Best 7 Deluxe Peanut Butter Sandwich Cookies Recipes

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Indulge in a delightful journey of flavors with our Deluxe Peanut Butter Sandwich Cookies, an exquisite treat that combines the classic peanut butter and jelly combination with a touch of sophistication. These cookies feature a tender, melt-in-your-mouth shortbread crust enveloping a luscious filling made from a blend of creamy peanut butter, tangy jelly, and a hint of cinnamon. The result is a harmonious symphony of flavors and textures that will tantalize your taste buds. But that's not all; we also present variations of this delectable recipe that cater to different preferences. For those who prefer a chocolatey twist, our Chocolate Peanut Butter Sandwich Cookies offer a rich and decadent filling made from a combination of peanut butter and melted chocolate. And for those with a sweet tooth, our Jelly-Filled Thumbprint Cookies provide a delightful burst of fruity goodness with a dollop of your favorite jelly nestled in the center of a tender cookie. No matter which variation you choose, these cookies are sure to satisfy your cravings and leave you reaching for more.

Check out the recipes below so you can choose the best recipe for yourself!

PEANUT BUTTER COOKIE SANDWICHES



Peanut Butter Cookie Sandwiches image

These chewy peanut butter cookie sandwiches taste like nutter butter cookies! Filled with a thick peanut butter filling, they're irresistible.

Provided by Sally

Categories     Dessert

Time 50m

Number Of Ingredients 14

3/4 cup (94g) all-purpose flour (spoon & leveled)
1 cup (80g) old-fashioned rolled oats
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup (5 Tablespoons; 75g) unsalted butter, softened to room temperature
3/4 cup (150g) packed light or dark brown sugar
1/4 cup (50g) granulated sugar
2/3 cup (170g) creamy peanut butter*
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 cup (250g) creamy peanut butter*
1 Tablespoon honey
1/4 cup (30g) confectioners' sugar

Steps:

  • Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
  • Whisk the flour, oats, baking soda, baking powder, and salt together until combined. Set aside.
  • In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the peanut butter, egg, and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed to combine. Add the dry ingredients to the wet ingredients and mix on low until combined.
  • Scoop cookie dough into balls, about 2 heaping teaspoons of dough per cookie (almost 1 Tablespoon- any size around here is great), and arrange 3 inches apart on the baking sheets. Using the back of a measuring cup or drinking glass, gently press down on each dough ball to slightly flatten. Bake for 10-11 minutes or until edges are lightly browned and appear set.
  • Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely before sandwiching.
  • In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the frosting ingredients together until combined and smooth. Spread the frosting onto the flat side of one cookie and sandwich with the other. (Or you can use a piping tip- I used piping tip #12 to pipe the frosting onto the cookies before sandwiching.) Repeat with remaining.
  • Cookies will stay fresh covered at room temperature for 3 days or in the refrigerator for 1 week.

GIANT PEANUT BUTTER SANDWICH COOKIE



Giant Peanut Butter Sandwich Cookie image

Just like your favorite Nutter Butter cookie -- only bigger and better! Invite all of the peanut butter fanatics in your life over to share.

Provided by Food Network Kitchen

Categories     dessert

Time 3h20m

Yield 12 servings

Number Of Ingredients 11

3 1/2 cups all-purpose flour, plus more for rolling (see Cook's Note)
2 teaspoons baking soda
2 sticks (16 tablespoons) unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup packed light brown sugar
1 1/2 cups smooth peanut butter
2 large eggs
2 teaspoons pure vanilla extract
1 1/2 cups smooth peanut butter
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
3 cups confectioners' sugar

Steps:

