Is there anything more comforting than a peanut butter cookie? But what’s even better? Two peanut butter cookies sandwiched together with a creamy, dreamy peanut butter filling! These Classic Peanut Butter Sandwich Cookies are not only delicious but also surprisingly easy to make. Forget those crumbly, fall-apart cookies you might have struggled with in the past. This recipe guarantees tender cookies that hold their shape perfectly, making them ideal for sandwiching.

Why You’ll Love These Peanut Butter Sandwich Cookies

These cookies are a total winner for so many reasons:

No More Crumbles: The chilling trick ensures they stay together.
Perfectly Peanut Buttery: Double the peanut butter means double the deliciousness.
Easy to Make: Simple ingredients and straightforward instructions.
Kid-Friendly: A guaranteed hit with the little ones (and the big ones too!).
Make-Ahead Friendly: The dough can be made in advance and baked later.

Gathering Your Ingredients for Classic Peanut Butter Cookies

Before we dive into baking, let’s talk about the ingredients. The beauty of this recipe lies in its simplicity, using pantry staples to create something truly special. The key to achieving that perfect peanut butter flavor and texture comes down to the quality and combination of these ingredients. This recipe uses key ingredients that combine to create an irresistible taste and perfect texture.

Save For Later!

Unsalted Butter: We’re using a cup of softened, unsalted butter for both the cookies and the filling. Make sure it’s softened, not melted, to ensure proper creaming.
Creamy Peanut Butter: The star of the show! You’ll need a cup for the cookies and another half cup for the filling. Choose your favorite brand of creamy peanut butter.
Granulated Sugar: One cup of granulated sugar, plus extra for rolling the cookie dough balls. The granulated sugar adds sweetness and helps create a slightly crisp edge on the cookies.
Light Brown Sugar: One cup of packed light brown sugar adds moisture and a delicious caramel-like flavor to the cookies. The molasses in the brown sugar also contributes to their tender texture.
Large Eggs: Two large eggs bind the ingredients together and add richness to the dough.
Vanilla Extract: A teaspoon of vanilla extract enhances the overall flavor of the cookies.
All-Purpose Flour: Two and a half cups of all-purpose flour provide the structure for the cookies. Be sure to measure it accurately, using the spoon-and-level method.
Baking Soda & Baking Powder: These leavening agents help the cookies rise and become light and airy.
Salt: A quarter teaspoon of salt balances the sweetness and enhances the other flavors.

For the Filling:

Powdered Sugar: Two cups of powdered sugar create the smooth, sweet base for the filling.
Milk (or Plant-Based Milk Alternative): Two tablespoons of milk, or your preferred plant-based alternative, will help you achieve the perfect spreadable consistency for the filling.

Crafting Your Peanut Butter Sandwich Cookies: Step-by-Step

Ready to get baking? Don’t be intimidated – these cookies are easier than you might think. The key is to follow the steps carefully, especially the chilling and baking instructions. With a little patience, you’ll be rewarded with perfectly tender, irresistibly delicious peanut butter sandwich cookies. Let’s get started!

Cream Together the Wet Ingredients: In a large bowl, or the bowl of your stand mixer, cream together the softened butter, peanut butter, granulated sugar, and brown sugar. This is where you want to make sure everything is well combined and fluffy. Creaming the butter and sugars together properly incorporates air, which contributes to the cookies’ light and tender texture. This should take about 3-5 minutes on medium speed.
Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then, stir in the vanilla extract. The vanilla extract rounds out the flavors and adds a touch of warmth.
Whisk the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Whisking ensures that the leavening agents are evenly distributed throughout the flour, which is crucial for consistent baking.
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix the dough. Overmixing can develop the gluten in the flour, resulting in tough cookies. Stop mixing as soon as the flour is incorporated.
Chill the Dough: Cover the dough and chill it in the refrigerator for at least 1 hour. This chilling step is absolutely key! It prevents the cookies from spreading too much during baking and helps them hold their shape. Chilling also allows the flavors to meld together and intensifies the peanut butter flavor. You can chill the dough for up to 24 hours.
Preheat and Prep: Preheat your oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper. Parchment paper prevents the cookies from sticking and makes cleanup a breeze.
Roll and Coat: Roll the chilled dough into 1-inch balls. Roll each ball in granulated sugar to coat. Coating the cookies in sugar adds a touch of sparkle and a delightful crunch.
Shape the Cookies: Place the balls about 2 inches apart on the prepared baking sheets. Use a fork to gently flatten each cookie, creating the classic crosshatch pattern. The fork not only flattens the cookies but also creates a decorative pattern.
Bake to Perfection: Bake for 8 to 10 minutes, or until the edges are lightly golden and the centers look set but still slightly soft. Baking them just until set is crucial; overbaking is a main cause of crumbly cookies. They will continue to set up as they cool.
Cool and Transfer: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This allows the cookies to firm up slightly and prevents them from breaking when you transfer them.

