Best 11 Homemade Peanut Butter Sandwich Cookies Recipes

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Indulge in the delightful Homemade Peanut Butter Sandwich Cookies, a classic treat that combines the irresistible flavors of peanut butter and chocolate. These delectable cookies are made from scratch using simple ingredients, resulting in a soft and chewy texture that melts in your mouth. With a rich peanut butter filling sandwiched between two chocolatey cookies, these cookies offer a perfect balance of sweet and salty flavors. But that's not all! This recipe article also includes variations to cater to different tastes, such as a gluten-free version and a decadent chocolate peanut butter cup filling. Whether you're a peanut butter lover, a chocolate enthusiast, or simply seeking a nostalgic homemade treat, these Homemade Peanut Butter Sandwich Cookies are sure to satisfy your cravings. Dive into the step-by-step instructions and discover the secrets to creating these timeless cookies that will become a favorite in your kitchen.

Let's cook with our recipes!

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

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

Mmm! Peanut butter cookies are doubly good when you sandwich two cookies with chocolate frosting.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h20m

Yield 18

Number Of Ingredients 11

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup shortening
1/4 cup butter or margarine, softened
1 egg
1 1/4 cups Gold Medal™ all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 container (1 lb) Betty Crocker™ Rich & Creamy chocolate frosting or about 1 cup jam

Steps:

  • In large bowl, beat sugars, peanut butter, shortening, butter and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, baking powder and salt. Cover; refrigerate about 3 hours or until firm.
  • Heat oven to 375°F. Shape dough into 1 1/4-inch balls. On ungreased cookie sheet, place balls about 3 inches apart. Flatten slightly in crisscross pattern with fork dipped in flour.
  • Bake 9 to 10 minutes or until light brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Spread chocolate frosting between bottoms of pairs of cookies.

Nutrition Facts : Calories 280, Carbohydrate 33 g, Cholesterol 20 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Sandwich Cookie, Sodium 230 mg, Sugar 24 g, TransFat 2 1/2 g

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.

MINI PEANUT BUTTER SANDWICH COOKIES



Mini Peanut Butter Sandwich Cookies image

Peanut butter lovers go nuts for these rich little sandwich cookies. On a hot day, sandwich ice cream between the cookies instead of frosting. It cools you right down. -Keri Wolfe, Nappanee, Indiana

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 3-1/2 dozen.

Number Of Ingredients 14

1 cup shortening
1 cup creamy peanut butter
1 cup sugar
1 cup packed brown sugar
3 large eggs
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
FILLING:
3/4 cup creamy peanut butter
1/2 cup 2% milk
1-1/2 teaspoons vanilla extract
4 cups confectioners' sugar

Steps:

  • Preheat oven to 350°. In a large bowl, cream shortening, peanut butter and sugars until blended. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture., Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake until set, 11-13 minutes. Remove from pans to wire racks to cool completely., In a small bowl, beat peanut butter, milk and vanilla until blended. Beat in confectioners' sugar until smooth. Spread filling on bottoms of half of the cookies; cover with remaining cookies. Freeze option: Freeze unfilled cookies in freezer containers. To use, thaw cookies and fill as directed.

Nutrition Facts : Calories 240 calories, Fat 11g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 145mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.

HOMEMADE PEANUT BUTTER SANDWICH COOKIES



Homemade Peanut Butter Sandwich Cookies image

Take inspiration from the cookie aisle, and make homemade batches of familiar favorites.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 40m

Yield Makes 30

Number Of Ingredients 9

1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups plus 2 tablespoons all-purpose flour (spooned and leveled)
1/2 cup (1 stick) unsalted butter, room temperature
1 cup packed light-brown sugar
1 1/2 cups smooth peanut butter
1 large egg
1/2 cup whole milk
1/2 cup granulated sugar

Steps:

