Creamy Peanut Butter Sandwich Cookies

These Creamy Peanut Butter Cookies are everything according to my boys!

Soft and Creamy Peanut Butter Sandwich Cookies | Bakers Royale

In fact this recipe is a repeat offender in my home—definitely a top five request. They love the combination of the creamy filling alongside the soft and chewy cookie. 

That’s it. I’m keeping it short and I’m leaving you with a few notes because—yay, to Friday!

Soft and Creamy Peanut Butter Sandwich Cookies via Bakers Royale

A few notes:

  • Although easy to make, these do take some time as they bake best one sheet at a time and need to be completely cooled before filling.
  • Use creamy peanut butter not chunky.
  • Follow the directions and let the cookies cool on the pan. Don’t skip this part or your cookies will become concave.
  • The original recipe calls for the dough to be rolled between your hands to form a ball, but it’s just much easier to squeeze dollops of dough through a pastry bag.
  • Filled cookies can be kept in an airtight container in the refrigerator of up to 3 days.
  • Cookies can be kept unfilled in an airtight container at room temperature for up to 1 week.
Soft and Creamy Peanut Butter Sandwich Cookies Bakers Royale 600x600

this recipe


Peanut Butter Cookie (recipe from Karen Demasco’s book The Craft of Baking)

  • 1 ¾ cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 6 tablespoon unsalted butter, room temperature
  • ½ cup plus tablespoon lightly packed dark brown sugar
  • ¾ cup plus 1 tablespoon confectioner sugar
  • ½ cup creamy peanut butter
  • ½ cup vegetable oil
  • 1 ½ teaspoons vanilla extract
  • 1 large egg

Creamy Peanut Butter Filling

  • 3/4 cup cream cheese, softened
  • 1/2 cup creamy peanut butter
  • 1/4 cup confectioner's sugar


Heat oven to 350 degrees F. Line bake sheet with parchment.

To make cookies: Sift flour, baking powder, baking soda and salt into a large bowl; set aside. In a large bowl, fitted with a paddle attachment, beat  butter, brown sugar and confectioner sugar on medium-high speed, until light and fluffy, about  2minutes. Add the peanut butter and beat to combine. With the mixer speed on low, slowly add oil, vanilla, and egg, beat until combined, about 20 seconds. Add flour mixture, beat until just combined. Place dough into a pastry bag. Pipe ½ inch dollops onto parchment keeping dollops 1 inch apart. Bake at 350 degrees F one sheet at a time. Remove the from oven and transfer to a wire rack. Allow cookies to cool on the pan completely.

To make filling: Combine all ingredients and beat until smooth.

Grateful Ad: Below Post BTF 728×90


  1. Avatar for Naomi RobinsonLiz @ Floating Kitchen says

    I’m with your crew on this one. These look amazing! And sandwich cookies are so much better than regular cookies because you get TWO cookies. Yeah!

  2. Avatar for Naomi RobinsonCheyanne @ No Spoon Necessary says

    Lordy, I totally HAVE to agree with your boys! These cookies look like EVERYTHING! And then some! I showed the photos to my Boy (hubs) and he was like gimme that! These are some serious cookie sammies and I LOVE that they are peanut butter- my fav! Pinned!

  3. Avatar for Naomi RobinsonJune @ How to Philosophize with Cake says

    I can see why these would be a favorite, because–PEANUT BUTTER. Love all the filling in here :)

  4. Avatar for Naomi RobinsonIlona @ Ilona's Passion says

    Yum! What a delicious sandwich cookies. Pinning and I will definitely make it!

  5. Avatar for Naomi RobinsonKatherines Corner says

    Our grandchildren will love this!!!I invite you to share at my blog hop ( you can link up through Sat. midnight. hugs!

  6. Avatar for Naomi RobinsonMargaret says

    Making these now! What is the baking duration? Recipe above doesn’t say bake time per sheet. Thanks!!

  7. Avatar for Naomi RobinsonRenee @ Awesome on $20 says

    I can see why these are so popular at your house. They look absolutely incredible. Definitely trying!

  8. Avatar for Naomi Robinsoncupcake recipes says

    Adorable sandwich cookies, creamy peanut butter may gives it an amazing taste, I love this recipe

  9. Avatar for Naomi RobinsonCarolin Liebich says

    Great recipe, except you never actually said how long we should bake the cookies for?

  10. Avatar for Naomi RobinsonEmily @ Life on Food says

    This morning has been rough and I know one of these would make my Friday. They look so scrumptious!!

  11. Avatar for Naomi RobinsonAusra says

    Hi, Naomi, your cookies look fabulous; I’m planning to bake them during the Thanksgiving break; one quick question: what the 1/2 inch dollop should look like (approximately)? 1/2 inch is a pretty small dollop, like half of a teaspoon; are these suppose to be really tiny cookies? looking forward to your reply; thank you;