Homemade Peanut Butter Sandwich Cookies
Soft peanut butter cookies sandwiched with a rich peanut butter cream filling. Flour, butter, and peanut butter come together for this nostalgic treat!
Alright, confession time: peanut butter cookies have always been my weakness. Like, we’re talking late-night sneaking into the kitchen with a glass of milk level of weakness. These Homemade Peanut Butter Sandwich Cookies were my attempt to recreate a childhood favorite—you know, those store-bought ones that came in the bright orange box? Yeah, you know the ones.
The first time I made these, I was honestly skeptical. Would they even come close? Spoiler alert: they didn’t just come close—they blew those old cookies out of the water. My husband wandered into the kitchen mid-bake and said, “It smells like a bakery in here.” High praise from someone who usually just says, “What’s for dinner?” My kids? Let’s just say I had to hide the last batch to make sure there were any left for photos. These cookies aren’t just delicious—they’re downright addictive. Trust me, once you try them, you’ll see why they’ve become a regular in our house.
Why You’ll Love This Homemade Peanut Butter Sandwich Cookies Recipe?
Let me just hype these cookies for a sec. Here’s why you need to make them:
- Next-level nostalgia: Remember those peanut butter sandwich cookies from your lunchbox? These are like that, but a million times better.
- Quick and easy: Seriously, 30 minutes from start to finish. You could bake these while binge-watching your favorite show.
- Customizable: Want to drizzle chocolate on top? Add a pinch of sea salt? Go for it. These cookies are your blank canvas.
- Perfectly soft: The cookies are soft, the filling is creamy—it’s texture heaven.
Ingredient Notes:
Let’s break it down, ingredient by ingredient. These simple pantry staples combine into something magical.
- Flour: All-purpose flour keeps things light and soft. Over-measure, though, and you’ll end up with dense hockey pucks—so level that cup!
- Peanut Butter: Smooth and classic is the way to go. Natural peanut butter? Save it for your toast. We need the creamy stuff that won’t separate.
- Butter: Unsalted butter is your BFF here. Salted butter can work in a pinch, but you might need to skip the added salt. And make sure it’s softened—hard butter is a cookie’s worst enemy.
- Brown Sugar: Adds that deep, caramel-y flavor and keeps the cookies soft. It’s like the secret sauce of baking.
- Powdered Sugar: This is what makes the filling so luscious and smooth. Pro tip? Sift it first to avoid any lumps.
Pro Tip: If your dough feels sticky, pop it in the fridge for 10 minutes. Trust me, it’ll make shaping those adorable little peanut shapes way easier.
How To Make Homemade Peanut Butter Sandwich Cookies?
Making these cookies isn’t just easy—it’s actually kind of fun. Here’s how you do it:
- Preheat the oven: Set it to 350°F. Line your baking sheet with parchment paper because, honestly, who wants to scrub cookie residue later?
- Mix the dry ingredients: Grab a bowl and whisk together the flour, baking soda, and salt. It’s like prepping the stage for the main event.
- Cream the good stuff: In another bowl, cream together the butter, brown sugar, and peanut butter. This step is where your cookies get their soft, dreamy texture. Add the egg and vanilla—it’s like adding a little magic.
- Bring it all together: Slowly add your dry ingredients to the wet mixture. Mix just until everything’s combined. Overmixing? That’s a rookie mistake.
- Shape and roll: Roll the dough into 1-inch balls, then shape them into logs. Roll those little logs in sugar for that extra sparkle, then use a fork to make the iconic criss-cross pattern. Don’t forget to pinch the centers into a peanut shape!
- Bake to perfection: Pop them in the oven for 10-12 minutes. They should look lightly golden on the edges but still soft in the middle. Let them cool on the tray for a few minutes before transferring to a wire rack.
- Make the filling: Beat softened butter until it’s nice and fluffy. Add the peanut butter, powdered sugar, milk, and vanilla, and mix until smooth. Spoon a dollop onto the bottom of one cookie and top it with another. Boom—sandwich perfection.
Storage Options:
Here’s how to make sure these cookies last (assuming you don’t devour them all in one go):
- Room temperature: Store in an airtight container for up to three days. They’re perfect for snacking!
- Refrigerator: Keep them chilled for up to a week, but let them warm up a bit before eating—nobody likes cold filling.
- Freezer: Freeze the cookies and filling separately for up to three months. Assemble them fresh when you’re ready to serve.
Frequently Asked Questions:
Can I freeze these cookies?
You sure can! Freeze the dough or baked cookies in a single layer before transferring to a bag or container. The filling freezes well too—just whip it up before assembling.
Do I need a mixer?
Nope! A sturdy whisk and some determination will get the job done. Just make sure your butter is soft—your arms will thank you.
Can I make these ahead of time?
Definitely. Bake the cookies, whip up the filling, and store them separately. Assemble when you’re ready to serve for that fresh-baked vibe.
So, what do you think? Ready to bring some peanut butter magic to your kitchen? I’d love to hear how they turn out—tag me when you make them so I can see your creations!
Homemade Peanut Butter Sandwich Cookies
Ingredients
For the Cookies
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup unsalted butter softened
- 1 cup light brown sugar packed
- 1 cup smooth peanut butter
- 1 large egg
- ½ teaspoon pure vanilla extract
- ½ cup granulated sugar for rolling
For the Peanut Butter Filling
- ¼ cup unsalted butter softened
- ½ cup smooth peanut butter
- 1 ½ cups powdered sugar
- 2 tablespoons whole milk
- ¼ teaspoon pure vanilla extract
Instructions
Prepare the Oven and Baking Sheet
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. Set aside the granulated sugar in a small bowl for rolling the dough.
Mix the Dry Ingredients
- In a medium mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
Cream the Butter and Sugars
- In a large mixing bowl, using a stand mixer or handheld electric mixer, cream the softened butter, brown sugar, and peanut butter until smooth and fluffy.
Incorporate the Wet Ingredients
- Add the egg and vanilla extract to the creamed mixture and mix until fully combined.
Combine the Dry and Wet Mixtures
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated. Avoid overmixing to maintain a tender texture.
Shape the Cookies
- Roll the dough into 1-inch balls, then form each ball into a small log shape. Roll the logs in the reserved granulated sugar and place them on the prepared baking sheet, spaced about 2 inches apart.
Create the Peanut Shape
- Use a fork to press a crisscross pattern on each dough log, then gently pinch the middle to form a peanut shape.
Bake the Cookies
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers remain soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Prepare the Filling
- In a clean mixing bowl, beat the softened butter until fluffy. Add the peanut butter, powdered sugar, milk, and vanilla extract, mixing until smooth and creamy.
Assemble the Sandwich Cookies
- Pair the cooled cookies into similar-sized groups. Spread 1 tablespoon of the peanut butter filling onto the bottom side of one cookie and top with another cookie to form a sandwich. Repeat with the remaining cookies and filling.
