If ever there was a peanut butter lover’s cookie, it’s these peanut butter sandwich cookies! They are soft, creamy, and completely delicious. You get that wonderful saltiness from the nuts that plays against the sweetness of the cookie. Read below for the recipe.
What’s in Peanut Butter Sandwich Cookies?
These peanut butter cookies consists of peanut butter, butter, sugar, shortening, flour, and a few dry ingredients. This is not an eggless peanut butter cookie recipe or one of those 3 ingredient peanut butter cookies.
Instead, this is like your grandma’s peanut butter cookies you ate as a kid, but better, and more intensely peanut flavored!
The filling also has a rich peanut butter taste with just four ingredients to make it sweet, salty, and creamy.
When I was making these cookies, I was really hesitant to add the peanut butter filling because it seemed like a lot of peanut butter.
But, I had no reason to worry. As soon as I took a bite, I realized just how wrong it would be to not add the filling!
I also had the instant thought that these would be amazing peanut butter Christmas cookies if you wanted to gift them or use them fo a cookie swap. I don’t know anyone who would complain as long as they like peanut butter.
How to Make Peanut Butter Filled Cookies
Make the Cookies
To start, make the peanut butter cookies using the basic creaming method. The basic creaming method includes creaming the fats and sugar, mixing in the eggs and vanilla, and then mixing in the dry ingredients.
Scoop the dough, roll them into smooth balls, and gently press a fork across the top of the cookies from top to bottom and left to right. This makes that classic peanut butter cookie mark, although it will mostly disappear during baking.
Add crushed nuts on top at this point if desired. Bake and let cool.
Make the Peanut Butter Filling
Cream the peanut butter filling ingredients until smooth and creamy. Add enough milk so that the filling doesn’t look dry. The filling should be a nice, creamy and spreadable consistency, but not runny.
Spread the filling on half the cookies and top with other cookies.
Best Peanut Butter for These Cookies
I thought it would be important to address the different types of peanut butter out there because not all are created equally. They won’t all give you the same results, so let’s talk about what you can and can’t use.
First, don’t use natural peanut butter. The consistency is different, as is the flavor. It will give you a runny mess that doesn’t turn into a good cookie.
Second, you might think about using peanut butter powder for these cookies, but again. It doesn’t give the right flavor or consistency.
it’s best to use a traditional, creamy peanut butter for both the cookies and the filling for optimal results. If you wish to add some crunch, add 1/4-1/2 cup crushed peanuts to the dough or on top of the cookies.
I wouldn’t substitute crunchy peanut butter for these cookies though. It’s better to control the amount of nuts and crunch.Print
Peanut Butter Sandwich Cookies
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Total Time: 38 minutes
- Yield: 2 dozen 1x
- Category: Cookies
For the Peanut Butter Cookies
- 113 g unsalted butter, soft but cool (1/2 c)
- 113 g shortening (1/2 c)
- 226 g creamy peanut butter (1 c)
- 200 g brown sugar (1 c)
- 200 g granulated sugar (1 c)
- 3 eggs
- 1 tsp vanilla
- 1/4 tsp salt
- 2 tsp baking soda
- 405 g all-purpose flour (3 cups + 6 Tbs)
- Finely chopped peanuts (optional)
For the Peanut Butter Filling
- 113 g creamy peanut butter (1/2 c)
- 240 g powdered sugar (2 c)
- 1 tsp vanilla
- 5–7 tablespoons milk
To Make the Soft Peanut Butter Cookies
- Preheat oven to 375 degrees.
- Cream butter, shortening, and peanut butter on medium low in a stand mixer (with paddle attachment). Add both sugars and cream on same speed. Don’t mix on high as this will change the consistency of the fats and sugars.
- Next, add the vanilla and then eggs one at a time with the mixer on medium low.
- Add dry ingredients and mix just until the dough comes together.
- Scoop the dough with a tablespoon scoop, roll each peanut butter cookie dough ball until smooth, and place 12 on a half sheet pan. Use the tines of a fork to gently press the top of the cookie going vertically and horizontally to make the classic criss cross marking on top. Don’t press hard, however. We want the dough to stay in the shape of a ball as much as possible.
- Add crushed nuts if desired (completely optional). Bake for 7-9 minutes, or until edges are lightly golden brown.
- Transfer to a cooling rack after cooling for 5 minutes on the pan. Let cool completely (about 20 minutes).
To Make the Peanut Butter Filling
- With a hand or stand mixer, mix peanut butter, powdered sugar, and vanilla. Add 5 Tbs of milk and mix. Then add 1/2 a tablespoon more at a time until the peanut butter filling is creamy and spreadable. It should not be runny, however, so be careful when adding the milk.
- Spread peanut butter on the bottom side of half the cookies, then top with the remaining cookies. Gently press together until peanut butter comes to the edges. Enjoy and store remaining peanut butter sandwich cookies in an airtight container at room temperature for up to a week.
Keywords: peanut butter sandwich cookies, peanut butter filling, soft peanut butter cookies