  • For the cookies: Stir together the flour and baking soda in a bowl. Cream the butter and both sugars on high speed in an electric mixer fitted with the paddle attachment until light, about 2 minutes. Add the peanut butter and beat until smooth. Add the eggs, one at a time, and beat until incorporated. Beat in the vanilla. Add the flour mixture and beat on low until just combined. Divide the dough in half, form into 2 rectangles, wrap in plastic wrap and refrigerate until firm, about 1 hour.
  • Cut a 12-inch peanut shape out of parchment to use as a template. Roll one piece of dough between two pieces of parchment to a rectangle a little bigger than the template. Remove the top piece of parchment and, using a pizza wheel or paring knife, cut the dough into a peanut shape. Reserve the dough scraps. Repeat with the remaining dough piece. Mold the scraps into a rectangle, wrap in plastic and chill along with the peanut shapes until firm, about 30 minutes.
  • For the filling: Meanwhile, preheat the oven to 350 degrees F. Beat the peanut butter and butter in a large bowl with an electric mixer on medium speed until combined. Slowly add the confectioners' sugar, about a 1/4 cup at a time, beating in between additions, until completely incorporated.
  • To build the cookie: Roll out the chilled rectangle of dough scraps into a large rectangle about 1/4-inch thick. Use a pizza wheel or sharp paring knife to cut long strips about 1/2-inch wide. Transfer the peanut-shaped pieces of dough on their pieces of parchment to 2 baking sheets. Lay the dough strips on top of one of the peanut-shaped pieces of dough in a crisscross, freeform pattern to mimic the lines on a peanut. Use a rolling pin to gently flatten and adhere the strips to the peanut.
  • Bake the cookies until lightly golden around the edges and dry on top, about 30 minutes. Cool completely on the baking sheets on a wire rack.
  • Turn over the cookie without lines so it sits flat-side up on a flat serving plate. Spread the filling evenly to the edges. Top with the second cookie, lined-side up. Use a serrated knife to cut into squares for serving.

PEANUT-BUTTER SANDWICH COOKIES



Peanut-Butter Sandwich Cookies image

Anyone who loves peanut-butter cookies, will surely love these delicious dessert sandwiches. Each one is made with two peanut butter-oatmeal cookies with a rich, peanut butter filling smothered in between. This recipe appears in our cookbook "Martha Stewart's Cookie Perfection" (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield 1 dozen cookie sandwiches

Number Of Ingredients 13

1 1/2 sticks unsalted butter, room temperature
1 cup old-fashioned rolled oats
1 cup plus 2 tablespoons unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1/2 cup packed dark-brown sugar
1/3 cup granulated sugar
1/2 cup smooth peanut butter
Turbinado sugar, for sprinkling
4 tablespoons unsalted butter, room temperature
3/4 cup smooth peanut butter
1/4 cup confectioners' sugar, sifted
1/2 teaspoon kosher salt

Steps:

  • Cookies: In a saucepan over medium heat, melt 1/2 stick butter. Add oats and cook, stirring, until toasted, 5 to 10 minutes. Spread mixture onto a parchment-lined baking sheet; let cool completely.
  • In a bowl, whisk together flour, baking soda, and salt. Beat remaining 1 stick butter with granulated and brown sugars on medium-high speed until pale and fluffy, about 3 minutes. Add peanut butter; beat until well combined.
  • Gradually add oat mixture and flour mixture; beat on low speed until combined. Roll out dough between 2 sheets of parchment 1/4 inch thick. Slide dough with parchment onto baking sheet and refrigerate until chilled, about 20 minutes.
  • Preheat oven to 350 degrees. Remove top layer of parchment; cut out cookies using a 2-inch round cookie cutter. Place cookies on parchment-lined baking sheets, spaced about 1 inch apart; sprinkle with turbinado sugar. Bake until golden, about 10 minutes. Let cool completely on sheets.
  • Filling: In a medium bowl, beat all ingredients on medium speed until smooth. Transfer mixture to a pastry bag fitted with a 1/2-inch round tip (such as Ateco #806).
  • Pipe filling in a spiral motion on bottom sides of half of cookies. Top with remaining cookies to form sandwiches. (Filled cookies can be stored in an airtight container at room temperature up to 3 days.)

