No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Peanut Butter Sandwich Cookies

This delicious cookie recipe is from 'wichcraft restaurant.

  • yield: Makes 12 sandwich cookies

advertisement

advertisement

Ingredients

  • 1/2 cup (1 stick) plus 4 tablespoons unsalted butter, room temperature
  • 1 cup old-fashioned oatmeal
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/3 cup granulated sugar
  • 1/2 cup packed dark-brown sugar
  • 1/2 cup peanut butter
  • Turbanado sugar, for sprinkling
  • Peanut Butter Filling

Directions

  1. Step 1

    Line a baking sheet with parchment paper; set aside. Melt 4 tablespoons butter in a medium saucepan over medium heat. Add oats and cook, stirring, until toasted, 5 to 7 minutes. Spread oat mixture onto prepared baking sheet and let cool.

  2. Step 2

    Meanwhile, preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or a nonstick baking mat; set aside.

  3. Step 3

    In a medium bowl, whisk together flour, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together remaining 1/2 cup butter, granulated and brown sugars. Add peanut butter and mix until well combined.

  4. Step 4

    Add oat mixture and flour mixture; mix on low speed until combined. Turn dough out onto a piece of parchment paper. Cover dough with a second piece of parchment paper and roll out dough, between parchment, to 1/4 inch thick. Carefully slide rolled dough onto the back of a baking sheet and transfer to a refrigerator until chilled, about 20 minutes.

  5. Step 5

    Remove top layer of parchment paper; cut out cookies using a 2-inch round cookie cutter. Place cookies 1 inch apart on prepared baking sheets; sprinkle with turbinado sugar.

  6. Step 6

    Transfer baking sheets to oven and bake until golden, rotating baking sheets halfway through baking, about 10 minutes. Let cool completely on baking sheets.

  7. Step 7

    When cookies have cooled completely, snip the end of the pastry bag and squeeze filling in a spiral motion on the bottom side of half of the cookies. Top with remaining cookies to form sandwiches.

Source
The Martha Stewart Show, October Fall 2008

advertisement

advertisement

Reviews (31)

  • 7 Apr, 2013

    Kids love them but for me they are not bad.

  • 3 Apr, 2012

    LOVE the browned butter toasted oats! Flying these babies, in hand due to their delicate nature, to SoCal by request. Absolutely a work of love making these fabulous cookies-these just might win this year's Cookie Chicks Competition with my church ladies ;) Yum!

  • 2 Apr, 2011

    I just finished baking these and although they looked great, I can't really say that they tasted all that great. Good yes, Great no. To me they were a tad dry and powderlike. It reminded me of Keelber cookie. Those cookies always seem dry. I would give this recipe a 6.

  • 13 Dec, 2010

    These cookies are amazing!! Been making them for two years and are a fav of mine. Made Martha's version of PB Sandwich Cookie by mistake once and it doesn't come close to the awesomeness of this cookie. My one suggestion is to make sure not to make the cookies too thick or too large.

  • 7 Nov, 2010

    I was baking peanut butter cookies and adding peanut butter chips to the dough and I enjoyed the taste of them. These peanut butter cookies are my absolute favorite. I have even given out the recipe to a couple of friends. I look forward to checking my email to see what the new cookie of the day is. Keep up the good work.

  • 25 Jan, 2010

    i did not have all the stuff for the cookie part, but i had all the stuff for the filling. so i make the filling and put it on store bought butter cookies. it was very good.
    tec

  • 27 Aug, 2009

    This cookie is very rich! Be careful not to roll the dough too thick, once you sandwich 2 cookies and the filling, it's a lot of cookie.......but delicious!

  • 1 Jan, 2009

    I added this cookie to my Christmas cookie list this year. This is one delicious cookie! My daughter took some to work and they are still asking for more. FYI: I made them with a 1" cutter instead of the 2" recommended They were really cute and I got a lot more cookies out of the batch.

  • 29 Dec, 2008

    These are very delish. They are more like the Girl Scout Do-Si-Dos, but better! I gave them out for my holiday cookies this year and have gotten back rave reviews!

  • 27 Nov, 2008

    These cookies were very good. They remind me of Nutter Butters, and I always loved them, so I wanted to try this recipe. Just make sure you use a good quality peanut butter, since the flavor is so dominant. I used a generic brand, and I was sorry. Next time I will use a better brand. They are fun to make. Just like the chef said. They are very tender and break easily, so be careful how you store them or transport them.

  • 23 Nov, 2008

    I was at the taping of this show and got to taste the ones they made! OH WOW I cannot wait to make my own and am sure I will need to quadruple the batch! SOOO Good!
    BTW the reason for preheating an oven is that, just because the oven beeps that it is up to temp, that is the air inside, not the walls. 20 minutes is appropriate for the hhole oven. Otherwise when you open the door to put the cookies in you'll lose the heat immediately.

