Do you have a favorite cookie? It can be store-bought or homemade. My favorite cookies, next to Oreos, are Nutter Butters. There is something delightful about the creamy peanut butter insides and the crunchy outer cookie. Nutter Butters are my guilty pleasure. I can eat a whole pack by myself. Is it healthy? No, but it is worth it!
I know it’s easy to run to the store and grab a pack of cookies. Let’s be real, though: homemade cookies are better. They aren’t full of preservatives. The filling in these peanut butter sandwich cookies is a tasty peanut butter cream. They can be crunchy or soft and are the perfect homemade sweet treat. You have to try them!
These easy peanut butter sandwich cookies will remind you of Nutter Butters. These peanut butter sandwich cookies aren’t as small as store-bought nutter butters; they satisfy your need for something sweet faster. In fact, you’ll only need a couple instead of the whole pack.
To create these peanut butter sandwich cookies, I used my five-ingredient classic peanut butter cookies and created a sweet peanut butter cream to fill the middle. I chose to make the peanut butter cookies softer, but you can make them crunchy if you prefer. You would just need to cook the cookies a little longer.
Here are the ingredients you will need:
Cookies
- ½ cup Granulated Sugar
- ½ cup Brown Sugar
- 1 cup peanut butter
- 1 large egg
- 1 tsp vanilla
Filling
- ½ cup creamy peanut butter
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 5-6 Tbsp milk
Instructions:
Make the Cookies
- Preheat the oven to 350° F. Line a baking sheet with parchment paper.
- With an electric mixer, blend together the sugar, peanut butter, egg, and vanilla until they are combined, smooth, and thick! (Roughly 3 minutes)
- Using a cookie scoop, drop rounded Tbs onto a cookie sheet about 2 inches apart.
- Press down with the back of a fork and then press again from the opposite direction to form the perfect criss-cross pattern.
- Bake for about 10–12 minutes until the top is slightly brown. They will still be slightly soft if you press on them while hot from the oven. (Don’t worry, they will crisp up as they cool!)
- Remove from the oven and cool for 5 minutes on the tray before transferring to a wire rack to cook and firm up.
Make the Filling
- In a mixing bowl, use the hand mixer to cream the ingredients for the filling together until well combined.
- Spread the filling on half of the cookies and top each one with another cookie.
- Store in an airtight container.
Need other cookie recipes?
Vanilla Pudding Cookies: Do you like easy sugar cookie recipes? Then you have to try these Vanilla Pudding Cookies. They are full of flavor and the perfect mixture of soft and chewy. They only take a handful of ingredients.
Oatmeal Raisin Cookies: These oatmeal raisin cookies are the definition of a classic recipe! They are soft and chewy and will vanish as soon as you make them. They’ll be your go to oatmeal cookies for years to come.
Easy Peanut Butter Sandwich Cookies
Ingredients
- Cookies
- ½ cup Granulated Sugar
- ½ cup Brown Sugar
- 1 cup peanut butter
- 1 large egg
- 1 tsp vanilla
- Filling
- ½ cup creamy peanut butter
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 5-6 Tbsp milk
Instructions
- Make the Cookies
- Preheat the oven to 350° F. Line a baking sheet with parchment paper.
- With an electric mixer, blend together the sugar, peanut butter, egg, and vanilla until they are combined, smooth, and thick! (Roughly 3 minutes)
- Using a cookie scoop, drop rounded Tbs onto a cookie sheet about 2 inches apart.
- Press down with the back of a fork and then press again from the opposite direction to form the perfect criss-cross pattern.
- Bake for about 10–12 minutes until the top is slightly brown. They will still be slightly soft if you press on them while hot from the oven. (Don’t worry, they will crisp up as they cool!)
- Remove from the oven and cool for 5 minutes on the tray before transferring to a wire rack to cook and firm up.
- Make the Filling
- In a mixing bowl, use the hand mixer to cream the ingredients for the filling together until well combined.
- Spread the filling on half of the cookies and top each one with another cookie.
- Store in an airtight container.