Julie Clark
Updated:
Peanut Butter Sandwich Cookies
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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? This Peanut Butter Sandwich Cookies recipe is one of those favorite recipes that was hidden away and I was so excited to find it!
26 years ago, Matt and I went on our honeymoon to a cottage in Berlin, Ohio. They had a tray of these peanut butter flavor cookies with creamy peanut butter filling as we walked in and were gracious to give us the recipe. They are a double dose of peanut butter and I hope you love them as much as we do!
These delicious cookies are a peanut butter lover’s dream. You may also love our peanut butter mousse.
About this peanut butter sandwich cookies recipe:
- These cute little peanut butter cookie sandwiches are pretty easy (and fun!) to make, mostly because your fingers somehow grab a cookie (or two!) in the process.
- The peanut butter cookie dough is soft and easy to work with.
- They are soft with a slightly chewy texture that pairs well with the creamy filling that is a homemade peanut butter frosting.
- Eat them with a glass of cold milk and they are better than Oreos. Almost like Nutter Butters! Of course, you are hearing that from the world’s biggest peanut butter fan. But if you love Oreos, try our chocolate sandwich cookies!
- Perfect for Christmas cookie exchanges and parties.
How to Make Peanut Butter Sandwich Cookies
Plan to use a hand mixer or a stand mixer with paddle attachment for this recipe so that the ingredients all get creamed well.
- In a large 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 the flour mixture 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. Place the cookie dough balls on an ungreased cookie sheet. No need to use parchment paper! 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.
- This 4 ingredient filling is sweet and easy to mix up! 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.
Can you use natural peanut butter?
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.
Add Chocolate!
Do you love peanut butter and chocolate together? Here are three ideas to add chocolate:
- Add mini chocolate chips to the cookie dough. Don’t go overboard. Try 1 cup mini chocolate chips.
- Fill the cookies with chocolate buttercream instead of peanut butter buttercream.
- Melt dark chocolate in a microwave safe bowl and dip the cookies down into the chocolate, covering them half way. Then place on a parchment paper lined baking sheet for the chocolate to set. You could sprinkle with sea salt, too. This gives them a really elegant look!
Storage Instructions
Store cookies in an airtight container at room temperature for up to 3 days. Freezer for up to 6 weeks. They are a great make ahead cookie for the holidays.
Other Peanut Butter Cookies to Love
If you like peanut butter cookies, give one of these a try:
- chocolate chip peanut butter cookies
- traditional peanut butter cookies
- 4 ingredient peanut butter cookies
- soft peanut butter cookies
- peanut butter cut out cookies
- peanut butter cookies with oats
You may also want to try our peanut butter cake, peanut butter cheesecake dip, and country white bread, slathered with our Amish peanut butter spread of course!
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.
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
For the 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 large mixing bowl, use an electric mixer to cream the butter, peanut butter and sugars on medium speed. Add vanilla and mix. 1 cup salted butter, 1 cup creamy peanut butter, 1 cup granulated sugar, 1 cup packed brown sugar
- Add the eggs, one at a time, beating well after each addition. 1 teaspoon vanilla extract, 3 large eggs
- In a separate bowl, whisk together the flour, baking soda and salt. Add the dry ingredients to the wet ingredients in the mixing bowl and mix until well combined. Scrape the sides of the bowl as needed. 4 cups all-purpose flour, 2 teaspoons baking soda, ¼ teaspoon salt
- Use a cookie scoop to shape the dough into 1 inch balls and place on an ungreased baking sheet. Flatten each dough ball in a criss-cross pattern with the tines of 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 a wire rack to cool.
Make the filling.
- In a medium bowl, use the hand mixer to cream the ingredients for the filling together until well combined. If the frosting is too stiff, add enough milk to make it a light and spreadable creamy frosting. ½ cup creamy peanut butter, 3 cups powdered sugar, 1 teaspoon vanilla extract, 5-6 tablespoons 2% milk
- Spread the filling on half of the cookies and top each one with a second cookie.
Notes
- Store in an airtight container.
- Jif, Skippy Aldi or Meijer brand is the kind of peanut butter I typically buy. Whichever is on sale!
- You can also use a piping bag to pipe the frosting onto the cookies. This may keep the cookies looking “cleaner”.
- Refer to the article above for more tips and tricks.
- Recipe Source: Donna’s Premier Lodging
- The calories shown are based on the recipe making 60 bite-size cookie sandwiches, with 1 serving being 1 cookie sandwich. 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.**
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
PEANUT BUTTER LOVERS BEWARE! These are a great cookie. Soft, tender and sturdy enough to hold the creaming peanut butter filling. Nice balance of peanut butter
I know these will be delicious based on the ingredients and simplicity of the recipe. Do these make 60 individual cookies/30 sandwich cookies? Just want to make sure. Thank you.
Such an easy recipe! My kids loved the cookie sandwiches. I had quite a bit of dough so near the end I added some mini chocolate chips and made smaller cookies. I got 18 more cookies.
Can these be frozen? Thanks!
I want to half this recipe and wondering how many eggs I should use… 1 or 2??