  • 23 Nov, 2008

    These are some of my absolute favorite cookies! They are not too sweet, have the perfect ratio of peanut butter, oatmeal, crunch, and delishousness! I actually don't make them into sandwiches; I "frost" each cookie with the peanut butter filling and they work wonderfully. Highly recommended for all you peanut butter and oatmeal lovers out there!

  • 18 Nov, 2008

    Thanks Mykele, unfortunately there is no such thing as "local county extention office" in beautiful Switzerland. I'll think I'll go with trial and error for both locations (week / weekend home), since altitude is different. :(

  • 17 Nov, 2008

    I can't figure out why the instructions would say to turn the oven on so early. That is quite a stretch of time, making the cookies, rolling the dough out and then chilling for at least 20 iminutes? I think that is a big waste of energy.

  • 17 Nov, 2008

    hIGH ALTITUDE INSTRUCTIONS ALWAYS HAVE YOU
    ADDING FLOUR AND REDUCING SUGAR AND
    FAT. tHE PROPORTIONS DIFFER WITH WHAT YOU
    ARE BAKING BUT A GOOD PLACE TO GET HELP
    IS YOUR LOCAL COUNTY EXTENSION OFFICE.
    I LIVE IN FORT COLLINS CO WHICH IS JUST
    SHY OF 5,000 FEET AND I GOT GOOD ADVICE
    FROM THE COUNTY EXTENSION OFFICE AS WELL
    AS SEVERAL PAGES OF HELP FROM GENERAL
    MILLS IN MINNEAPOLIS MN, A FRIEND LIVES
    AT 9,000 FEET AND BUYS HER ANGEL FOOD
    CAKE IN A STORE AS IT WOULD ALWAYS
    FALL UP THERE.

  • 17 Nov, 2008

    I found that by letting the dough sit in the refrigerator for one hour allows the dough to soak up the oatmeal. This results in the desired consistency. Good luck!

  • 17 Nov, 2008

    JennyC...I just watched the video and the man mentioned that you want the dough really cold before you put it in the oven, or the dough will run together. Hope that helps!

  • 17 Nov, 2008

    Euni: I live in a high altitude (Swiss Alps) as well, I quit making cookies because of the same problem: the dough runs together. How do I adjust the recipe so this won't happen again?

  • 17 Nov, 2008

    for sweetdoo....in any baking isle at any grocery store you will find turbinado sugar....Sugar In The Raw is one brand....

  • 17 Nov, 2008

    I saw the video and I am going to try this one. Where do you get Turbanado sugar, for sprinkling? I have never heard of this.

  • 17 Nov, 2008

    I liked that you did a video for this cookie, but I don't want one for everything. I missed that particular show. I put mine in the freezer because I have "hot" hands. They are wonderful. Thanx, Maggie

  • 17 Nov, 2008

    Jennyc - do you live in a high altitude, such as Colorado? If so that could be the reason your cookies ran together. Flour, butter, sugar and liquids have to be adjusted.

  • 5 Nov, 2008

    Mispelt cookies..
    =P

  • 19 Oct, 2008

    What did I do wrong. Mine ended up all joining up together to form one giant cookie? Too much butter perhaps. Also used light Crunchy peanut butter. Did this make difference. Can anyone help - otherwise totally delicious even without filling.

  • 15 Oct, 2008

    I used sunflower butter instead of peanut butter and it turned out SO GOOD. I think it made the cookies more delicate, but the flavor was out of this world. Hoosierhubette, definitely try sunflower butter.

  • 14 Oct, 2008

    can she eat almonds? I used almond butter and they turned out delicious.

  • 14 Oct, 2008

    can she eat almonds? I used almond butter and they turned out delicious.

  • 14 Oct, 2008

    Etbas:
    If your child isn't allergic to other nuts there are many nut butters available in markets and specialty stores

  • 13 Oct, 2008

    I made these the weekend after seeing the show and they are delicious. You could just make the cookie part and eat those too. The cookies are light and crispy, very delicate as they said on the show. I am definitely making these again and they were very easy to make.

  • 13 Oct, 2008

    These cookies look so good, but I am also interested in them because they have no eggs in them. I have a granddaughter (almost 4) who has some food allergies, eggs being one of them. Now I need a substitute for the peanut butter. Any ideas?

  • 10 Oct, 2008

    These were so much fun. After watching the show today I made them with my daughter. We used a pumpkin shape cookie cutter instead to create more festive pumpkin wiches.