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Peanut Butter Sandwich Cookies

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Total Time: 42 minutes
  • Yield: 15 sandwich cookies 1x
  • Category: cookies
  • Method: bake
  • Cuisine: American

Description

These cookies are an explosion of peanut butter flavor and you don’t need to chill the dough.  A  creamy smooth peanut butter filling is sandwiched between two soft oatmeal peanut butter cookies.  All you need is a tall glass of milk!


Ingredients

Scale

FOR THE COOKIES

  • 1 cup old-fashioned rolled oats
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick unsalted butter, room temperature
  • 3/4 cup packed light or dark brown sugar, (I used light)
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1/2 cup creamy peanut butter

FOR THE FILLING

  • 1 cup creamy peanut butter
  • 1 tablespoon honey
  • 1/4 cup powdered sugar
  • 1/8 teaspoon salt

Instructions

Preheat oven to 350 degrees.  Line two baking sheets with parchment paper and set aside.

FOR THE COOKIES

  1. In a medium bowl, whisk together the oats, flour, baking soda, and salt and set aside.
  2. Add the butter to the bowl of a stand mixer or use a hand mixer.  Mix on medium-high speed until the butter is smooth and creamy.  Add the sugars, egg and peanut butter and mix until all ingredients are well incorporated.  Add the dry ingredients and mix just until incorporated.  Do not overmix.
  3. Roll the dough out on a lightly floured surface to about 1/4 inch in thickness.  Using a 2-inch biscuit/cookie cutter, cut out rounds of the cookie dough and place on the prepared cookie sheets.
  4. Bake the cookies for approximately 12 minutes until they are golden brown on the bottoms and edges and light brown on the tops.  Allow cookies to cool on cookie sheets for 5 minutes and transfer to a cooling rack to finish cooling.

FOR THE FILLING

  1. Mix the peanut butter, honey, powdered sugar, and salt together in a medium bowl.  You don’t need a mixer for this.  I used a wooden spoon to mix it.
  2. Place about one tablespoon of the filling on a cookie.  Place a second cookie on top of the filling and gently press down, just until the top cookie adheres to the filling.  Note…I used a Wilton #12 round tip for this step, but you don’t have to.  Just make sure that you don’t spread the filling all the way to the edges because it will spread some when you press the top cookie onto the filling.
  3. Store the cookies in an airtight container.  Cookies will stay fresh for up to 3 days.

Notes

  • Since these cookies are going to be sandwiched together, it’s good to have them all be the same size.  Here’s my tip for ensuring they are all the same size.  Once you place the cookie dough rounds on the cookie sheets, take the cookie cutter and place it straight down over each dough round, as if you were cutting the cookies again.  Remove any remnants of dough that are on the outside ring of the cookie cutter.

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