Go Back
Homemade Peanut Butter Cookie Sandwiches photo
Print Recipe Save it for later

Peanut Butter Cookie Sandwiches

These Peanut Butter Cookie Sandwiches are soft, chewy, and filled with creamy peanut butter frosting—pure peanut butter bliss in every bite!
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Course: Dessert
Cuisine: American
Keyword: Cookies, Easy, Peanut Butter, Quick, Sandwich
Servings: 12 servings

Ingredients

For the Cookies:

  • 1 cup creamy peanut butter
  • 1/2 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 1/2 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda

For the Frosting:

  • 1 1/3 cups creamy peanut butter
  • 6 tablespoons unsalted butter room temperature
  • 1 3/4 cups powdered sugar
  • 4-6 tablespoons heavy cream adjust consistency
  • 1 1/2 teaspoons vanilla extract

Instructions

Prepare the Cookie Dough

  • In a large mixing bowl, combine 1 cup creamy peanut butter, 1/2 cup softened unsalted butter, 1 cup packed brown sugar, and 1/2 cup white sugar. Beat on medium speed until light and fluffy, about 3-4 minutes. Add 2 eggs and 1 teaspoon vanilla extract, mixing until incorporated.

Mix Dry Ingredients

  • In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon baking soda. Gradually add to wet mixture, mixing on low speed until just combined. Avoid overmixing.

Chill the Dough

  • Cover and refrigerate dough for at least 30 minutes to firm up and prevent excessive spreading during baking.

Shape and Bake the Cookies

  • Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Scoop dough balls about 2 inches apart, flatten slightly. Bake 10-12 minutes until edges are golden and centers set but soft. Cool 5 minutes on sheet then transfer to cooling rack.

Make the Peanut Butter Frosting

  • Beat 1 1/3 cups creamy peanut butter and 6 tablespoons room temperature unsalted butter until smooth. Gradually add 1 3/4 cups powdered sugar on low speed. Add 4-6 tablespoons heavy cream one tablespoon at a time to reach spreadable consistency. Stir in 1 1/2 teaspoons vanilla extract.

Assemble the Cookie Sandwiches

  • Pair cookies of similar size. Spread 1-2 tablespoons frosting on one cookie's flat side and top with matching cookie to form sandwich. Repeat.

Serve and Enjoy

  • Serve immediately or store in airtight container at room temperature up to 3 days or refrigerate up to a week. Bring to room temperature before serving for best texture.

Equipment

  • Mixing Bowls
  • Electric mixer or stand mixer
  • Measuring Cups and Spoons
  • Baking Sheets
  • Parchment paper or silicone baking mats
  • Cooling racks
  • Spatula or offset spatula
  • Cookie scoop or tablespoon

Notes

  • Chill dough well to prevent cookies from spreading too much while baking.
  • Adjust heavy cream in frosting gradually to get the perfect spreadable texture.
  • Store sandwiches in an airtight container and bring to room temperature before serving for best flavor.
  • Try swapping regular flour with gluten-free flour to make the recipe gluten-free.
  • Freeze assembled sandwiches by layering on a baking sheet then transferring to a freezer bag; thaw before serving.