Peanut Butter Sandwich Cookies
- By Amy Dong
- Updated Mar. 19, 2026
These peanut butter sandwich cookies solves all peanut butter cravings, as they’re soft, buttery, and bursting with peanut flavor. The creamy filling takes these cookies to a new level. They’re so much better than any store-bought version.
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Amy’s Notes
These Peanut Butter Sandwich Cookies are one of my favorite cookie recipes when I want something nostalgic and homemade. All the peanut butter lovers in my life rave over these, as they’re:
- Soft and Buttery Texture: The cookies bake up tender with lightly crisp edges, similar to these Chewy Peanut Butter Cookies, but with a creamy filling in the middle.
- Rich in Peanut Flavor: Peanut butter in both the dough and filling gives every bite that deep, roasted, nutty flavor.
- Simple to Make: The dough and filling come together quickly with no complicated steps, just easy, reliable baking.
- Great for Any Occasion: They’re perfect for holidays, bake sales, or weekend treats, and just as fun as these Fudgy Chocolate Peanut Butter Sandwich Cookies. I hope you love them!
Key Recipe Ingredients
- Salted Butter – Softened butter gives the cookies their tender texture and rich flavor, while also forming the base of the creamy filling. Unsalted butter works too; add a pinch of salt to balance the sweetness.
- Creamy Peanut Butter – The star ingredient that adds smooth, nutty flavor to both the cookies and the filling. I like using a no-stir peanut butter for consistent texture, but natural peanut butter can work if it’s well mixed.
- Granulated Sugar – Adds sweetness and helps the cookies bake up with lightly crisp edges. A sprinkle on top gives a subtle crunch.
- Eggs – Bind the dough and add structure so the cookies hold their shape when baked.
- All-Purpose Flour – Provides the right amount of structure for cookies that are soft but not crumbly.
- Baking Soda & Baking Powder – Work together to give the cookies a light lift and keep them from being too dense.
- Powdered Sugar – Used in the filling to create a smooth, fluffy texture that spreads easily between cookies.
- Whole Milk – Softens the filling to a creamy, spreadable consistency. A splash of cream or half-and-half can be used instead.
Substitutions And Variations
Here are some of our favorite substitutions and variations:
- Shape Options: I like to make these in small rounds for bite-size treats, but you can shape them into ovals or “nuts” for that classic look. Larger cookies work too – just bake them a minute or two longer.
- Filling Flavors: Swap the peanut butter filling for chocolate buttercream, Nutella, or a simple vanilla frosting. I’ve also added a spoonful of cocoa powder to the filling for a subtle chocolate twist.
- Texture Tweaks: Stir in chopped peanuts, mini chocolate chips, or crushed pretzels to the dough for extra crunch. If you prefer a softer cookie, pull them from the oven as soon as the edges turn golden.
Step-By-Step Recipe Instructions
- Combine dry ingredients.
- Cream butter, peanut butter, and sugars.
- Add eggs and vanilla.
- Mix in dry ingredients until combined.
- Chill dough.
- Shape, flatten, crisscross, and bake.
- Beat filling ingredients until smooth.
- Pipe and sandwich cookies.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at our best prep-ahead strategies for this recipe:
- Chill the Dough: You can prepare the cookie dough up to 2 days in advance. Keep it tightly wrapped in plastic wrap in the fridge until ready to bake. Chilling helps the dough firm up and makes shaping easier.
- Freeze for Later: Roll the dough into balls, flatten them, and freeze on a baking sheet until solid. Transfer to a freezer-safe bag and store for up to 2 months. Bake straight from frozen, adding an extra minute or two to the bake time.
- Make the Filling Early: The peanut butter filling can be made 2–3 days ahead. Store it in an airtight container in the fridge, then bring it to room temperature and stir before assembling.
Video: Watch Us Make This Recipe
Frequently Asked Questions
Yes, you can use natural peanut butter, but make sure it’s well stirred and not too oily. The texture may be slightly softer than when using a no-stir variety, so you might need to chill the dough a bit longer before baking.
The cookies are ready when the edges are lightly golden and the centers still look soft. They’ll continue to firm up as they cool, so avoid overbaking to keep them tender.
Absolutely. A hand mixer works just fine, or you can mix by hand with a sturdy spatula. Just be sure to cream the butter, peanut butter, and sugars thoroughly until light and fluffy for the best texture.
Store the assembled cookies in an airtight container at room temperature for up to 4 days. If you want to keep them longer, refrigerate for up to a week or freeze for up to 2 months. Let them come to room temperature before serving for the best texture.
More to Bake and Eat
- Peanut Butter Oatmeal Cookies – Quick, easy, and made with just 6 ingredients, this peanut butter oatmeal cookies recipe is thick, chewy, nutty, and perfectly sweet!
- Monster Cookies – These Monster Cookies are soft, chewy, and gloriously thick. They’re packed with oats, peanut butter, chocolate chips, and M&Ms.
- Peanut Butter Chocolate Pretzel Bars (no-bake) – These Peanut Butter Chocolate Pretzel Bars (No-Bake) – Easy, 5-ingredient dessert bars that are perfect for potlucks and parties. Sure to be a hit.
- Peanut Butter Brownies – These peanut butter brownies can be easily made in a muffin tin, and are baked in less than 15-minutes! Rich, creamy, and delicious!
- Peanut Butter and Jelly Muffins? Take this iconic flavor combo and turn it into a grab-and-go morning favorite!