Peanut Butter Sandwich Cookies

Warning: these peanut butter cookies have magical powers that compel you to force them into your mouth uncontrollably.  

There, just had to get that part out.  I got this pb cookie recipe from my friend Tiffanie and sandwiched them together with a creamy pb filling to make them extra naughty.  Because around here, we love a good naughty cookie.  Give these away to friends and they’ll have no choice but to love you forever.

This is a great basic peanut butter cookie dough.  The shortening keeps them amazingly soft.  
Since we’re making sandwich cookies, it’s important to have uniform sized cookies, so a scoop works really well for that.  
And not only are these cookies doubly sweet because they’re sandwiched, but the dough spreads, so make your balls small. I use a regular size 40 cookie scoop and I separate each scoop of dough in half to form 2 cookies, and they’re still pretty good sized. A mini scoop is perfect.
 Don’t tell, but whenever I roll dough in sugar, I eat the first one.  I love the crunchy sugar and the soft dough, and the fact that it tastes like cookie.  Because it is a cookie.  Naturally.
Give those cookies a little criss-cross…
And pop them into the oven. You want them to say super soft, so don’t let them get brown. In my oven, and for the size of cookies I do, 6 minutes exactly is perfect.
After they’re baked and cooled, we fill.  You want the filling to be on the thick side, it should just have enough milk in it to make it easily spreadable. If you add too much milk (like a normal frosting consistency) it might squish out of the cookies when you take a bite.

I actually think these are even better the 2nd day. The flavors mellow together and you get a cool sweet n’ salty thing going on. Plus, after they sit with the filling in them, the cookies get really soft. Mmmm…

Peanut Butter Sandwich Cookies



For the dough

  • 1 C butter flavored Crisco
  • 1 C creamy peanut butter
  • 1 C sugar
  • 1 C packed brown sugar
  • 1 t vanilla
  • 3 eggs
  • 3 C flour
  • 2 t baking soda
  • 1/2 t salt
  • Additional white sugar for rolling

For the filling

  • 1 C creamy peanut butter
  • 1/2 C real butter softened
  • 4 C powdered sugar
  • 2 t vanilla
  • 3-4 Tbs milk


For the cookies

  • Preheat oven to 375 degrees.
  • Cream shortening, peanut butter, and sugars together until light and fluffy, 1-2 minutes. Add in vanilla, and eggs one at a time. In a separate bowl whisk together flour, baking soda, and salt and add to dough. Mix to combine. The dough will be very soft- that’s normal!
  • Roll dough into 1/2 inch (or a little larger) balls, roll in sugar, place on ungreased cookie sheet and do the little forky criss-cross thing.
  • Bake for 6-8 minutes, or until puffed and set, but not browned. Remove from oven, let cool on baking sheet for 2-3 minutes and then transfer to cooling rack.

For the filling

  • Beat peanut butter, butter, sugar, and vanilla together until smooth, if needed, add milk until desired consistency is reached. When cookies are completely cooled, spread a layer of frosting on one side and sandwich together.
Author: Our Best Bites
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Meet The Author

Sara Wells

Sara Wells co-founded Our Best Bites in 2008. She is the author of three Bestselling Cook Books, Best Bites: 150 Family Favorite RecipesSavoring the Seasons with Our Best Bites, and 400 Calories or Less from Our Best Bites. Sara’s work has been featured in many local and national news outlets and publications such as Parenting MagazineBetter Homes & GardensFine CookingThe Rachel Ray Show and the New York Times.

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Questions & Reviews

  1. You lost 15 lbs in 1 month…I never loose more than a pound a week! Great looking cookies!

  2. Oh, and I’m loving all of these funny word-verifications. One day we’ll have to have everyone post theirs!

  3. Jodi- I only lost 15. That’s already a lot, but 20 would be a little crazy! I think that would have to involve drugs or starvation or both, lol.

    I did it with a combo of diet and exercise. With my diet I did South Beach, which involves cutting out bad carbs and replacing them with good carbs and generally eating foods low on the glycemic index. Then I exercised a lot. I did 30-60 minutes of cardio a day (6 days a week) and weight-training about 3 times a week.

    Weight comes off pretty fast at first with low-glycemic eating so that’s why I had a big number last month. Now that I’ve added more things back into my diet (like pb cookies, haha) my weight-loss is at a more normal pace of 1-2 lbs a week.

  4. Those look gut-bustingly delicious!

    Oh and MY word verification is bringst. Bringst those cookies hither to me!

  5. Oh Sara these were fabulous!!! Unfortunately my kids didn’t allow me to hoard, I had to be a good mommy and share 🙁

  6. Those look so yummy! Oh, and I for one wouldn’t feel bad if you kept posting healthy recipes. Some of us are still working on the 15 pounds. 😉

  7. Mmmm, I’m definitely making these! I always say the same about PB – it’s full of protein, right!? And, you totally had me laughing at the end (channeling Edward!). It’s a good thing you two aren’t boring chefs! Keeps us all entertained while we drool over the recipes!

  8. That was way too funny (channeling my inner Edward)!
    I’m putting these on my “to make” list. Thanks for the smiles.

  9. Haha, Thanks Erin! Your story was so funny too.

    Now I will return the favor and tell everyone to go read your blog: Everyone go read Erin’s blog! She’s a hilarious Mom who doesn’t have to do anything but be herself and write about her life and hoards of people flock to read about it. Now that’s talent! Love you Erin!

  10. These look sooo good! Yum.

    Oh, and I have sent a lot of traffic your way today via my blog. You’re welcome! 🙂

  11. Congratulations on losing those 15lbs. Those peanut butter cookies look delicious.

  12. These look yummy! We love peanut butter cookies here and nutter butters are the boys favorite store cookie. I will have to try these.
    Good job with the diet! 15 lbs! I need to pick your brain. I only lost 5 lbs last month. Then again I did cheat.

  13. Yum! These seriously have me drooling. All I have is crunchy PB, and I’m too scared to buy new stuff! lol. I am definitely going to try these- probably today 🙂

    And ps- my word verification is PINKEYE. Nice visual! lol

  14. Lindsay,
    I meant to comment on the butter thing. Everyone knows I’m usually a butter purist, but the only time I like to use shortening in cookies is when it’s needed for texture. In this case, it keeps the cookies soft which is important when they’re sandwiched. I’m sure they’d still be delish with butter (what isn’t?!) , but they will probably spread out more and be thinner and a little crispier. If you try it, come back and tell me how it goes- I’d love to know!

  15. Oh yum. Those look so good. Question, though: any chance they can be made with butter instead of shortening?

  16. Yum! That last part of the post was soo funny! I just may have to try making these for FHE. Hmm.

  17. These look so yummy! I definitely agree…you can’t wipe your fingers on your pants… 😉

  18. You never disappoint! Love the running commentary on the pictures. Totally what I would have done.

  19. Sara- these look yummy. I know I haven’t commented- but I really have appreciated the healthy recipes this month, and I have incorporated a bunch into this month’s menu! Thanx. Oh and thanx for taking one for the team and eating the cookie!