Peanut Butter Sandwich Cookies

peanut butter sandwich cookies

Sweet, creamy peanut butter buttercream sandwiched between two classic peanut butter cookies for a decadent peanut butter sandwich cookie, perfect with a glass of milk.

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How do you make a soft, chewy peanut butter cookie even better?  Slather some peanut butter buttercream in the middle.  Heaven.

Every time I bring sandwich cookies to a party, they are immediately devoured.  Something about adding a little buttercream to a peanut butter cookie takes it from a boring, basic classic to something fancy.  

If you’re feeling really sassy, maybe try filling these cookies with plain chocolate buttercream or peanut butter chocolate buttercream or just add a little of your favorite jam on top of the peanut butter filling!

Tips on making sandwich cookies

  • Try and make your cookies as similarly sized as possible.  This will be both more visually pleasing and your buttercream won’t ooze everywhere.
  • Use less buttercream than you want to.  We all want a healthy amount of buttercream, otherwise, what’s the point, but keeping it reasonable also prevents your buttercream from oozing everywhere.
  • Use an offset spatula or piping bag to fill the cookies.  Both these tools help keep everything neat and tidy
  • Stay away from the edges of your cookie when filling.  Because you put the top cookie onto the bottom and squish together, leaving a little room helps prevent oozing.

Peanut Butter Cookies

Course Dessert
Cuisine American
Servings 15 sandwich cookies


  • 1/4 cup butter
  • 1/4 cup shortening
  • 1/2 cup smooth peanut butter
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking soda
  • 1 1/4 cups all purpose flour


  • Melt butter, shortening, and peanut butter together in the microwave in a microwave safe bowl. Stir in brown and white sugar. Add egg and vanilla, stir to combine. Sprinkle in baking soda. Stir in flour a little at a time until a thick dough is formed.
  • Scoop even sized teaspoonfuls onto a greased cookie sheet. Bake at 350 degrees for 8-10 minutes. You want a soft cookie with just a hint of crispiness around the edges.

Peanut Butter Buttercream

Creamy, peanut buttery buttercream perfect for swirling on top of your favorite chocolate cake.
Course Dessert
Keyword frosting
Prep Time 20 minutes
Servings 48 cupcakes


  • 1 cup butter softened (2 sticks)
  • 1 cup creamy peanut butter regular, not natural
  • 8 cups powdered sugar (1-2 pound bag)
  • 2 teaspoons vanilla
  • 1/4 cup water


  • If using a stand mixer, fit with paddle attachment.  Beat together butter and peanut butter.  Stop mixer and scrape down sides.
  • Add vanilla extract and beat to combine.
  • Slowly (and I cannot stress that enough) pour in powdered sugar.  If the mixture is getting too thick as you’re adding the powdered sugar, stop mixer and scrape down the sides.  Add 2 tablespoons of water and beat to combine.
  • Once all the powdered sugar is in, evaluate your consistency.  For piping Wilton 1M swirls, I like my frosting to be easily stirrable but have my spatula still stand up in the frosting.  If your frosting is too thick, you can add in more water 1 tablespoon at a time until desired consistency.  

If you like these sandwich cookies, you might want to check out these Orange Cake Mix Sandwich Cookies or these Chocolate Peanut Butter Cracker Sandwich Cookies!