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All Reviews for Peanut-Butter Sandwich Cookies
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Read the full recipe after the video.
Recipe Summary
Yield: 1 dozen cookie sandwiches
peanut butter sandwich cookies stacked on top of one another
Ingredients
Cookies
1 1/2 sticks unsalted butter, room temperature
1 cup old-fashioned rolled oats
1 cup plus 2 tablespoons unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1/2 cup packed dark-brown sugar
1/3 cup granulated sugar
1/2 cup smooth peanut butter
Turbinado sugar, for sprinkling
Filling
4 tablespoons unsalted butter, room temperature
3/4 cup smooth peanut butter
1/4 cup confectioners’ sugar, sifted
1/2 teaspoon kosher salt
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: 1 dozen cookie sandwiches
peanut butter sandwich cookies stacked on top of one another
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: 1 dozen cookie sandwiches
Recipe Summary
Yield: 1 dozen cookie sandwiches
Yield: 1 dozen cookie sandwiches
1 dozen cookie sandwiches
peanut butter sandwich cookies stacked on top of one another
peanut butter sandwich cookies stacked on top of one another
Ingredients
Ingredients
1 1/2 sticks unsalted butter, room temperature
1 cup old-fashioned rolled oats
1 cup plus 2 tablespoons unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1/2 cup packed dark-brown sugar
1/3 cup granulated sugar
1/2 cup smooth peanut butter
Turbinado sugar, for sprinkling
4 tablespoons unsalted butter, room temperature
3/4 cup smooth peanut butter
1/4 cup confectioners’ sugar, sifted
1/2 teaspoon kosher salt
Directions
Cookies: In a saucepan over medium heat, melt 1/2 stick butter. Add oats and cook, stirring, until toasted, 5 to 10 minutes. Spread mixture onto a parchment-lined baking sheet; let cool completely.
In a bowl, whisk together flour, baking soda, and salt. Beat remaining 1 stick butter with granulated and brown sugars on medium-high speed until pale and fluffy, about 3 minutes. Add peanut butter; beat until well combined.
Gradually add oat mixture and flour mixture; beat on low speed until combined. Roll out dough between 2 sheets of parchment 1/4 inch thick. Slide dough with parchment onto baking sheet and refrigerate until chilled, about 20 minutes.
Preheat oven to 350 degrees. Remove top layer of parchment; cut out cookies using a 2-inch round cookie cutter. Place cookies on parchment-lined baking sheets, spaced about 1 inch apart; sprinkle with turbinado sugar. Bake until golden, about 10 minutes. Let cool completely on sheets.
Filling: In a medium bowl, beat all ingredients on medium speed until smooth. Transfer mixture to a pastry bag fitted with a 1/2-inch round tip (such as Ateco #806).
Pipe filling in a spiral motion on bottom sides of half of cookies. Top with remaining cookies to form sandwiches. (Filled cookies can be stored in an airtight container at room temperature up to 3 days.)
Cook’s Notes
Reviews (3)
Add Rating & Review
31 Ratings
5 star values:
7
4 star values:
6
3 star values:
9
2 star values:
8
1 star values:
1
Reviews (3)
Add Rating & Review
31 Ratings
5 star values:
7
4 star values:
6
3 star values:
9
2 star values:
8
1 star values:
1
Add Rating & Review
31 Ratings
5 star values:
7
4 star values:
6
3 star values:
9
2 star values:
8
1 star values:
1
31 Ratings
5 star values:
7
4 star values:
6
3 star values:
9
2 star values:
8
1 star values:
1
31 Ratings
5 star values:
7
4 star values:
6
3 star values:
9
2 star values:
8
1 star values:
1
- 5 star values:
- 7
- 4 star values:
- 6
- 3 star values:
- 9
- 2 star values:
- 8
- 1 star values:
- 1
Martha Stewart Member
Rating: 3 stars
09/24/2019
I actually really like the flavor and texture of the cookies, but as a cut out curricular cookie they are rather silly! I cut out the first 24 circles as directed and then bunched and re-rolled the trim. For this second roll, I took my kitchen ruler and pastry wheel and cut lovely rectangles (no waste and just as cute). Also decided to fill with chocolate ganache that I had on hand rather than the peanut butter filling. If making again I would top with Maldon salt mixed with the turbinado sugar to cut back on sweetness at tad.
Martha Stewart Member
Rating: 2 stars
09/15/2019
Something is missing from the dough (like egg). The dough was super crumbly and the filling very loose. Not worth the effort for only 12 cookies that are just so-so.
Martha Stewart Member
Rating: 4 stars
08/06/2015
Easy to make and taste really yummy! Didn't make the filling, just made like drop cookies.
My husband really liked them.
Martha Stewart Member
Rating: 3 stars
09/24/2019
I actually really like the flavor and texture of the cookies, but as a cut out curricular cookie they are rather silly! I cut out the first 24 circles as directed and then bunched and re-rolled the trim. For this second roll, I took my kitchen ruler and pastry wheel and cut lovely rectangles (no waste and just as cute). Also decided to fill with chocolate ganache that I had on hand rather than the peanut butter filling. If making again I would top with Maldon salt mixed with the turbinado sugar to cut back on sweetness at tad.
Rating: 3 stars
Rating: 2 stars
09/15/2019
Something is missing from the dough (like egg). The dough was super crumbly and the filling very loose. Not worth the effort for only 12 cookies that are just so-so.
Rating: 2 stars
Rating: 4 stars
08/06/2015
Easy to make and taste really yummy! Didn't make the filling, just made like drop cookies.
My husband really liked them.
Rating: 4 stars
All Reviews for Peanut-Butter Sandwich Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Peanut-Butter Sandwich Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