  • In a bowl, whisk together baking soda, salt, and 2 cups flour; set aside. In a large bowl, using an electric mixer, beat butter, brown sugar, and 1 cup peanut butter until light and fluffy; beat in egg. With mixer on low, gradually add flour mixture, beating just until combined (do not overmix).
  • Form dough into two 8-inch-long rectangular logs. Wrap each log in waxed or parchment paper; freeze until firm, about 1 hour.
  • Preheat oven to 350 degrees, with racks in upper and lower thirds. With a sharp knife, slice dough 1/4 inch thick; place on two baking sheets, 1 inch apart. Bake until cookies are puffed, 12 to 15 minutes, rotating sheets halfway through. Transfer to wire racks; let cool.
  • Make filling: In a saucepan, whisk milk and 2 tablespoons flour over medium until thickened, 2 minutes; let cool. In a bowl, using mixer, beat together 1/2 cup peanut butter and granulated sugar; beat in cooled milk mixture. Spread smooth sides of half the cookies with 1 tablespoon filling; sandwich with remaining cookies.

Nutrition Facts : Calories 180 g, Fat 10 g, Fiber 1 g, Protein 5 g

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 AND JELLY SANDWICH COOKIES



Peanut Butter and Jelly Sandwich Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 2h15m

Yield About 32 cookies

Number Of Ingredients 11

1 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 stick unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 teaspoon pure vanilla extract
1 large egg
1 1/2 cups smooth peanut butter (not natural)
2/3 cup Concord grape jelly

Steps:

  • Whisk the all-purpose flour, whole-wheat flour, baking powder and salt in a medium bowl. Beat the butter, granulated sugar, brown sugar and vanilla in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the egg until combined, then beat in the peanut butter until smooth. Reduce the mixer speed to low and beat in the flour mixture until just combined. Turn out the dough onto a piece of parchment paper and pat into a rectangle. Top with another piece of parchment and roll out the dough into a 1/4-inch-thick rectangle. Refrigerate until firm, about 1 hour.
  • Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Trim the edges of the dough and cut into 1 1/2-inch squares. Arrange 2 inches apart on 2 unlined baking sheets; press each with the back of a fork to make a crisscross pattern, flattening slightly. Gather the scraps and refrigerate until firm, if needed; reroll to cut out more cookies.
  • Bake, switching the pans halfway through, until the cookies are almost set, about 14 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely. Sandwich the grape jelly (about 1 teaspoon per sandwich) between the cookies.

PEANUT BUTTER SANDWICH COOKIES



Peanut Butter Sandwich Cookies image

Another hit recipe that everyone loves! These rich and moist cookies take time and patience to prepare. These cookies sandwich a thin layer of peanut butter, and almost remind me of Nutter Butter cookies... but only better! Kids love them!

Provided by Cooking to Perfecti

Categories     Dessert

Time 2h12m

Yield 24 cookies

Number Of Ingredients 8

1 1/2 cups sifted flour
1/2 sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup shortening
1/2 cup creamy peanut butter
1/4 cup light corn syrup
1 tablespoon milk

Steps:

  • Preheat oven to 350°.
  • Sift together dry ingredients.
  • Cut in shortening and peanut butter, until mixture resembles coarse meal.
  • Blend in syrup and milk.
  • Shape into 2-inch rolls; chill until hard.
  • Cut 1/8 to 1/4-inch thick slices.
  • Place half of the slices on ungreased cookie sheet; spread each with 1/2 teaspoon peanut butter.
  • Cover with remaining slices; seal edges with fork.
  • Bake for about 12 minutes.
  • Cool slightly and remove from sheet to wire rack.
  • Cool completely.

Nutrition Facts : Calories 108.2, Fat 7.1, SaturatedFat 1.6, Cholesterol 0.1, Sodium 77.8, Carbohydrate 9.8, Fiber 0.5, Sugar 1.5, Protein 2.2

PEANUT BUTTER SANDWICH COOKIES



Peanut Butter Sandwich Cookies image

The recipe for these tasty treats was found in Debbie Macomber's Cedar Cove Cookbook, 2009. Preparation time does not inclue the time needed for the cookies to cool.

