Two soft, chewy peanut butter oatmeal cookies sandwiched together with a creamy peanut butter filling. These homemade peanut butter sandwich cookies are similar to Nutter Butters or Pirate Cookies, but chewier and with extra peanut butter in the center. 
These peanut butter sandwich cookies elevate a simple cookie into something special: two oatmeal-peanut butter cookies joined by a smooth peanut butter frosting. The cookies are soft and chewy with slightly crisp edges and a bold peanut butter flavor that isn’t overly sweet.
For the Peanut Butter Oatmeal Cookies
This recipe is adapted from a favorite peanut butter oatmeal cookie recipe. Rolled oats add texture and a hearty chew—similar to the oats used in Pirate-style cookies. The dough is sticky; use a cookie scoop to portion roughly 1 tablespoon of dough per ball so the cookies bake evenly and pair nicely for sandwiching.
For the Peanut Butter Filling
After the cookies have cooled, sandwich them with a simple peanut butter filling. The filling is creamy and lightly sweetened, making it an ideal complement to the oat cookies. For an even quicker version, you can use plain peanut butter as the filling or spread jelly for a classic peanut butter-and-jelly twist.
If you enjoy sandwich cookies, try these other favorites:
- Homemade Oreo Cookies
- Chocolate Chip Sandwich Cookies
- 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), adjust to taste
- 4–5 tablespoons whipping cream (50–75 ml) or milk
Instructions
Peanut Butter Oatmeal Cookies
- Preheat the oven to 350°F (180°C). Line cookie sheets with parchment paper or baking mats.
- In a large bowl, beat the butter, brown sugar, and granulated sugar until fluffy. Mix in the peanut butter.
- Add the egg and vanilla extract and mix until combined.
- With the mixer on low, mix in the flour, baking soda, and salt. Stir in the oats until evenly distributed.
- Portion the dough into balls of about 1–1.5 tablespoons each (slightly smaller than a golf ball). Place them 2 inches apart on the prepared sheets and flatten slightly. This yields about 28 cookies.
- Bake 8–11 minutes, until the tops look set. Cool on the baking sheet 10–15 minutes, then transfer to a cooling rack.
Peanut Butter Filling
- Beat the butter until smooth, then add the peanut butter and combine thoroughly.
- With the mixer on low, add the powdered sugar gradually.
- Add the cream or milk one tablespoon at a time until the filling reaches a smooth, spreadable consistency.
Making the Sandwiches
- Spread about 1 tablespoon of filling on the bottom of one cookie, then sandwich with a second cookie. Repeat until all cookies are filled.
Notes
- Use smooth, commercial peanut butter (not oil-separated natural peanut butter). If you prefer crunchy for the filling, increase the amount to 2/3 cup.
- Old-fashioned rolled oats also work; avoid instant oats, which act more like flour.
- Store sandwiches in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Nutrition info is an estimate per sandwich, assuming the recipe yields 14 sandwiches and all filling is used.
Nutrition
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