Peanut butter sandwich cookies

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One of my favorite breakfast items as a child was peanut butter on plain white bread.  I enjoy everything about peanut butter, and always felt that crunchy peanut butter was the best sandwich spread after smooth peanut butter.  I always had trouble deciding between the Pirate brand peanut butter sandwich cookies or Mr. Christie’s chocolate chip cookies whenever my mum gave me permission to choose just one pack of cookies during our trip to the supermarket.

I was imagining how wonderful it would be to combine my two favorite cookies into one gigantic creation.  This recipe combines a classic peanut butter cookie with a peanut butter chocolate chip cream filling.  These cookies turned out amazing and very addicting!  I made each cookie quite large, but it is perfectly fine to make them just half the size.  Chocolate and peanut butter are definitely brilliant in combination.  Pure one-of-a-kind sweetness.

    Peanut butter sandwich cookies adjusted

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1 1/2 cups all-purpose flour
1/2 cup cake & pastry flour
1/2 tsp baking soda
3/4 cup unsalted butter, at room temperature
3/4 cup smooth peanut butter
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 tsp vanilla extract
1 large egg


1 1/2 cups confectioners’ sugar
6 tbsp unsalted butter, at room temperature
3/4 cup smooth peanut butter
3 tbsp heavy cream
1/4 cup coarsely chopped unsalted peanuts (optional)
1/4 cup coarsely chopped semisweet chocolate (or mini semisweet chocolate chips)


Make the cookies:  Position oven racks in the upper and lower thirds of the oven and preheat to 350oF.  Line 2 baking sheets with parchment paper.  In a medium bowl, sift together the two flours, baking soda, and salt.

In a stand mixer or hand mixer, cream the butter, peanut butter, and sugars on medium speed until light and fluffy.  Add vanilla and egg, and then continue beating for about 3 more minutes or until smooth and fluffy.

Stir in the flour mixture by hand just until combined.  Do not overmix or the cookies will become hard.  Drop tablespoonfuls of batter, spaced about 2 inches apart onto the prepared baking sheets.  Flatten each ball of dough into a 2-inch round.

Bake until cookies are puffed and golden (approx 12 to 14 minutes), rotating the baking sheets if necessary to promote even baking.  Transfer the cookies to cooling racks.

Make the filling:  Beat the confectioners’ sugar, butter and peanut butter in a small bowl until smooth.  Add the cream and continue beating until smooth and fluffy.  Stir in the chopped peanuts (if using) and chocolate.

Flip half the cookies over and spread a scant 1 tsp of filling onto each over-turned cookie.  Set another cookie on top of the filling, pressing gently to spread the filling.


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