Peanut Butter Sandwich Cookies are chewy peanut butter cookies studded with chopped peanut butter cups, then sandwiched together with a fluffy peanut butter frosting. Pair with a cold glass of milk and enjoy!
Today begins Cookie Week, and I’m starting it with these irresistible Peanut Butter Cup Sandwich Cookies.
I adapted a chewy peanut butter cookie base, swapped chocolate chips for chopped peanut butter cups, and sandwiched the cooled cookies with a creamy peanut butter frosting. If you love peanut butter, this is a small-batch dream worth baking.
The idea came from using peanut butter cups in cookie bars, and it felt natural to turn those cookies into sandwich treats. The extra peanut butter in the frosting makes these especially decadent—perfect for sharing or tucking into a holiday box.
I can picture these packed in a festive tin for gifting, and they travel well if you plan to mail cookies for the holidays. I brought a batch to work and they disappeared quickly—colleagues kept telling one another to grab another!
If you prefer a simpler cookie, these are delicious on their own without frosting, but I strongly recommend the full sandwich for the ultimate peanut butter experience. You can also experiment with a chocolate filling if you like a contrast of flavors.
For more peanut butter recipes, try my small batch peanut butter cookies or peanut butter cookie cups for different takes on the classic flavor.
Peanut Butter Cup Sandwich Cookies
1 dozen
Chewy peanut butter cookies with chopped peanut butter cups sandwiched together with a creamy peanut butter frosting.
Ingredients
- 1 1/4 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup creamy peanut butter
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups chopped peanut butter cups (about the size of chocolate chips)
Filling
- 3/4 cup creamy peanut butter
- 3/4 cup (6 tablespoons) unsalted butter, softened
- 3/4 cup powdered sugar
- Pinch of salt
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, beat the butter, granulated sugar, brown sugar, and peanut butter until creamy. Add the egg and vanilla, beating until combined. Gradually mix in the flour mixture, then stir in the chopped peanut butter cups.
- Drop dough by the tablespoon onto the prepared baking sheets. Bake 8–10 minutes, until edges are set and centers appear cooked but still soft. Let cookies rest on the sheet for 4 minutes before transferring to a wire rack to cool completely.
- For the filling: In a large bowl, beat the peanut butter and butter until smooth. On low speed, add the powdered sugar and salt, then increase to medium-high and beat until light and fluffy, about 3–4 minutes.
- To assemble, spread frosting on the flat side of one cookie and top with another cookie, flat side down. Repeat with the remaining cookies.
Notes
*If the dough becomes too warm to handle, chill it in the refrigerator for about an hour before baking.
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Source: Adapted from Nestle Toll House Best Loved Cookies
If you enjoyed these Peanut Butter Cup Sandwich Cookies, try some other peanut butter treats from my collection.
- Peanut Butter Cup Bars
- Double Peanut Butter Surprise Cookies (and tips for mailing cookies)
- Peanut Butter–Stuffed Chocolate Cookies