Provided by Sydney Mike

Categories     Dessert

Time 34m

Yield 30 sandwich cookies, 30 serving(s)

Number Of Ingredients 12

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup unsalted butter, room temperature
2 cups creamy peanut butter
1 cup light brown sugar, packed
1 cup granulated sugar (plus extra for topping)
2 large eggs
2 teaspoons pure vanilla extract
6 ounces cream cheese, room temperature
1/2 cup creamy peanut butter
1/2 cup powdered sugar

Steps:

  • Preheat oven to 350 degrees F & line 2 baking sheets with parchment paper for even browning & to guard against burning.
  • FOR THE COOKIE DOUGH ~ In a medium bowl, whisk together the flour, baking soda & salt.
  • In a large bowl, & with an electric mixer at high speed, beat butter, peanut butter & both sugars until light & fluffy.
  • Beat in eggs & vanilla, then gently fold in the flour mixture until just incorporated.
  • Roll a rounded tablespoon of dough between your hands to make a ball, then place it on the prepared baking sheets. Repeat until cookie dough is all used up.
  • Dip a fork in some additional granulated sugar & press each dough ball to make a crisscross pattern.
  • Bake for 14 minutes or until lightly brown around the edges.
  • Set the baking sheets on wire racks & cool 5 minutes before transferring cookies directly onto the wire racks to cool completely.
  • FOR THE FILLING ~ In a medium bowl beat all filling ingredients together until creamy.
  • Spread 1 tablespoon of the filling onto the flat side of 1 cookie & press the flat side of a 2nd cookie onto the filling, creating a cookie sandwich. Repeat until sandwich cookies are completed!

Nutrition Facts : Calories 297.4, Fat 19.3, SaturatedFat 7.4, Cholesterol 34.9, Sodium 226.5, Carbohydrate 26.7, Fiber 1.5, Sugar 18, Protein 7.1

PEANUT BUTTER SANDWICH COOKIES



Peanut Butter Sandwich Cookies image

"I work in our school office and help my husband on our hog and cattle farm. When I find time to bake a treat, I like it to be special. The creamy filling gives traditional peanut butter cookies a new twist." By Debbie Kokes. From Taste of Home.

Provided by Courtly

Categories     Drop Cookies

Time 23m

Yield 48 cookies, 48 serving(s)

Number Of Ingredients 13

1 cup butter flavor shortening
1 cup creamy peanut butter
1 cup sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
3 eggs
3 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup creamy peanut butter
3 cups confectioners' sugar
1 teaspoon vanilla extract
5 -6 tablespoons milk

Steps:

  • In a mixing bowl, cream the shortening, peanut butter and sugars. Add vanilla. Add eggs, one at a time, beating well after each addition.
  • Combine flour, baking soda and salt; add to creamed mixture.
  • Shape into 1-inch balls and place 2 inches apart on ungreased baking sheets. Flatten to 3/8 inch thickenss with a fork.
  • Bake at 375 for 7-8 minutes or until golden. Cool on wire racks.
  • In a mixing bowl, beat filling ingreadients until smooth.
  • Spread on half of the cookies and top each with another cookie.

Nutrition Facts : Calories 182.3, Fat 8.8, SaturatedFat 2.1, Cholesterol 11.8, Sodium 108.4, Carbohydrate 23.8, Fiber 0.7, Sugar 16.7, Protein 3.3

Tips:

  • Use creamy peanut butter for a smooth and creamy filling.
  • Chill the dough for at least 30 minutes before rolling and baking. This will help the cookies hold their shape and prevent them from spreading too much.
  • Bake the cookies until they are just set around the edges. Overbaking will make them dry and crumbly.
  • Let the cookies cool completely before filling them. This will help prevent the filling from melting and making the cookies messy.
  • If you don't have a piping bag, you can use a plastic bag with the corner snipped off to fill the cookies.
  • Be creative with your fillings! You can use any type of jam, jelly, or frosting that you like.
  • Store the cookies in an airtight container at room temperature for up to 3 days.

Conclusion:

Peanut butter sandwich cookies are a classic American treat that are loved by people of all ages. They're easy to make and can be customized with your favorite fillings. Whether you like them simple with just peanut butter or you prefer them with a layer of jelly or frosting, these cookies are sure to satisfy your sweet tooth.

So next time you're looking for a delicious and easy-to-make treat, give these peanut butter sandwich cookies a try. You won't be disappointed!

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