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These Peanut Butter Sandwich Cookies surround a creamy peanut butter filling with two peanut butter oatmeal cookies. Forget crumbly peanut butter cookies – you’ll love the chewy texture and peanut butter punch of these sweet sandwich cookies!

Peanut butter sandwich cookies stacked on a baking rack with a glass of milk in the background

I don’t know what it is about spring, but our schedule seems insane right now. Well, let me rephrase that, Elle’s schedule is insane.

Between ballet recital rehearsals, piano, karate, and her neighborhood social life, this kid has a fuller Google calendar than my personal and work calendars combined.

The busyness has forced me to stay on top of my meal planning game and dinners like Chicken Piccata, Ritz Cracker Chicken, and Easy Crockpot Pulled Pork are in heavy rotation around here.

If I’m being honest, we’re kind of in a chicken rut, so I picked up a new-to-me cookbook to find some quick and easy dinner inspiration. And let me tell you, the chicken lettuce wraps are our new favorite meal around here! Yes, another chicken recipe, but it is so good!

I’ve also not been super inspired in the cookie department because we’ve been so obsessed with these Chocolate Chip Cookies, so I decided to start whipping up some more of my old favorites, starting with these Peanut Butter Sandwich Cookies.

Peanut butter cookie dough in a glass bowl


I have done quite a bit of research on peanut butter cookies. Not the Peanut Butter Blossom kind, although those are some of my favorite cookies – the kind with the criss-cross pattern on top.

I have read blogs, recipe websites, message boards, cookbooks, and anything else I could get my hands on.

Most of the peanut butter cookie recipes I have tried had great reviews, but in my opinion made a less than desirable cookie.

Unbaked peanut butter cookies on a parchment-lined baking sheet

Some of them lacked peanut butter flavor and most an odd crumbly texture. I am as anti-crumbly-cookie as they come!

At that point I decided to try a recipe from AllRecipes. Some reviews for this recipe stated that these cookies actually tasted like my favorite Girl Scout cookies, so of course I was curious.

I made the first batch according to the instructions. I plopped the cookies down by the teaspoon full and baked for 10 minutes. Well, I ended up with slightly crunchy cookies in irregular shapes.

Assembled peanut butter sandwich cookies scattered on a baking rack next to a knife with peanut butter on it

If you didn’t know it before, I’m a bit of a perfectionist. Therefore, along with hating crumbly cookies, I also dislike irregular-shaped cookies and I decided to adjust a couple of components.

I ended up baking for them about 7 minutes and rolled the cookies into balls before pressing them down with the fork. I ended up with soft, chewy, perfectly shaped cookies.

In my opinion, this recipe makes my hands-down favorite peanut butter cookie – it’s delicious!!

(Psst! Want to make the dough ahead and freeze it for later? Follow my method for how to freeze cookie dough!)

Peanut butter filling in a glass bowl with a white spatula


But you can’t make peanut butter cookies that taste just like the Girl Scout stand-bys without turning them into sandwich cookies.

That would be like making Homemade Samoas without coconut or Homemade Thin Mints without chocolate!

Bowl of peanut butter filling surrounded by peanut butter cookies. One of the cookies is topped with peanut butter filling

The best thing about Peanut Butter Sandwich Cookies is how the creamy peanut butter filling balances out the texture of the cookies and adds an extra layer of peanut butter flavor.

These cookie sandwiches are a peanut butter lover’s dream.

Making the peanut butter filling is pretty similar to making Homemade Buttercream Frosting or the frosting for Apple Peanut Butter Cupcakes. You can choose to spread it or pipe it on to make the Peanut Butter Sandwich Cookies. Either method works great!

Side view of three peanut butter sandwich cookies stacked on a baking rack with dish towel in the background


You can store Peanut Butter Sandwich Cookies in an airtight container at room temperature for up to three days.

You may also store them in the refrigerator if your house is particularly warm. I recommend letting them come to room temperature before serving.

Close up of four peanut butter sandwich cookies laying on their side on a baking rack

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Peanut Butter Sandwich Cookies

By: Jamie
4.65 from 28 ratings
Prep: 30 minutes
Cook: 7 minutes
Total: 37 minutes
Servings: 12 Sandwich Cookies
These Peanut Butter Sandwich Cookies surround a creamy peanut butter filling with two peanut butter oatmeal cookies. Forget crumbly peanut butter cookies – you’ll love the chewy texture and peanut butter punch of these sweet sandwich cookies!


