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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:

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.