Making the Filling:

Cream Butter and Peanut Butter: While the cookies cool, make the filling. In a bowl, beat together the softened butter and peanut butter until smooth.
Add Powdered Sugar and Milk: Gradually beat in the powdered sugar until incorporated, then add the milk or milk alternative one tablespoon at a time until you reach a smooth, spreadable consistency. You may need slightly more or less milk depending on the consistency of your peanut butter.
Assemble the Sandwiches: Once the cookies are completely cool, spread or pipe a generous amount of filling onto the flat side of one cookie and top with another cookie to make a sandwich.

Tips for Perfect Peanut Butter Sandwich Cookies Every Time

Want to ensure your peanut butter sandwich cookies are a resounding success? Here are a few extra tips and tricks to keep in mind:

Don’t Overmix: Overmixing the dough develops the gluten in the flour, leading to tough cookies. Mix just until the ingredients are combined.
Chill Out: Don’t skip the chilling step! It’s crucial for preventing the cookies from spreading too much and becoming crumbly.
Accurate Baking Time: Pay close attention to the baking time. Overbaked cookies will be dry and crumbly, while underbaked cookies will be too soft.
Soft Butter is Key: Ensuring your butter is properly softened (but not melted) is important for proper creaming of ingredients. This will result in soft and chewy cookies.
Even Baking: For even baking, make sure your oven is properly preheated and that you rotate the baking sheets halfway through the baking time.
Storage: Store the assembled cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze the unbaked dough for up to 2 months.
For a fun twist, consider adding chocolate chips to the cookie dough for peanut butter chocolate chip sandwich cookies! For other baking recipes, check out this recipe for Golden Cloud Cookies.

What to Serve With Peanut Butter Sandwich Cookies

These cookies are fantastic on their own, but if you’re looking to create a complete dessert spread, here are a few ideas:

Alongside other cookies such as oatmeal raisin cookies.

Your Peanut Butter Sandwich Cookies Questions Answered (FAQ)

Why are my peanut butter cookies crumbly?

Crumbly peanut butter cookies are often caused by overbaking, overmixing the dough, or not chilling the dough long enough. Follow the recipe instructions carefully, and be sure to chill the dough for at least 1 hour.

Can I use crunchy peanut butter?

While creamy peanut butter is recommended for the smoothest texture, you can certainly use crunchy peanut butter if you prefer. It will add a bit of texture to the cookies.

Can I make these cookies gluten-free?

Yes! Simply substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to choose a blend that contains xanthan gum, as this will help bind the ingredients together.

Can I freeze the cookie dough?

Absolutely! Roll the dough into balls, place them on a baking sheet, and freeze until solid. Then, transfer the frozen dough balls to a freezer bag and store for up to 2 months. When ready to bake, simply bake from frozen, adding a few extra minutes to the baking time.

What can I use instead of milk in the filling?

Any plant-based milk alternative will work well in the filling. Almond milk, soy milk, or oat milk are all good options. You can even use a little bit of heavy cream for an extra rich filling.

Enjoy Your Homemade Peanut Butter Sandwich Cookies!

There you have it – perfectly tender, irresistibly delicious Classic Peanut Butter Sandwich Cookies! These cookies are guaranteed to be a hit with everyone who tries them. So, gather your ingredients, follow the steps, and get ready to enjoy a batch of homemade goodness. Don’t forget to leave a comment below and let me know how your cookies turned out! Also, be sure to share this recipe with your friends and family!