PEANUT BUTTER SANDWICH COOKIES



Peanut Butter Sandwich Cookies image

Provided by The Hearty Boys

Categories     dessert

Time 1h25m

Yield 20 to 24 sandwich cookies

Number Of Ingredients 18

1 stick butter, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/4 cup light brown sugar, lightly packed
1/2 teaspoon pure vanilla extract
1 egg
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 cup quick oats
Peanut Butter Molasses Buttercream, recipe follows
1 stick butter, at room temperature
1/2 cup peanut butter
3/4 cup powdered sugar
2 tablespoons molasses
1 tablespoon heavy cream
3/4 cup creamy peanut butter
3/4 cup strawberry jam

Steps:

  • Preheat oven to 350 degrees F.
  • Cream the butter and peanut butter together in a large mixer on high. Add the sugar, brown sugar and vanilla and continue to beat until the mixture is fluffy. Add the egg and beat until combined. Mix the flour, baking soda, baking powder, and oats together in a separate bowl and add to the butter mixture. Mix until well combined.
  • Place the batter onto a sheet pan by the tablespoonful, leaving about 2 inches between each cookie. Bake in the top half of the oven until the cookies are golden, about 10 minutes. Remove and let cool.
  • When the cookies are completely cool, put a teaspoonful of the butter cream or simply just some peanut butter and strawberry jelly, or chocolate-hazelnut spread into the center of half of the cookies. Top with the remaining cookies, pressing down until the filling squeezes out a bit. Refrigerate until ready to serve.
  • Pinch salt Cream the butter and peanut butter together using an electric mixer. Add the sugar and molasses and beat until thick and creamy, about 2 minutes. Add the heavy cream and salt and beat one additional minute. Spread on the cookies immediately.

PEANUT BUTTER SANDWICH COOKIES



Peanut Butter Sandwich Cookies image

A very rich, very addicting cookie. Tastes best when cookies are stored in a tight container with several pieces of bread at the bottom. You may need a little extra milk to get the filling to the right consistency.

Provided by Tracy Lauer

Categories     Desserts     Cookies     Sandwich Cookie Recipes

Yield 30

Number Of Ingredients 13

1 cup peanut butter
1 cup butter flavored shortening
1 cup white sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
3 eggs
3 cups all-purpose flour
2 teaspoons baking soda
¼ teaspoon salt
½ cup creamy peanut butter
3 cups confectioners' sugar
1 teaspoon vanilla extract
5 tablespoons milk

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large mixing bowl, cream the shortening, 1 cup creamy peanut butter and white and brown sugars. Add vanilla and then eggs, one at a time. Beat well after each addition. In a small bowl, combine flour, baking soda and salt. Add slowly to creamy mixture.
  • Shape into 1 inch balls and place on an ungreased cookie sheet, 2 inches apart. Flatten balls with a fork.
  • Bake for 7-8 minutes depending on size (I tend to keep a close eye on them and remove them as soon as they start to get golden. This helps to make them chewy.) Cool on wire racks.
  • To Make the filling: Combine 1/2 cup creamy peanut butter, confectioners' sugar, vanilla extract, and milk in a small bowl adding enough milk to make for a creamy, frosting like texture. Spread frosting on one cookie and top off to make "sandwich".

Nutrition Facts : Calories 294.1 calories, Carbohydrate 38.1 g, Cholesterol 18.8 mg, Fat 14.3 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 3.3 g, Sodium 173 mg, Sugar 26.9 g

DELUXE PEANUT BUTTER & HONEY SANDWICH



Deluxe Peanut Butter & Honey Sandwich image

Release your inner child!! Or feed your actual child. This is a super sandwich for adults and kids alike, and makes a healthy breakfast, lunch, or snack. I modified this from a slightly more ridiculous recipe in Vegetarian Times. I use a George Foreman Grill, but if you don't have one you can just butter the outsides of the bread and make it in a frying pan.

