Irresistibly soft and chewy Peanut Butter Sandwich Cookies stuffed with melt in your mouth creamy peanut butter filling!
I loooooooooove peanut butter. I love it in sweets, I love it in savory dishes, I love it on a spoon by itself, I love it on a spoon covered with chocolate chips. And please don’t leave me with a box of Do-si-dos® if you expect to come home to any. And I beg you not to leave me with a batch of these Soft and Chewy Peanut Butter Sandwich Cookies and expect me to stop at just 3, but I do beg you to leave me with them…
Peanut butter truly is my biggest foodie weakness. It leaves me weak at the knees and more weak in will power, so naturally, I needed to create a cookie with 3 layers of peanut butter.
I used the same Peanut Butter Cookie recipe that I used in my Sea Salt Oreo Stuffed Peanut Butter Cookies (insane if you haven’t tried them!) because the cookies are so soft and chewy and just scrumptious and then proceeded to layer the cookies with velvety peanut butter cream…
The luscious Peanut Butter Cream Filling is not overly sweet as to not overpower the two sandwiching cookies but sweet enough you will be licking the bowl, leaving you with a cookie that is somewhat of a cross pollination of Do-si-dos® and Nutter Butters but even more delicious because the cookies are soft and chewy!
I love you peanut butter. And I love you Peanut Butter Sandwich Cookies!
And so does Kiwi (click HERE)…
Want to try these Soft and Chewy Peanut Butter Sandwich Cookies?
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©Carlsbad Cravings by CarlsbadCraving
| Prep Time | 20 minutes |
| Cook Time | 12 minutes |
| Servings | -24 cookies |
- 1 cup creamy peanut butter
- 1/2 cup butter, softened
- 1 cup brown sugar, packed
- 1/2 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups AP flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/4 cups creamy peanut butter
- 6 tablespoons unsalted butter, room temperature
- 1 3/4 cups Powdered sugar
- 4-6 tablespoons heavy cream
- 1 1/2 teaspoon vanilla extract
Ingredients Peanut Butter Cookies
Peanut Butter Filling
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- Peanut Butter Cookies: In a stand or electric mixer, cream peanut butter and butter together until very smooth. Add sugars and continue to beat until very creamy. Add in eggs and vanilla and mix until well combined.
- In a separate bowl, whisk flour, baking powder and baking soda together. Mix dry ingredients into peanut butter mixture just until combined – don’t overmix!
- Roll dough into 1 tablespoon balls* and place 2-3 inches apart on a baking sheet. Press down with fork to make a criss-cross pattern. Bake cookies at 350 degrees F for 10-12 minutes or just until edges are golden (mine took exactly 11 minutes). Let cool for 5-10 minutes before transferring to cooling rack. If you like crispier cookies, simply bake longer.
- Peanut Butter Filling: Meanwhile, make the Filling by beating peanut butter and butter together until very creamy. Gradually mix in powdered sugar. Mix until well blended. Add 1/4 cup heavy cream and beat on medium speed for 2-3 more minutes until very smooth and fluffy, drizzling in more heavy cream if needed to reach desired consistency.
- When cookies have cooled, spoon a heaping tablespoon of Peanut Butter Filling onto the bottom side of half the cookies; top with remaining cookies right side up and push down to spread filling. Store in an airtight container at room temperature for 3 days then refrigerate after that.
*For larger sandwich cookies, roll dough into 2 tablespoon balls and bake for approximately 14 minutes. Makes 10-12 larger cookie sandwiches.
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Marisa Franca @ All Our Way says
Oh Boy!! I don’t even want breakfast. I just want to start making some peanut butter sandwich cookies. They look so great and would my grandsons ever love these. I am pinning and making them ASAP.
Jen says
You sound like the best grandma in the world – always making/baking yummy things with them! I think he would love them – and then you wouldn’t eat them all, maybe just half 🙂 Hope you both love them, even for breakfast 🙂
Kristen says
Right there with you Jen–peanut butter is where it is at! (And is a great way to get some extra healthy fat and calories for me!) I love these and will be making soon. Hope you are doing well.
Jen says
YES, all about peanut butter and definitely one of the most delicious healthy fats! I am doing well, thank you so much! I hope you and your family are doing well too and are able to enjoy the summer! xo
Kevin | Keviniscooking says
A weakness I too share, sadly. 🙂 I prefer the soft & chewy like these over a crispy one (or four!) any day. 🙂
Jen says
LOL! me too! soft and chewy are the only way to eat peanut butter cookies in my book! Looking forward to seeing you this week!
Hafsa says
Wonderful and mouthwatering recipe 🙂 I am going to try this soon 🙂
Jen says
Thank you Hafsa, I hope you love them!!
Malinda @Countryside Cravings says
Nope no will power here either!! These most definitely would not be safe with me! 🙂
Jen says
I’m glad I’m not the only one! 🙂 Thanks Malinda!
Layne says
Another winning recipe! Jesse took one bite and professed his love for them.
Jen says
love at first bite – YAY! so happy you loved them! You are the best, can’t wait for life to slow down so we can catch up! xo
Elizabeth says
Hi Jen–these look yummy! Any idea if they would freeze well?
Jen says
Hi Elizabeth! They should freeze well – just be sure to take them out of whatever container you are freezing them in when thawing so the condensation doesn’t make them soggy. Enjoy!
Caleb says
Just finished making these – sweet baby Jesu, these are delectable! Thank you so much for the recipe!
Hot tip, a layer of raspberry jam (or jelly or whatever it is in the States) took these bad girls to the next level.
Jen says
Hi Caleb, I am thrilled you loved these cookies so much and I love your hot tip with the raspberry jam – mmmmm! I am definitely trying that next time, thank you!
Crissy says
I agree with Caleb, a layer of your favorite Jam or jelly, we used grape, takes these to the next level. These cookies are perfect, soft, chewy, and plenty of Peanut butter flavor. The filling is also amazing, sweet but very light because of the heavy cream. Thanks so much for sharing your wonderful recipe, will definitely make again!
Jen says
Sounds like I am going to have to try these with jam ASAP! 🙂 I love hearing that these are “perfect” and you will make again – thank you so much Crissy!
Kristi says
I’m not seeing how much peanut butter to put in the filling. I’m the original page I saw 2 1/4 cups and 1 of those went into the cookie dough. I’m hoping that means 1 1/4c will go in the filling. That’s what I’m gonna do for Now!
Jen says
AH!!! I am so sorry Kristi! I just switched servers and apparently not all my recipes transferred correctly – such a nightmare! Thank you for bringing this to my attention – yes it should be 1 1/4 c peanut butter in the filling – I just corrected the recipe. So sorry about the confusion!