I was looking high and low for a really peanut buttery cookie. The peanut butter cookies I’ve made in the past made me want more peanutty goodness. I have found a very, very, peanut buttery cookie! It’s a little more work than a drop cookie, but it’s well worth the extra effort!

Cookie Ingredients

1/2 cup (1 stick) plus 4 tablespoons unsalted butter, room temperature
1 cup old-fashioned oatmeal
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/3 cup granulated sugar
1/2 cup packed dark-brown sugar
1/2 cup peanut butter

Peanut Butter Filling Ingredients

4 tablespoons unsalted butter
3/4 cup peanut butter
1/4 cup confectioners’ sugar
1/2 teaspoon salt


1. Toast oats by melting 4 Tablespoons butter in a saucepan. Add oats and stir until toasted, about 5-7 minutes. Set aside to cool.

2. In a small bowl whisk together flour, baking soda, and salt. Set aside. In the bowl of a mixer combine 1/2 cup butter, granulated and brown sugar. Beat using a paddle attachment until combined. Mix in peanut butter.

3. Place a piece of parchment paper on a cookie sheet. On low speed combine oats and flour mixture with the butter mixture. Mix until combined. Be careful not to over mix this delicate dough.

4. Place dough on the parchment paper. Cover with a second piece of parchment paper and roll dough until 1/4 inch thick. Try to keep it in a rectangle shape.

5. Chill dough in refrigerator for at least 1 hour. Preheat oven to 350 degrees. While dough is chilling you can make the filling mixture by combining all 5 ingredients and beating until smooth.

6. Once dough has chilled remove top parchment paper and cut into shapes. I have done this two ways. One way is to use a round cookie cutter. I found that it is easier (and you don’t have to keep manipulating the dough) if you make squares or rectangles by cutting the dough with a pizza wheel. These are rich cookies, so I try to make them small.

7. Place cookies on a cookie sheet 1 inch apart. Bake for 10 minutes until golden. Let the cookies sit on the cookie sheet for a minute or two before transferring to a wire cooling rack. Let cool completely.

8. Spread the filling on one side of a cookie and place another cookie on top. Enjoy these delicious treats with a cold glass of milk!

Adapted from a Martha Stewart Recipe

No Responses to “Peanut Butter Sandwich Cookies”  

  1. No Comments

Leave a Reply