Provided by chiclet

Categories     Breakfast

Time 10m

Yield 1 serving(s)

Number Of Ingredients 6

2 slices whole wheat bread
1 tablespoon crunchy natural-style peanut butter (non-natural and smooth PB are probably OK too)
1/2 tablespoon honey
1 tablespoon raisins
1/2 crispy apple, sliced thin
1/2 teaspoon cinnamon sugar

Steps:

  • Mix the peanut butter and honey together, and spread on one slice of bread.
  • Sprinkle raisins over peanut butter, layer apple slices on top and sprinkle with cinnamon-sugar.
  • Toast in George Foreman grill, panini grill or frying pan until the bread is toasty and the peanut butter is a little gooey.

Nutrition Facts : Calories 337.4, Fat 10.6, SaturatedFat 2.2, Sodium 300, Carbohydrate 57.1, Fiber 6.9, Sugar 28.3, Protein 10

DELUXE PEANUT BUTTER SANDWICH COOKIES



Deluxe Peanut Butter Sandwich Cookies image

I wanted to dress up a really good recipe I have for peanut butter cookies. I decided to make it into a sandwich cookie with a rich chocolate frosting in the middle. Wow! What a hit. Loved and requested from far and wide. These are popular any size...but they work well and are almost preferred BIG. Definitely, tested and...

Provided by Amy Alusa

Categories     Chocolate

Time 30m

Number Of Ingredients 9

1 1/2 c peanut butter (creamy or smooth)
1 c butter flavored crisco
2 1/2 c brown sugar, firmly packed
6 Tbsp milk
2 Tbsp real vanilla extract (not imitation)
2 large eggs
2 1/2 c all-purpose flour
1 1/2 tsp baking soda
1 1/2 tsp salt

Steps:

  • 1. Preheat oven to 375 degrees. Prepare sheets of foil for cookies to cool on.
  • 2. Combine peanut butter, shortening, sugar, milk and vanilla. Beat until well blended. Add egg and beat just until blended (do not over beat, it makes cookies tough).
  • 3. Combine flour, salt and baking soda. Sift, or if you do not own a sifter, just whisk it really well, until you are sure it is well integrated.
  • 4. Add to creamed mixture at low speed. Mix just until well blended. Place round balls (about 2-2 1/2" in diameter for big cookies onto an un-geased cookie sheet, about 2 inches apart. Try to make the balls uniform in size. Flatten with the tines of a fork, going vertical and crossing over horizontally (trademark of peanut butter cookies). Flatten each cookie to about 3/8" thick. Bake for 10-13 minutes until barely set and edges just almost brown. Remove from oven and allow to rest on sheets for about 2 minutes. Remove to foil sheets to continue cooling (cookies will continue to cook a little after being removed from the oven, on the cookie sheets and on the foil.
  • 5. Frosting Filling: 1/2 cup butter, a little softened, but not a lot 2 3/4 cups powdered sugar 3/4 cup cocoa powder (I use Hershey's) 1/2 cup evaporated milk (not condensed) pinch of salt
  • 6. For Frosting: Beat butter until smooth. Whisk together thoroughly the baking cocoa, and salt with the powdered sugar. Add the cocoa mixture and beat, adding some milk alternately. End with dry mixture. Add a very little more milk if desired to preferred consistency. A little bit thick is best for sandwich cookies, to prevent dripping and oozing.
  • 7. Make sandwich cookies, by frosting one cookie generously, but about 1/4 an inch from the edge all around. Place a similar sized cookie on top and press gently. Voila!

Tips:

  • Use creamy peanut butter for a smoother filling.
  • For a chewier cookie, chill the dough for at least 30 minutes before baking.
  • If you don't have parchment paper, lightly grease the baking sheets.
  • Bake the cookies until the edges are golden brown and the centers are set.
  • Let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Conclusion:

These peanut butter sandwich cookies are a classic for a reason. They're easy to make, delicious, and loved by people of all ages. Whether you're looking for a sweet treat to enjoy with a glass of milk or a dessert to bring to a party, these cookies are sure to be a hit.

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