Not Your Ordinary Peanut Butter Sandwich Cookies

Peanut Butter Sandwich Cookies

Even though it’s origins are in New York, cream cheese is something the South has embraced as one of it’s favorite ingredients to elevate a recipe from really good to heavenly.  Think carrot or red velvet cake with cream cheese frosting, or any other kind of layer cake, cupcake or sheet cake for that matter.  Think cream cheese pound cake, brownies, or pumpkin roll.  Think cheese balls and cream cheese dips of endless variations, and meat or vegetable casseroles.  Even cream cheese fruit and jello salads.  Throw some cream cheese in it and call it DUUN!

That’s why when I saw this recipe for Peanut Butter Sandwich Cookies, I took it straight into the kitchen to make right away.  The idea of a cream cheese peanut butter filling sandwiched between two humble but always surprisingly delicious peanut butter cookies was just irresistible.  And boy did they taste irresistible.  Very rich and over the top, and just right with a glass of milk.

Peanut Butter Sandwich Cookies

from Cottage Living magazine

makes 12 sandwich cookies
  • 8  tablespoons  unsalted butter, softened
  • 1  cup  creamy peanut butter
  • 1/2  cup  firmly packed light brown sugar
  • 1/2  cup  plus 1 tablespoon granulated sugar, divided
  • 1  large egg
  • 1  teaspoon  vanilla extract
  • 1  cup  all-purpose flour
  • 1  teaspoon  baking soda
  • 1/4  teaspoon  salt
  • Creamy Peanut Butter Filling, see below


1. Preheat oven to 375°. Lightly grease 2 cookie sheets.

2. Beat together first 3 ingredients and 1/2 cup granulated sugar with an electric mixer on medium speed until creamy. Stir in egg and vanilla. Combine flour, baking soda, and salt in a separate bowl. Slowly stir flour mixture into peanut butter mixture until fully incorporated.

3. Scoop dough onto prepared cookie sheets, 1 rounded tablespoonful at a time, about 2 inches apart. (Dough should yield about 24 cookies.) Press cookies flat with the back of a fork dipped into remaining 1 tablespoon sugar. Sprinkle cookies with any remaining sugar, if desired, and bake 12 minutes or until golden brown around edges. Remove from oven, and cool 5 minutes on pan; transfer to a wire rack to cool completely.

4. Spread about 1 tablespoon Creamy Peanut Butter Filling onto flat side of 12 cookies, and top each with another cookie, flat side down, to make a sandwich.

Creamy Peanut Butter Filling

makes 1 cup


  • 2  (3-ounce) packages cream cheese, softened
  • 1/2  cup  creamy peanut butter
  • 5  tablespoons  powdered sugar


Beat all ingredients until smooth.

Peanut Butter Sandwich Cookies

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