Peanut-Butter Sandwich Cookies

1 dozen cookie sandwiches

Anyone who loves peanut-butter cookies, will surely love these delicious dessert sandwiches. Each one is made with two peanut butter-oatmeal cookies with a rich, peanut butter filling smothered in between. This recipe appears in our cookbook "Martha Stewart's Cookie Perfection" (Clarkson Potter).



  • 1 ½ sticks unsalted butter, room temperature

  • 1 cup old-fashioned rolled oats

  • 1 cup plus 2 tablespoons unbleached all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon kosher salt

  • ½ cup packed dark-brown sugar

  • cup granulated sugar

  • ½ cup smooth peanut butter

  • Turbinado sugar, for sprinkling


  • 4 tablespoons unsalted butter, room temperature

  • ¾ cup smooth peanut butter

  • ¼ cup confectioners’ sugar, sifted

  • ½ teaspoon kosher salt


  1. Cookies: In a saucepan over medium heat, melt 1/2 stick butter. Add oats and cook, stirring, until toasted, 5 to 10 minutes. Spread mixture onto a parchment-lined baking sheet; let cool completely.

  2. In a bowl, whisk together flour, baking soda, and salt. Beat remaining 1 stick butter with granulated and brown sugars on medium-high speed until pale and fluffy, about 3 minutes. Add peanut butter; beat until well combined.

  3. Gradually add oat mixture and flour mixture; beat on low speed until combined. Roll out dough between 2 sheets of parchment 1/4 inch thick. Slide dough with parchment onto baking sheet and refrigerate until chilled, about 20 minutes.

  4. Preheat oven to 350 degrees. Remove top layer of parchment; cut out cookies using a 2-inch round cookie cutter. Place cookies on parchment-lined baking sheets, spaced about 1 inch apart; sprinkle with turbinado sugar. Bake until golden, about 10 minutes. Let cool completely on sheets.

  5. Filling: In a medium bowl, beat all ingredients on medium speed until smooth. Transfer mixture to a pastry bag fitted with a 1/2-inch round tip (such as Ateco #806).

  6. Pipe filling in a spiral motion on bottom sides of half of cookies. Top with remaining cookies to form sandwiches. (Filled cookies can be stored in an airtight container at room temperature up to 3 days.)

    peanut butter sandwich cookies stacked on top of one another
    Lennart Weibull

Cook's Notes

Recipe reprinted from Martha Stewart’s Cookie Perfection: 100+ Recipes to Take Your Treats to the Next Level, From the Kitchens of Martha Stewart Living. Copyright © 2019 by Martha Stewart Living Omnimedia, Inc. Published by Clarkson Potter/Publishers, an imprint of Random House, a division of Penguin Random House LLC.

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