Peanut Butter Sandwich Cookies Recipe -
Peanut Butter Sandwich Cookies Recipe

Peanut Butter Sandwich Cookies

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"A very rich, very addicting cookie. Tastes best when cookies are stored in a tight container with several pieces of bread at the bottom. You may need a little extra milk to get the filling to the right consistency."

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Ingredients Edit and Save

Original recipe makes 5 dozen Change Servings


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large mixing bowl, cream the shortening, 1 cup creamy peanut butter and white and brown sugars. Add vanilla and then eggs, one at a time. Beat well after each addition. In a small bowl, combine flour, baking soda and salt. Add slowly to creamy mixture.
  3. Shape into 1 inch balls and place on an ungreased cookie sheet, 2 inches apart. Flatten balls with a fork.
  4. Bake for 7-8 minutes depending on size (I tend to keep a close eye on them and remove them as soon as they start to get golden. This helps to make them chewy.) Cool on wire racks.
  5. To Make the filling: Combine 1/2 cup creamy peanut butter, confectioners' sugar, vanilla extract, and milk in a small bowl adding enough milk to make for a creamy, frosting like texture. Spread frosting on one cookie and top off to make "sandwich".
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Reviews More Reviews

Most Helpful Positive Review
Aug 08, 2008

This is just a "4" for me....really good, but not knock-my-socks off fabulous. I think what takes them from a "5" to a "4" for me is the sickeningly sweet filling. (And, believe me, I read reviews all the time that say "way too sweet" and I think...duh, it's a cooking/cake/candy, but this is sweeeeet) The cookies themselves are very good and they look nice as sandwiches. I'll prob make again for the holidays (and I think I'll use a choc filling of some sort), but not before. If you make these, the dough is a firm dough; it's very easy to work w/and is not sticky. Thanks for a nice change from the "usual" cookies! UPDATE: so, I've changed my original "4" to a "5" and here's why...I made the mistake of eating the filling right from the bowl (really really sweet) and then trying a cookie shortly after w/the sweet taste still on my mind. I ate a cookie the next day and it was AWESOME. Still soft and the filling was a nice compliment, not too sweet w/only a small amount in the middle. I stand corrected and I WILL make these again! UPDATE #2: I just doubled & it made me 85 sandwich cookies (and a very full & floury Kitchenaid). I haven't filled them yet, but I plan to keep the filing measurements from the original recipe.

Most Helpful Critical Review
Nov 09, 2009

I have no idea why this recipe has such high ratings. It was just okay for me. I will not make these again.

Jul 18, 2007

I've tried a few PB cookie recipes, and this is the best one by far, both in flavor and in texture. To do the sandwiches, I put a dollop of the frosting in center of one cooled cookie without spreading it to the edges. The force of pushing the second cookie on top spread the filling perfectly without it oozing over the side and making a mess. I set the cookies out on wax paper for a couple hours so the filling could harden, and the filling stiffened up just enough to hold together without becoming "hard". They are just as moist and delicious on day 4 as they were on day 1. Make sure to store with bread slices to keep them soft!

Jul 30, 2008

This was excellent. This was very sweet. The only thing I dd that may be helpful to others is unstead of spreading the icing on the cookies I put the icing in a large ziploc bag and cut the tip off and just squeezed it on the cookie (less mess). These were wonderful

Dec 24, 2003

I had made other PB cookies from this site (the ones from the cake mix) which were great, and husband requested a PB filling. However, I THOUGHT 3 cups of confectioners sugar seemed like wayyyyyyyyyyyyyy too much- I used 1/2 cup PB, the vanilla, 2 TB milk, and 1/2 cup of the sugar. Came out great

Nov 08, 2007

Wow..these are VERY sweet but very good. My husband has a huge sweet tooth, so he loved them. I made just a few adjustments. I used butter instead of shortening (I didn't have any shortening) and I used half creamy, half chunky peanut butter for the cookies themselves. I did have to add some milk to the frosting to make it more spreadable. I learned after the first batch that I was making the cookie balls way too big. They spread out a lot (but that probably has everything to do with using butter instead of shortening). I made them a lot smaller because a giant cookie with that much sweetness could be a little much. Either way, it's a good change from the normal old peanut butter cookies. Thanks for sharing the recipe.

Aug 12, 2010

This is the ULTIMATE peanut butter cookie recipe!!! Perfectly chewy cookies (I chopped up 1/2 cup dry roasted peanuts and added to the cookies) and delicious creamy filling that complimented each other nicely. I used a small ice cream scooper (almost full) to keep all the cookie sizes uniform. I have no need for any other pb cookie recipe since I found this one - cream filling or not. Perfect!!!

Feb 28, 2007

Yummy!! My husband LOVES these and he took them to work and everyone was raving!!! Will be a family favorite in no time!!


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  • Calories
  • 294 kcal
  • 15%
  • Carbohydrates
  • 38.1 g
  • 12%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 14.3 g
  • 22%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 173 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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