Peanut Butter Sandwich Cookies

Serves     24 Cookies

We use two different peanut butters in this recipe. Skippy creamy peanut butter makes the filling smooth and creamy. Adams crunchy peanut butter, which like other natural peanut butters must be very well mixed before measuring to evenly distribute the oil, has just the right almost-runny consistency and crunchy bits of peanuts to give the cookies the perfect texture. We prefer moist brown sugar, from a resealable plastic bag rather than from a box.
This recipe requires a 2 hour or longer chill of the shaped cookie dough, so plan accordingly.
Since you can only bake 8 cookies per baking sheet, and the cookies must be double panned, you’ll have to bake them in batches. Be sure to cool the baking sheets between batches before re-using them.
The amount of salt in the filling is a perfect balance to the creamy peanut butter, but if you are substituting table salt for the kosher salt called for in the recipe, be sure to cut the amount in half.

For the peanut butter filling:
1½ cups creamy peanut butter, such as Skippy
6 tablespoons unsalted butter, softened
2 tablespoons powdered sugar
2 tablespoons honey
1 teaspoon kosher salt

For the peanut butter cookies:
1½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 2/3 cups rolled oats, such as Quaker Old Fashioned
½ teaspoon kosher salt
1 cup plus 2 tablespoons unsalted butter, softened
1/3 cup chunky peanut butter, such as Adams, well mixed
¾ cup sugar
2/3 cup packed brown sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract


To make the peanut butter filling, combine all the filling ingredients in a bowl using a whisk. Cover and chill the mixture until you are ready to fill the cookies.
To make the peanut butter cookies, in a bowl, sift together the flour, baking soda, and baking powder. Stir in the oats and the salt. Set the dry ingredients aside.
In the bowl of an electric mixer with the paddle attachment, combine the butter, chunky peanut butter, and sugars and cream on medium-high speed until very fluffy and pale, at least 3 minutes, scraping down the mixing bowl as needed.
Turn the mixer to medium-low and add the eggs, one at a time, beating to incorporate each egg, and scraping down the bowl as needed. Beat in the vanilla extract. Add the dry ingredients on low speed in three to four additions and mix until just combined. Do not over mix. Remove the bowl from the mixer and scrape down the bowl with a rubber spatula, going all the way to the bottom of the bowl to mix in the dry ingredients well.
Use an ice cream scoop to portion all the cookies in one ounce scoops (or use about a heaping tablespoon per cookie), placing the scoops on a parchment lined baking sheet. You should have about 48 cookies. (You can place all the cookies close together for the chilling step- you will space them for baking later.) Chill the scooped cookies for at least 2 hours or longer.
When you are ready to bake the cookies, preheat the oven to 375°F. Arrange 8 cookies, spaced evenly apart and staggered, per parchment lined baking sheet. Note: Do not flatten the cookies; they will flatten as they bake.) Set the baking sheet inside another baking sheet to “double pan,” and place it in the oven. Bake until evenly golden, about 12 minutes, rotating the pan halfway through the cooking time. Remove the pan from the oven and cool on a wire rack about 10 minutes before removing the cookies with a metal spatula. Allow the cookies to cool completely before filling them.
To make a cookie sandwich, turn one cookie flat side up and spread with a little less than 2 teaspoons of filling. (If you have a one-ounce scoop, you can slightly under-fill it to portion the filling, or under-fill a tablespoon.) Top with another cookie, flat side down, pressing gently. Repeat until all the cookies are assembled into sandwiches.


Notes and Instructions

Photo credit: Ed Anderson