Peanut Butter Sandwich Cookies Recipe

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Dianne
Dianne January 13, 2021
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How To Make Peanut Butter Sandwich Cookies

There’s nothing more satisfying than having some tasty peanut butter sandwiched between two crunchy and chewy cookies like this sandwich cookies.

Preparation: 30 minutes
Cooking: 10 minutes
Total: 40 minutes
Serves:

Ingredients

  • ¾cupall-purpose flour,(95g), spoon & leveled
  • 1cupold-fashioned rolled oats,(80g)
  • ½tspbaking soda
  • ½tspbaking powder
  • ½tspsalt
  • cupunsalted butter,5 tbsp (75g), softened to room temperature
  • ¾cupbrown sugar,(150g) packed light or dark
  • ¼cupgranulated sugar,50g
  • cupcreamy peanut butter,170g
  • 1large egg,at room temperature
  • 1tsppure vanilla extract

For Frosting:

  • 1cupcreamy peanut butter,250g
  • 1tbsphoney
  • ¼cupconfectioners’ sugar,30g

Instructions

  1. Preheat oven to 350 degrees F.

  2. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

  3. Whisk the flour, oats, baking soda, baking powder, and salt together until combined. Set aside.

  4. With a stand mixer, beat the butter, brown sugar, and granulated sugar together on high speed until completely smooth and creamy for about 2 minutes.

  5. Add the peanut butter, egg, and vanilla extract and beat on high speed until combined, about 1 minute.

  6. Scrape down the sides and bottom of the bowl as needed to combine. 

  7. Add the dry ingredients to the wet ingredients and mix on low until combined.

  8. Scoop cookie dough into balls, about 2 heaping teaspoons of dough per cookie, and arrange 3 inches apart on the baking sheets.

  9. Using the back of a measuring cup or drinking glass, gently press down on each dough ball to slightly flatten.

  10. Bake for 10 to 11 minutes or until edges are lightly browned and appear set.

  11. Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely before sandwiching.

  12. In a large bowl using a hand-held mixer, beat the frosting ingredients together until combined and smooth. 

  13. Spread the frosting onto the flat side of one cookie and sandwich with the other. Repeat with remaining.

Recipe Notes

  • Cookies will stay fresh covered at room temperature for 3 days or in the refrigerator for 1 week.

Nutrition

  • Calories: 231.20kcal
  • Fat: 14.67g
  • Saturated Fat: 4.29g
  • Trans Fat: 0.14g
  • Monounsaturated Fat: 6.55g
  • Polyunsaturated Fat: 2.97g
  • Carbohydrates: 21.37g
  • Fiber: 1.58g
  • Sugar: 12.46g
  • Protein: 6.16g
  • Cholesterol: 17.43mg
  • Sodium: 108.15mg
  • Calcium: 28.57mg
  • Potassium: 151.85mg
  • Iron: 0.88mg
  • Vitamin A: 29.88µg
  • Vitamin C: 0.01mg
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