Peanut Butter Sandwich Cookies
Peanut butter sandwich cookies with creamy filling—soft, chewy, and irresistibly delicious. Easy homemade recipe you’ll make again and again.
Equipment
- Parchment paper
- Large mixing bowl (for cookie dough)
- Medium mixing bowl (for filling)
- Electric mixer or whisk (for creaming and mixing)
- Spatula (for mixing and spreading)
- Measuring cups and spoons
- Tablespoon or cookie scoop (for portioning dough)
- Wire cooling rack
- Oven
- Optional: piping bag (for filling)
Ingredients
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup unsalted butter softened
- 1/2 cup creamy peanut butter
- 1 cup powdered sugar
- 2 tbsp heavy cream or milk adjust for desired consistency
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together 🥜 peanut butter, 🧈 butter, and 🍬 sugar until fluffy.
- Add in the 🥚 egg and 🍯 vanilla extract, then mix until well combined.
- In a separate bowl, whisk together 🥣 flour, 🧂 baking soda, and 🧂 salt.
- Gradually mix dry ingredients into the peanut butter mixture until dough forms.
- Scoop dough into tablespoon-sized balls and place on baking sheet, flattening slightly with your palm.
- Bake for 10–12 minutes or until edges are lightly golden. Let cool completely.
- While cookies cool, make the filling: beat together 🧈 butter and 🥜 peanut butter, then mix in 🍬 powdered sugar. Add 🥛 cream or milk gradually until smooth and fluffy.
- Once cookies are cool, spread or pipe the filling onto the flat side of one cookie and sandwich with another.
- Store in an airtight container for up to 4 days (if they last that long!).
