Peanut Butter Cookie Sandwiches

These Peanut Butter Cookie Sandwiches are so simple, yet so delicious! And you get to eat two cookies at once…Yippee!

Peanut Butter Cookie Sandwiches

Every time I eat a cookie, I say I am going to eat just one. Well, 9 times out of 10, I go back for another because I can’t eat just one. Who can? So this is why I now make my cookies so darn big so that I only eat one when really they are the size of 3-4 small cookies put together.

Well, in comes the invention of the cookie sandwich. It’s brilliant, isn’t it? You grab one sandwich, but you get to eat two cookies at a time.

Peanut Butter Cookie Sandwiches

I was so excited about how these cookie sandwiches turned out. They are so simple, yet so dangerously delicious! Of course, they didn’t last very long since everyone in my family is obsessed with the combination of chocolate and peanut butter. What could be more enjoyable than biting into one peanut butter cookie followed by that irresistible chocolate hazelnut spread and then another peanut butter cookie? Yummy yum yum!

Are you ready to get in on some of this enjoyment? Simple and scrumptious…

Peanut Butter Cookie Sandwiches

It’s as easy as that! Now the question is…Can you eat just one?




This recipe was created as part of my partnership with Gold Medal Flour however thoughts and opinions are certainly my own!

Cookie recipe adapted from

Peanut Butter Cookie Sandwiches
Prep time
Cook time
Total time
These Peanut Butter Cookie Sandwiches are so simple, yet so delicious! And you get to eat two cookies at once...Yippee!
Recipe type: Dessert
Serves: 15
  • ½ cup granulated sugar plus more for flattening
  • ½ cup brown sugar
  • ½ cup creamy peanut butter
  • ½ cup (1 stick) butter, softened
  • 1 egg
  • 1-1/4 cups Gold Medal® all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup melted chocolate, chocolate-hazelnut spread, peanut butter, or jelly (for filling)
  1. Blend sugars, peanut butter, butter and egg in an electric mixer. Stir in remaining ingredients until well incorporated. Cover the bowl with plastic wrap and refrigerate about 1 hour.
  2. Heat oven to 375°F.
  3. Shape dough into 1-1/4 inch balls. Place about 3 inches apart on an ungreased cookie sheet. Flatten in a crisscross pattern with a fork that has been dipped in sugar.
  4. Bake 10 minutes or until golden brown, rotating cookie sheet after 5 minutes. Cool 5 minutes on cookie sheet then transfer to a wire rack to cool completely, about 15 minutes.
  5. When cookies are cool, flip over and spread half of the cookie bottoms with about a tablespoon of your preferred filling. Top with a similar size cookie.
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