Name: Oatmeal Peanut Butter Sandwich Cookies
Prep time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups rolled oats; 1/2 cup peanut butter (creamy or crunchy); 1/3 cup honey or maple syrup; 1/4 cup coconut oil or butter; 1 tsp vanilla extract; Pinch of salt (optional); For the filling:; 1/2 cup peanut butter; 1/3 cup powdered sugar; 1/2 tsp vanilla extract

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These oatmeal peanut butter sandwich cookies are soft, chewy, and packed with rich peanut butter flavor. Each bite delivers a perfect balance of texture from the oats and creaminess from the decadent peanut butter filling. If I’m looking for a treat that’s nostalgic, indulgent, and just the right amount of sweet, this is my go-to. Oatmeal Peanut Butter Sandwich Cookies

Why You’ll Love This Recipe

I love how these cookies bring together hearty oats and creamy peanut butter in such a satisfying way. The cookies themselves are soft with just enough chew, and when I sandwich them with the fluffy peanut butter frosting, it becomes an irresistible dessert. It’s simple to prepare, perfect for make-ahead treats, and great for sharing—or not!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

½ cup unsalted butter, softened
½ cup creamy peanut butter
½ cup white sugar
½ cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 cup quick-cooking oats
¾ cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt

For the Filling:

3 tablespoons unsalted butter, softened
½ cup creamy peanut butter
1 cup powdered sugar, sifted
3 tablespoons heavy cream

Directions

I start by preheating my oven to 350°F (175°C) and lining baking sheets with parchment paper.
In a large mixing bowl, I cream together the butter, peanut butter, white sugar, and brown sugar until it’s light and fluffy.
Then I add the egg and vanilla extract, mixing until everything is well combined.
In a separate bowl, I whisk together the oats, flour, baking soda, baking powder, and salt. I gradually add this dry mix to the wet mixture, stirring until just combined.
I scoop the dough into tablespoon-sized balls and place them on the baking sheet, leaving enough space between them.
I bake for 10 to 12 minutes, just until the edges are set and slightly golden. I make sure not to overbake so they stay soft.
After baking, I let the cookies cool completely on wire racks.
While they cool, I make the filling by beating together the softened butter, peanut butter, and powdered sugar, then adding the heavy cream and whipping it until light and fluffy.
I pair cookies of similar size and spread a generous amount of filling on the flat side of one cookie, then press another on top to form a sandwich.
I store them in an airtight container to keep them fresh for several days.

Servings and timing

This recipe makes about 18 sandwich cookies.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 30–40 minutes
Serving Size: 1 sandwich cookie

Variations

I sometimes switch things up by using chunky peanut butter in the dough for a bit of crunch, or by using natural peanut butter for a more intense peanut flavor. If I want to change the filling slightly, I reduce the powdered sugar or add more peanut butter to cut the sweetness. Occasionally, I even stir in mini chocolate chips to the dough for an extra treat.

storage/reheating

I keep these cookies in an airtight container at room temperature for up to 3 days, or in the fridge for a week. If I want to keep them longer, I freeze the assembled cookies and let them thaw at room temperature before enjoying. I don’t recommend reheating them since the filling can melt.

FAQs

How do I make sure the cookies stay soft?

I avoid overbaking and take them out as soon as the edges are set and slightly golden. That keeps them soft and chewy after cooling.

Can I use old-fashioned oats instead of quick oats?

I prefer quick oats for a finer texture, but old-fashioned oats can be used if I don’t mind a chewier, more rustic cookie.

Is it okay to use natural peanut butter?

Yes, but I make sure it’s well-stirred and not too oily. Natural peanut butter can make the texture a bit more delicate.

Can I freeze the cookies?

Absolutely. I freeze them after they’ve been sandwiched and let them thaw at room temperature. They taste just as great.

What if I want a stronger peanut butter flavor?

I simply reduce the powdered sugar in the filling or add more peanut butter until I get the taste I want.

Conclusion

These oatmeal peanut butter sandwich cookies are a comforting, homemade dessert that hits the spot every time. I love how easy they are to make and how they combine rich flavor with soft texture. Whether for a bake sale, afternoon snack, or special treat, they’re always a hit in my kitchen.

Oatmeal Peanut Butter Sandwich Cookies