. bummer.
    I don't even like peanut butter cookies and I couldn't stop eating these! My oh my... Looked so pretty in my cookie jar. The first time I made them HUGE bc I didn't know they would puff up so much. So the next time I'll make them smaller. I could eat the filling with a spoon!
    You cannot make these cookies without the filling! It's the best part! If you need a peanut butter fix, this is your recipe! Great and easy to make.
    I modified this recipe a tad. I added a few tablespoons of Hersheys special dark baking cocoa about 1/2 C of chocolate chips and for the oats I just used 1 packet of the quaker weight loss oatmeal because thats all I had and these cookies came out very light and delicious!
    This is a very quick and good recipe. I haven't made it with the filling, but the peanut butter cookies are great alone. I also added a quarter cup of toffee chips to the last batch, which added a nice crunch and sweetness to the cookies.
    I made this cookie gluten free by simply substituting an all-purpose gluten free flour for the wheat flour. I also added an extra 1/4 cup of peanut butter. This is now my "go-to" peanut butter cookie recipe. They were fantastic!
    Never got to try with the filling, grandkids were eating them plain out of the oven! They are light, crispy and yet soft chewy center. Absolutely delcious! Miss these guys on TV :(
    I made these for the holidays. Fantastic flavor and texture!
    These are the best peanut butter cookies I have ever tasted. Love the oatmeal. Easy and fun to make. The molasses butter cream is amazing and should not be skipped.
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