Chewy peanut butter cookies sandwiched together with rich buttercream, and rolled in crushed peanuts! It’s a peanut butter lover’s dream dessert!
These Peanut Butter Cookie Sandwiches are such a fun dessert, and SO delicious! We love delicious cookies like my Salted Chocolate Chip Cookies, and Tiramisu Whoopie Pies. This is one of my Desserts you’ll definitely want in your recipe box!
PEANUT BUTTER COOKIE SANDWICHES
If there’s one dessert flavor that I can’t get enough of, it’s peanut butter! Surprisingly I don’t have a lot of peanut butter recipes here on the site… yet.
I think it’s because every time I make a peanut butter dessert, it ends up… ahem… disappearing…. before it’s time to photograph it. I wonder how that happens?! 😉
These cookies though, man, they’re amazing. Chewy and full of great peanut butter flavor, with that silky buttercream frosting. The rolled edge of crushed peanuts is optional, but definitely recommended!
HOW TO MAKE PEANUT BUTTER COOKIE SANDWICHES
Try not to let the semi-lengthy process scare you off. It’s really not hard to make these sandwich cookies, and it’s SO worth it once you take a bite!
PEANUT BUTTER COOKIES
- Preheat oven and line baking sheet.
- Mix the butter, both sugars, and peanut butter until fluffy.
- Add egg and vanilla and mix.
- In separate bowl add dry ingredients (flour, baking soda and salt) and whisk.
- Add in flour mixture, half at a time, mixing until combined each time.
- Stir in oats. Scoop onto baking sheet.
- Bake 8-10 minutes, then cool.
- Beat butter until fluffy, then add powdered sugar slowly, beating after each addition.
- Add vanilla and cream and beat until creamy.
- Spread onto cookie and top with another cookie.
- Roll in crushed nuts if desired.
BAKING TIPS FOR SANDWICH COOKIES
- ROOM TEMP INGREDIENTS – for the best results when baking, your cold ingredients (like butter and eggs) should be at room temperature so they can incorporate fully into the dough.
- COOKIE SCOOP – I find using a cookie scoop (or old fashioned ice cream scoop) makes scooping the dough a breeze. I’ve linked to the one I use down by the recipe.
- USE REAL BUTTER – this isn’t the time to use shortening or margarine. Those perform differently in baking recipes, and this recipe was only tested using real butter.
- USE FRESH INGREDIENTS – some of these are obvious, like using non-expired eggs, but did you know using older baking soda/baking powder can affect the way your cookies bake? Over time, leavening agents (which is what baking soda and powder are) lose their efficacy, and won’t give your cookies that thick, soft texture.
If you’re unsure if your baking soda or powder are still good, drop a pinch in some hot water. If it fizzes, it’s still good! If not, then you’re in need of some new ingredients.
VARIATIONS OF THIS RECIPE
- MORE PEANUT BUTTER – I love the contrast of the peanut-y cookie and plain buttercream, but if you want to add more PB flavor, reduce the amount of butter in the frosting to 1 cup, and add 1/2 cup creamy peanut butter!
- ICE CREAM – this cookie recipe is FABULOUS as the base for an ice cream sandwich! Omit the frosting and use softened vanilla ice cream instead. Freeze assembled sandwiches until ready to eat.
- MINI’S – try using a smaller cookie scoop to make little bite-sized versions of these! Keep in mind, they won’t need as long to bake, since they’re smaller.
- JELLY – you can’t go wrong with the combination of peanut butter and jelly! Make the frosting version with added peanut butter, add a thin layer to a cookie, then add a thin layer of jelly as well. Top with another cookie!
MAKING THESE COOKIES AHEAD OF TIME
For texture reasons I don’t recommend making the assembled sandwich cookies ahead of time, however, you CAN make the separate components ahead of time.
Baked cookies can be baked and stored at room temperature for several days ahead of time. Balls of dough can also be frozen.
Pre-scooped balls of dough can be frozen. When ready to bake, pop the frozen dough onto a cookie sheet and bake, adding an extra minute or so to the cook time.
Baked cookies can also be frozen for up to 3 months.
Making buttercream ahead of time is a lifesaver when it comes to baking cupcakes/cakes, and this is no exception!
Make buttercream as directed, and add to an airtight container. Keep refrigerated for up to 3 days.
When ready to use the frosting, bring it to room temperature and mix with a mixer to get it back to a fluffy, creamy consistency.
Leftover cookie sandwiches should be stored in an airtight container at room temperature and consumed within 3-4 days.
SPECIAL EQUIPMENT FOR THIS RECIPE
- Stand Mixer – I love using my mixer to make cookies, but they can be pricey.
- Hand Mixer – this model is a true workhorse in my kitchen!
- Baking Sheets – I love the large size and how sturdy these pans are.
- Parchment Paper – no cutting required, these sheets fit perfectly in the baking sheets above.
- Cookie Scoop – this scoop will easily measure out 1 1/2 Tbsp of dough!
BE SURE TO SCROLL DOWN TO CHECK OUT OTHER READERS’ COMMENTS FOR TIPS AND REVIEWS.
AND DON’T FORGET, IF YOU’VE MADE THIS RECIPE, LEAVE A COMMENT AND PLEASE GIVE IT A STAR RATING LETTING ME KNOW HOW YOU ENJOYED IT!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
PEANUT BUTTER COOKIES
- 1/2 cup unsalted butter softened to room temperature
- 1/2 cup light brown sugar packed
- 1/3 cup granulated sugar
- 1/2 cup creamy peanut butter
- 1 large egg
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 3/4 tsp baking soda
- 1/4 tsp kosher salt
- 1 cup old fashioned oats
- 1 1/2 cups unsalted butter (3 sticks) softened to room temperature
- 2 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1 Tbsp heavy whipping cream
- 1/2 cup crushed peanuts (optional)
MAKE THE COOKIES
- Preheat oven to 350 degrees. Line baking sheet with parchment paper and set aside.
- In a large bowl, beat the butter, brown sugar, granulated sugar and peanut butter until light and fluffy. Add in the egg and vanilla, mixing until combined.
- In a small bowl, whisk together the flour, baking soda and salt. Add half of the flour mixture into the wet mixture and beat until combined.
- Add the remaining flour and mix again. Stir in the oats.
- Form balls 1 1/2 to 2 Tbsp in size, or use a cookie scoop for more uniformly sized cookies. Place on a cookie sheet 2 inches apart. Bake for 8-10 minutes, just until the tops are set.
- Allow the cookies to cool for a few minutes before removing them to a cooling rack. Cool completely before filling the cookies.
MAKE THE FILLING
- Using a hand mixer or stand mixer, beat the butter for a few minutes until light and fluffy. Slowly add in the powdered sugar, 1/2 cup at a time, and continue mixing in between each addition. The mixture will appear very crumbly at this point.
- Add in the vanilla and heavy cream and continue mixing until the texture changes to be smooth and creamy.
ASSEMBLE THE COOKIE SANDWICHES
- Fill a piping bag with buttercream and use a 1M tip for a ruffled look or you can cut the tip of the bag off for a more solid look.
- Alternatively, spread the buttercream onto the flat side of a cookie and sandwich another one, flat side down, on top.
- If using the crushed peanuts, place them on a plate. Once a cookie sandwich has been assembled, roll the edges in the crushed nuts. Repeat with all remaining cookie sandwiches.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.