Peanut Butter Cookie Sandwiches
Total Time
50 minutes
Prep Time
30 minutes
Cook Time
10 minutes
Rating
4.8 out of 5 stars
(37)
Ingredients
about 20 sandwiches
- 3/4 cup (94g) all-purpose flour (spooned & leveled)
- 1 cup (85g) old-fashioned whole rolled oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup (71g) 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 (21g) honey
- 1/4 cup (30g) confectioners’ sugar
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Preparation
Step 1
Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Step 2
Whisk the flour, oats, baking soda, baking powder, and salt together until combined. Set aside.
Step 3
In a large bowl using a handheld 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.
Step 4
Scoop cookie dough into balls, about 2 heaping teaspoons of dough per cookie (almost 1 Tablespoon), 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.
Step 5
Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely before sandwiching.
Step 6
Make the frosting: In a large bowl using a handheld 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. Repeat with remaining.
Step 7
Cookies will stay fresh covered at room temperature for 3 days or in the refrigerator for 1 week.
Step 8
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Chef's notes
You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. Allow to come to room temperature before continuing with step 4. Baked cookie sandwiches freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature, if desired, before serving. Unbaked cookie dough balls will freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
I don’t recommend a natural or homemade peanut butter for the cookies or filling. You want a thick, non-oily creamy peanut butter such as Jif or Skippy.
Be sure to check out my top 5 cookie baking tips and these are my 10 must-have cookie baking tools.