For the Cookies:

  • ½ cup butter softened
  • ½ cup peanut butter
  • ½ cup white sugar
  • ½ cup packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 egg
  • ¾ cup all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup quick cooking oats

For the Filling:

  • 3 tablespoons butter softened
  • 1 cup confectioners' sugar
  • ½ cup smooth peanut butter
  • 2 ½ tablespoons heavy whipping cream


For the Cookies

  • Preheat oven to 350F.
  • In the bowl of a stand mixer, cream together the butter, peanut butter, white sugar, brown sugar, and vanilla until light and fluffy. Beat egg separately by hand, then add to the mix and beat again.
  • In another bowl, combine the flour, baking soda, baking powder, salt, and oatmeal. Whisk them to combine equally. Add these dry ingredients to the creamed mixture and mix on low until evenly combined.
  • Pull by teaspoons and form into round balls with your hands. Drop onto a greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies. Bake for 7 minutes, or until light brown.

For the Filling

  • In a stand mixer or with a hand mixer, cream together the butter and peanut butter.
  • Add confectioner's sugar a little at a time until fully incorporated, then add the cream a little at a time until you reach the desired consistency. You may not use all the cream.
  • Spread the filling onto cooled cookies, then combine with a second cookie to form sandwiches.


- Cookies store in an airtight container for up to 3 days.
Adapted from allrecipes.


Serving: 1cookie sandwich, Calories: 347kcal, Carbohydrates: 41g, Protein: 7g, Fat: 23g, Saturated Fat: 10g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 0.4g, Cholesterol: 45mg, Sodium: 345mg, Potassium: 166mg, Fiber: 2g, Sugar: 20g, Vitamin A: 474IU, Vitamin C: 0.02mg, Calcium: 47mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

4.65 from 28 votes (28 ratings without comment)

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  1. Patty says:

    That filling is to die for good!

    1. Jamie says:

      I am so happy to hear you enjoyed the recipe. Thanks so much for stopping by and leaving your feedback!
      Happy Baking!

  2. Laurie says:

    This recipe leaves you with as close as youre going to get to the old Burry Gaucho cookies which are also the same as Gurl Scouts Do Si Dos. Fantastic!

    1. Jamie says:

      Yes! they are so close to Do-Si-Dos! I need to make these again very soon!

  3. Tee says:

    These look fabulous! Is it possible to make them gluten free?

  4. Kathy Goblirsch says:

    I made these for the Facilities and Purchasing department at my Community College in California. The person i replaced in my office made sweets for the Security staff for years, and since my favorite in that office moved to Facilities, I realized i had three batches to make. I took over for Sue.
    Whose cookies have i made the last 2 weeks? Yours!! They loved these Peanut Butter Sandwich cookies. OMG. My Mom is turning in the heavens as I made them big and not bite sized. Sorry Mom! The flavor of the cookie and the filling were delicious. Yesterday I got told that they are very filling and very good!! Today, the empty container came back and they said they were the best ever! I am going to make them again this next week. I have not made oatmeal cookies in decades. I am proud to make your recipe!

    1. Jamie says:

      So happy to hear you enjoyed the cookies, Kathy! Thanks so much for stopping by and leaving your feedback!

  5. Tammy Penner says:

    can I freeze them?

    1. Jamie says:

      Hello! I haven’t attempted freezing these, so I am not sure of the result. If you happen to give it a try, I’d love to know how they turned out. Thanks so much for stopping by.

  6. Teresa says:

    These sound amazing! What if I don’t have heavy cream? What can I use in its place?

    1. Jamie says:

      Hello! You could use milk if you don’t have heavy cream. You may not need as much milk as cream to thin out the filling, so add it a little bit at a time until the consistency is right. Hope this helps! Happy baking.

  7. Natalie says:

    I love peanut butter! These cookies look and sound so delicious and the filling sounds divine ♥

    1. Jamie says:

      Thanks so much for stopping by, Natalie! I appreciate you taking the time to comment. Happy Baking!

  8. Janet says:

    We recently tried little debbies peanut butter sandwich cookies: pretty good and not too sweet.

    I was looking for a peanut butter sandwich cookie recipe that had no oatmeal, but you’ve done the research, and adding a bit of oatmeal is healthy, so Thank You for this recipe.
    My adjustments are small, but to me add a bit more health: we use only unbleached flour and only sea salt in all of our baking.

    1. Jamie says:

      Thanks so much for stopping by, Janet!