Two soft, chewy peanut butter oatmeal cookies sandwiched together with a creamy peanut butter filling. These peanut butter sandwich cookies are reminiscent of Nutter Butters or Pirate Cookies — but chewier and with even more peanut butter in the middle. 
These sandwich cookies are an easy way to elevate basic peanut butter cookies. Each sandwich pairs two soft, slightly crisp-edged oatmeal cookies with a smooth peanut butter filling. The result is chewy, richly peanut-buttery cookies that aren’t overly sweet.
For the Peanut Butter Oatmeal Cookies
This recipe is a slight adaptation of a favorite peanut butter oatmeal cookie. Oats add a pleasant texture — and if you like store-bought Pirate cookies, you’ll notice they also use rolled oats in the peanut butter cookies.
The dough will be sticky; that’s normal. I recommend using a cookie scoop to portion the dough into balls of about 1 tablespoon each (roughly ping-pong-ball size). A scoop ensures consistent size so the cookies pair up nicely when sandwiching.
For the Peanut Butter Filling
After the cookies have cooled, sandwich them with a simple, creamy peanut butter filling. The filling is straightforward, not too sweet, and spreads easily between cookies.
To save time, you can use plain commercial peanut butter in place of the filling — it will make the sandwiches even less sweet. For a different twist, try pairing the cookies with strawberry jam.
If you enjoy sandwich cookies, consider trying other favorites like homemade oreos, chocolate chip sandwich cookies, or molasses cream pies.
Peanut Butter Sandwich Cookies
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Equipment
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Cookie sheets
Ingredients
Peanut Butter Oatmeal Cookies
- 1/2 cup unsalted butter (112 grams), softened
- 1/2 cup brown sugar (100 grams), light or dark
- 1/3 cup granulated sugar (66 grams)
- 1/2 cup smooth peanut butter*
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour (94 grams)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cup quick oats*
Peanut Butter Filling
- 2 tablespoons unsalted butter (28 grams)
- 1/2 cup smooth peanut butter
- 1 cup powdered sugar (110 grams)
- 4-5 tablespoons whipping cream (50-75 ml) or milk
Instructions
Peanut Butter Oatmeal Cookies
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Preheat the oven to 350°F (180°C). Line cookie sheets with parchment paper or silicone mats.
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In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy. Add the peanut butter and mix until combined.
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Mix in the egg and vanilla extract.
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On low speed, add the flour, baking soda, and salt, then stir in the oats until evenly distributed.
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Portion the dough into balls of about 1 to 1.5 tablespoons each (slightly smaller than a golf ball). Place them 2 inches apart on the prepared sheets and gently flatten. This yields about 28 cookies.
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Bake 8–11 minutes, until the tops look set. Remove from the oven and let cool on the sheet for 10–15 minutes, then transfer to a cooling rack.
Peanut Butter Filling
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Beat the butter until smooth, then add the peanut butter and mix until combined.
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With the mixer on low, add the powdered sugar gradually until incorporated.
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Add the cream or milk one tablespoon at a time, beating until the filling reaches a smooth, spreadable consistency.
Making the Sandwiches
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Spread about 1 tablespoon of filling on the bottom of one cookie, then top with a second cookie to form a sandwich.
Notes
- Use smooth, commercial peanut butter (not natural or oil-separated varieties). If you prefer crunchy for the filling, increase the amount to 2/3 cup.
- Large rolled oats (old-fashioned) also work; avoid instant oats, which behave more like flour.
- Store sandwiches in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Nutrition information is an estimate per sandwich, assuming the recipe makes 14 sandwiches and all frosting is used.
Nutrition
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