Double peanut butter sandwich cookies. Two soft, chewy, peanut butter cookies sandwiching a sweet peanut butter cream. What more could you ask for?

You guys, I haven’t updated this blog in forever. But I have a good excuse! Tax season + Jewish holidays + a last minute overseas flight + breaking my foot a few hours before aforesaid last minute overseas flight. That makes for more than one good excuse, actually.

But now we’re back to normal.

(Well, not really. We’re never normal around here. I should have said back on schedule.)

Tax season is over (phew), holidays are done, we’re back at home, and my foot is in this gigantic annoying boot cast thing. Yay.

So I haven’t updated in awhile, and my past few posts were sadly not peanut butter dessert recipes. And I am going through serious peanut butter withdrawal. My palms are all sweaty, and my head is spinning, and I’m shaking all over, and (gimme a sec while I Google some more withdrawal symptoms, will you?)

Anyway. Peanut butter dessert withdrawal. It’s totally a real thing, ok? And by totally a real thing, I mean I most definitely did not make it up within the past five minutes.

To save all my dear readers from this dread disease, I will selflessly post this recipe for double peanut butter sandwich cookies. Aren’t I just the nicest person ever?

Here goes:

Double peanut butter sandwich cookies

Recipe source:
Broma Bakery
Plus some edits by Yours Truly. (Yours Truly being me, of course. So maybe I should have said edits by me, truly. The edits are truly by me! I promise!)

INGREDIENTS

For the peanut butter cookies:
1/2 cup unsalted butter or margarine, softened
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 cup peanut butter
1/2 teaspoon vanilla extract
1/2 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups quick oats

For the peanut butter cream filling:
1/2 cup confectioner’s sugar
1 cup smooth peanut butter
Milk or milk substitute, as needed

DIRECTIONS

Preheat an oven to 350°F. In a large bowl, mix butter, both sugars, egg, peanut butter, and vanilla. Add flour, baking powder, baking soda, and salt. Make sure to mix the baking powder, soda, and salt into the flour before mixing the flour into the rest of the batter. Add oats and mix to combine.

Place rounded teaspoonfuls of batter on a parchment paper lined baking sheet. (Use the teaspoon and don’t just guesstimate like I usually do. It will make these cute mini cookies.) Using your finger, pat dough down so they form small flattened circles. Bake for 8 minutes.

While the cookies are baking, whisk together the confectioner’s sugar and peanut butter. Add milk or milk substitute as necessary until a spreadable glaze consistency is formed.

To fill the cookies:  Dollop a spoonful of filling onto the flat bottom of a cookie. Place a second cookie on top of filling and press together until filling just comes to the edges.

Try not to eat all cookies at once. (But if you do, we won’t tell anybody)

Double Peanut Butter Sandwich Cookies Verdict

You may have noticed (and if not, you can pretend you did to make me feel better) that I changed things up a bit. Instead of copying the original recipe as written and then listing what I changed in a separate section after, I just incorporated my changes into the recipe itself. Do you like that better or worse? Leave a comment and let me know!

But back to double peanut butter sandwich cookies.

These cookies are delicious. I made them twice, once with the filling and once without. Even without the filling, they are perfectly soft and chewy and peanut buttery and sweet. Adding the filling just kick it up a notch to a level of peanut buttery perfection you would not have believed possible. Seriously. These are that good. And they are so cute and tiny, you don’t feel guilty about eating ten cookies at once, so that’s a plus.

recipe grade: A+

Check out some other dessert recipes here

Peanut butter glazed peanut butter chocolate chip bundt cake
Homemade Cinnamon Buns
Whole Wheat Tahini Cookies
Best Donut Holes

And if you need some mains, try these

Pasta Alfredo with Mushrooms
Meat Lasagna
Easy Shepherd’s Pie
Chocolate Hidden Vegetable Pancakes

Continue to Content

Double Peanut Butter Sandwich Cookies

Yield: 20 cookies

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

Double peanut butter sandwich cookies. Two soft, chewy, peanut butter cookies sandwiching a sweet peanut butter cream. What more could you ask for?

Print

Ingredients

Peanut butter cookies

• 1/2 cup butter or margarine, softened
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 egg
• 1/2 cup peanut butter
• 1/2 tsp vanilla extract
• 1/2 cup flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups quick oats

Peanut butter filling

• 1/4 cup confectioner's sugar
• 1/2 cup peanut butter, smooth
• milk or milk substitute, as needed

Instructions

1. Preheat an oven to 350°F. In a large bowl, mix butter, both sugars, egg, peanut butter, and vanilla. Add flour, baking powder, baking soda, and salt. Make sure to mix the baking powder, soda, and salt into the flour before mixing the flour into the rest of the batter. Add oats and mix to combine.
2. Place rounded teaspoonfuls of batter on a parchment paper lined baking sheet. (Use the teaspoon and don’t just guesstimate like I usually do. It will make these cute mini cookies.) Using your finger, pat dough down so they form small flattened circles. Bake for 8 minutes.
3. While the cookies are baking, whisk together the confectioner’s sugar and peanut butter. Add milk or milk substitute as necessary until a spreadable glaze consistency is formed.
4. To fill the cookies:  Dollop a spoonful of filling onto the flat bottom of a cookie. Place a second cookie on top of filling and press together until filling just comes to the edges.
5. Try not to eat all cookies at once. (But if you do, we won’t tell anybody)

Notes

You will have a much easier time mixing the glaze if you use a whisk.

Recommended Products

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Nutrition Information:

Yield: 20 Serving Size: 20 cookies
Amount Per Serving: Calories: 205Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 23mgSodium: 231mgCarbohydrates: 21gFiber: 1gSugar: 12gProtein: 5g

Nutrition information was calculated using a third party calculator.

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