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. I make these Peanut Butter Sandwich Cookies for all the peanut butter lovers in my life. In This Article Amy’s NotesKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadVideo: Watch Us Make This RecipePeanut Butter Sandwich Cookies RecipeFrequently Asked QuestionsMore to Bake and Eat View more This post may contain affiliate links, at no additional cost to you. 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! Amy 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. This Peanut Butter Sandwich Cookie recipe is simple, reliable, and full of flavor. Video: Watch Us Make This Recipe Print Peanut Butter Sandwich Cookies These peanut butter sandwich cookies are way better than store-bought. They're Chewy soft and have a creamy filling that's irresistible. Course DessertCuisine AmericanDiet VegetarianMethod Bake Prep Time 20 minutes minutesCook Time 8 minutes minutesTotal Time 28 minutes minutes Servings 30 cookies, approximately Calories 309kcal Author Amy Dong IngredientsFor the Cookies1 cup salted butter room temp (just slightly soft, not melty at all)1 cup creamy peanut butter room temp1 cup granulated sugar1 cup light brown sugar tightly packed2 large eggs room temp2 teaspoons vanilla extract2 ½ cups all purpose flour1 teaspoon baking soda1 teaspoon baking powderGranulated sugar or coarse sugar for sprinklingFor the Filling1 cup salted butter room temp1 cup creamy peanut butter room temp3 ¾ cups powdered sugar3 tablespoons whole milk InstructionsIn a bowl, whisk together flour, baking soda, and baking powder. Set aside.In the large bowl of a stand mixer, beat together the butter, peanut butter, and both sugars until the mixture is light and fluffy, about 2 minutes on medium-high. At medium-low speed, add eggs one at a time and vanilla, mixing until well incorporated. At low speed, slowly mix in the dry flour mixture. When dough is combined, wrap tightly in cling wrap, and place in fridge to chill for at least an hour.Preheat oven to 375F with rack on lower-middle position. Line cookie sheet with parchment paper or silicone mat. Set aside.Form cookie dough into 1.5" balls and flatten into circles, about 1/2" thick. Use a fork to make deep criss cross pattern on each cookie. Keep rest of dough in fridge while you make one batch at a time. Bake 8-10 minutes, or just until edges are lightly browned. Sprinkle hot cookies with granulated or coarse sugar. Cool a few minutes on baking sheet and finish cooling completely on wire rack.While cookies cool, make the filling: Beat together the butter and peanut butter with electric mixer or stand mixer until smooth and fluffy – this will take several minutes. Gradually add in powdered sugar and beat until filling is smooth. Add 1 tablespoon milk at a time, until desired consistency. Fill completely cooled cookies evenly with filling and enjoy. Video Notes Use room temperature butter and peanut butter so they blend smoothly and create a light, fluffy dough. Don’t skip chilling the dough. It helps the cookies hold their shape and keeps them from spreading too much while baking. Make deep crisscross marks with a fork to give the cookies their classic look and even baking surface. Bake just until the edges turn golden. The centers should still look soft – they’ll firm up as they cool. Let cookies cool completely before adding the filling to prevent it from melting or sliding out. Add milk to the filling gradually until it’s creamy and easy to spread but thick enough to stay put between cookies. Use a piping bag or zip-top bag for neat, even filling. It makes assembling the sandwiches quick and tidy. For bite-size cookies, roll smaller dough balls and reduce the bake time by a minute or two. Store cookies in an airtight container at room temperature for up to 4 days, or refrigerate for longer freshness. Freeze the baked cookies or dough for up to 2 months. Thaw before assembling or baking for a quick treat anytime. This recipe is part of our Easy Desserts Recipes Collection.     If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 309kcal | Carbohydrates: 41g | Protein: 6g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 45mg | Sodium: 229mg | Potassium: 129mg | Fiber: 1g | Sugar: 16g | Vitamin A: 399IU | Calcium: 31mg | Iron: 1mg Frequently Asked Questions Can I use natural peanut butter in this recipe? 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. How do I know when the cookies are done 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. Can I make the cookies without a stand mixer? 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. How long do these cookies keep? 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!