There’s something irresistible about the classic combination of peanut butter and oats, especially when it’s wrapped up in a chewy, cream-filled sandwich cookie. This homemade version is a nostalgic treat that takes inspiration from a favorite store-bought snack, but amps it up with richer flavor and a softer, more satisfying bite. The addition of oats adds a chewy texture that makes these cookies even more satisfying. Once they’re sandwiched together with a light, whipped peanut butter filling, you’ll understand why they might just outshine the originals.
Ingredients for Peanut Butter Sandwich Cookies
Peanut Butter Cookie Ingredients
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1/2 cup (113 grams) butter, softened
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1/2 cup (135 grams) creamy peanut butter
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1/2 cup (100 grams) granulated sugar
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1/2 cup (110 grams) packed light brown sugar
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1 teaspoon (5 milliliters) pure vanilla extract
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1 large egg
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3/4 cup (90 grams) white whole wheat flour
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1/2 teaspoon (2.5 grams) baking soda
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1/4 teaspoon (1.25 grams) baking powder
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1/2 teaspoon (2.5 grams) salt
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1 cup (100 grams) quick oats
Peanut Butter Sandwich Cream Filling
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3 tablespoons (43 grams) butter, softened
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1 cup (120 grams) confectioners’ sugar
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1/2 cup (135 grams) creamy peanut butter
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2 1/2 tablespoons (37 milliliters) cream
How to Make Peanut Butter Sandwich Cookies
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Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare baking sheets without greasing them.
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In a large mixing bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until smooth.
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Add the vanilla extract and egg, mixing until fully incorporated.
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With the mixer on low speed, gradually add in the flour, baking soda, baking powder, salt, and oats, mixing well after each addition. Scrape down the sides of the bowl and blend the dough for another minute.
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Use a rounded 1/2 tablespoon (7.5 milliliters) measuring spoon to scoop uniform portions of dough.
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Press each dough ball gently with a fork in a criss-cross pattern, leaving the cookies about 1/4 inch (0.6 centimeters) thick.
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Prepare two pans of cookies before baking to maintain a steady rhythm with baking each batch for 5–8 minutes.
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Remove the cookies from the oven once the edges just begin to turn golden brown.
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Allow cookies to cool on the baking sheet for 3 minutes so they can finish baking from residual heat, then transfer to a wire rack. They should have golden bottoms and be slightly soft. Once all cookies are fully cooled, begin preparing the filling.
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To make the filling, combine all the filling ingredients in a bowl.
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Beat until smooth and creamy.
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Spread about 1 teaspoon (5 milliliters) to 1/2 tablespoon (7.5 milliliters) of filling onto the flat side of one cookie, then top with another to form a sandwich. For bigger cookies, use a rounded tablespoon (15 milliliters) of filling.
The Ultimate Peanut Butter Lover’s Cookie
Whether you’re baking for a weekend treat or prepping for a party, these homemade peanut butter sandwich cookies strike the perfect balance of nostalgia and indulgence. With a chewy cookie base and a smooth, sweet filling, they offer everything you love about a peanut butter treat—only better. Stack them high on a dessert tray or keep them in the fridge for a cold, creamy snack anytime. Once you take a bite, you won’t be going back to the store-bought kind!
