Soft and sweet, this simple Peanut Butter Sandwich Cookies recipe rivals your store-bought faves.
Do you remember Nutter Butters? I don’t need to remember them, because they’re still very much a presence in my life. They’re sweet, salty, and rich, and it’s impossible for me to stop at two, which is apparently the serving size. Ha—like that’s anything but a suggestion. And before you get preachy on me, I’m fully aware they’re loaded with partially hydrogenated oils, high fructose corn syrup, and artificial flavors. I’m an American, and it’s my constitutional right to overconsume food-like products.
Joking aside, I have been cutting down our family’s junk food over the past several years. I’m not in the food-coloring-will-give-you-cancer camp, but I do think our gut biomes could benefit from fewer ultra-processed snacks. Does that mean that I need to stop enjoying the beauty of some peanut butter sandwiched between two cookies? I submit to you that it does not! You just have to pull out your mixer, don that apron, and go full Martha Stewart.
And don’t worry, newbies. Peanut butter sandwich cookies are simple enough—no tricks—just you, the oven, and the best peanut butter filling ever. While you can use whatever peanut butter you’d like, I strongly suggest you stick with the all-natural stuff here. Peanut butter sans hydrogenated oils and added sugars is going to taste even better here. Why? Because you’ll already be adding powdered sugar for some subtle sweetness, along with vanilla extract and milk. This trio of flavors is what turns the filling into more of a frosting. In my experience, processed peanut butters cause an imbalance. More on that later.
Anyway, if you grew up on peanut butter sandwich cookies from a package, you’re in for a treat. I can’t say my recipe is healthier—but I will say that they’re tastier!
Natural peanut butter vs. the other stuff
Truth be told, I actually really enjoy conventional peanut butter. As a ’90s kid, the Jif peanut butter ads have forever ingrained themselves in my memory. I practically get a Pavlovian response any time I walk past a jar in the grocery store. Despite this pull, I’ve been resisting the urge, instead buying (and making) peanut butter that comes from one source—peanuts. Crazy, right?
Natural peanut butter is essentially ground peanuts. Sometimes you add salt, but really, that’s it. You don’t even need extra oils, because peanuts add all the oil you require. The only caveat is that you’ve got to give it a good stir. I love the taste of roasted peanuts, and man, does it go well with my toasted sourdough in the morning!
The Jifs and Skippys of the world use ingredients like hydrogenated oils, sugar, and other stabilizers to give you that ultra-smooth consistency we all love. Is Jif more spreadable? I suppose. It’s definitely smoother. However, after years of enjoying natural peanut butter, I don’t think the trade-offs are worth it. Besides, natural peanut butter spreads just fine.
To me, processed peanut butter almost tastes like a dessert. It’s simply too sugary, and with a recipe like this, natural peanut butter works better. It’s what gives the cookie sandwiches their home-baked flavor. Go natural if you can!
How do I store leftovers?
If you use an airtight container, these cookies can be stored at room temperature for up to 3 days. They also freeze well for up to 2 months—thaw on the counter for 15 to 30 minutes before serving.
Serving suggestions
Besides a cold glass of milk, my kids enjoy these cookies with Rich And Creamy Hot Chocolate. They also make a great topping for Vanilla Bean Ice Cream. I’ll even blend them with a Vanilla Milkshake and pretend my kitchen is a Dairy Queen.
Peanut Butter Sandwich Cookies
Ingredients
- 1/2 cup unsalted butter softened
- 2/3 cup granulated sugar
- 1/3 cup light brown sugar packed
- 1/2 cup creamy peanut butter
- 1/2 teaspoon vanilla extract for cookie dough
- 1 large egg at room temperature
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 6 tablespoons creamy peanut butter for filling
- 2 cups powdered sugar
- 1 1/2 teaspoons vanilla extract
- 4 tablespoons milk
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- In a large bowl, beat the butter, granulated sugar, light brown sugar, creamy peanut butter, vanilla, and egg until the mixture is smooth and creamy.
- Stir in the all-purpose flour, baking soda, baking powder, and salt until just combined. Avoid overmixing to keep the dough tender.
- Scoop tablespoon-sized balls of dough and place them about 2 inches apart on the prepared baking sheet.
- Bake for about 11-13 minutes. The cookies should be puffy and light. They may look soft in the center, but will firm up as they cool.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- In a bowl, mix 6 tablespoons creamy peanut butter with the powdered sugar, vanilla extract, and milk until smooth and spreadable. Spread or pipe a generous layer onto one cookie and top with another to form a sandwich. Repeat with the remaining cookies.
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