Peanut Butter Sandwich Cookies

Soft, peanut butter sandwich cookies filled with a sweet peanut butter cream. These bite-size cookies from Amish country are perfect for gift giving.

Do you have an old-time favorite recipe that you loved for years then stuck it in the recipe box and forgot about it? I have recipes in the recipe box, in the cookbooks and scrap pieces of paper up in the cupboards. This is one of those recipes that we had forgotten about and I was so excited to find it!

Matt and I went on our honeymoon to a cottage in Berlin, Ohio. They had a tray of these cookies as we walked in and were gracious to give us the recipe. They are fantastic and I hope you love them as much as we do!

peanut butter cookies on a wire rack

Why you’ll love these cookies:

  • These cute little Peanut Butter Sandwich Cookies are pretty easy (and fun!) to make, mostly because your fingers somehow grab a cookie (or two!) in the process.
  • They are soft, chewy, stick-on-your-teeth peanut butter sandwich cookies.
  • Eat them with a glass of cold milk and they are better than Oreos. Of course, you are hearing that from peanut butter’s biggest fan.
  • Perfect for christmas cookie exchanges and parties.

Why do peanut butter cookies have fork marks?

You always know a peanut butter cookie because of the criss cross fork marks on top. So why are they there? It’s mostly tradition. The first mention of them was in a newspaper in 1932. And then Pillsbury called for making fork marks in the cookies in a 1933 cookbook. The rest is history.

The marks do help flatten the cookies. The peanut butter cookie dough is very dense so it will hold the criss cross shape well.

stack of cookies with a cup of milk

Can you use natural peanut butter for peanut butter cookies?

You can use natural peanut butter, but you may end up with a slightly flatter cookie. If it is unsalted, you’ll want to add a little more salt. And make sure the peanut butter is well mixed so that you’re not adding too much oil.

How to Make Peanut Butter Sandwich Cookies

Use a hand mixer or a stand mixer for this recipe so that the ingredients all get creamed well.

  • In a mixing bowl, use a hand mixer to cream the butter, peanut butter and sugars.
  • Add vanilla and mix. Add the eggs, one at a time, beating well after each addition.
  • In a separate bowl, whisk together the flour, baking soda and salt. Add to the egg mixture in the mixing bowl and mix until well combined. Scrape the sides of the bowl as needed.
  • Shape the dough into 1 inch balls and place on an ungreased cookie sheet. Flatten the balls in a criss-cross pattern with a fork.
  • Bake the cookies for 5-6 minutes. Do not overbake! Remove the pan from the oven and leave the cookies on the cookie sheet for 2-3 minutes. The cookies will continue to absorb heat from the cookie sheet. After this, move the cookies to wire racks to cool.

Peanut Butter Creme Cookie Filling

This 4 ingredient filling is sweet and easy to mix up! Use a hand mixer to get it extra creamy.

peanut butter in a measuring cup over powdered sugar

Then spread the filling on half of the cookies and top each one with another cookie.

frosting peanut butter sandwich cookies
closeup of a cookie sandwich
closeup of a cookie sandwich

Peanut Butter Sandwich Cookies

4.60 from 10 votes
Soft, peanut butter sandwich cookies filled with a sweet peanut butter cream. These bite-size cookies from Amish country are perfect for gift giving.
Servings 60
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes

Ingredients
 

  • 1 cup salted butter (room temperature)
  • 1 cup creamy peanut butter
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 4 cups all-purpose flour (lightly spooned and leveled)
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt

Filling:

  • 1/2 cup creamy peanut butter
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 5-6 tablespoons 2% milk

Instructions
 

Make the cookies:

  • Preheat the oven to 375º Fahrenheit.
  • In a mixing bowl, use a hand mixer to cream the butter, peanut butter and sugars.
  • Add vanilla and mix.
  • Add the eggs, one at a time, beating well after each addition.
  • In a separate bowl, whisk together the flour, baking soda and salt. Add to the egg mixture in the mixing bowl and mix until well combined. Scrape the sides of the bowl as needed.
  • Shape the dough into 1 inch balls and place on an ungreased cookie sheet. Flatten the balls in a criss-cross pattern with a fork.
  • Bake the cookies for 5-6 minutes. Do not overbake! Remove the pan from the oven and leave the cookies on the cookie sheet for 2-3 minutes. The cookies will continue to absorb heat from the cookie sheet. After this, move the cookies to wire racks to cool.

Make the filling:

  • In a mixing bowl, use the hand mixer to cream the ingredients for the filling together until well combined.
  • Spread the filling on half of the cookies and top each one with another cookie.
  • Store in an airtight container.

Notes

The calories shown are based on the recipe making 60 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
 
Originally published November 12, 2016.

Nutrition

Calories: 150kcal | Carbohydrates: 21g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 108mg | Potassium: 62mg | Fiber: 1g | Sugar: 13g | Vitamin A: 109IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
Course Cookies
Cuisine American
Calories 150
Keyword comfort food, peanut butter

Recipe Source: Donna’s Premier Lodging

Other Peanut Butter Cookies to Love

If you like peanut butter cookies, give one of these a try:

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natalia
7 years ago

I want to half this recipe and wondering how many eggs I should use… 1 or 2??

Ashley
1 year ago

Can these be frozen? Thanks!