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

10 peanut butter cookie sandwiches with a chocolate hazelnut filling on a white marble surface.

You Can’t Eat Just One!

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? These Peanut Butter Cookie Sandwiches are dangerously delicious! Simple and scrumptious and so easy to make! Now the question will be, can you eat just one?

A pile of peanut butter sandwich cookies. The top cookie has a bite out of it.

Every time I eat a cookie, I say I’m 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. And these cookies are so scrumptious. My Classic Peanut Butter Cookie recipe, and Nutella? Yes, please! You might also want to give my Flourless Peanut Butter and Jelly Cookie Sandwiches a try.

A hand holding a peanut butter sandwich cookie over a pile of cookies on a parchment lined wire cooling rack.

Gone in a Flash!

I was so excited about how these cookie sandwiches turned out. Of course, they didn’t last very long since everyone in my family is obsessed with the combination of chocolate and peanut butter. Yummy yum yum!

Are you ready to get in on some of this enjoyment?

Six peanut butter cookie sandwiches in a white dish.

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details. To learn more about specific baking ingredients and how they function in baking recipes, reference my Complete Guide to Baking Ingredients)

Ingredients:

Unsalted butter (softened): adds rich flavor, keeps the cookies tender, and helps create a soft texture with lightly crisp edges.
Creamy peanut butter: provides the signature nutty flavor while adding richness, moisture, and a chewy texture.
Granulated sugar: sweetens the cookies, helps them spread slightly as they bake, and creates crisp, lightly caramelized edges.
Light brown sugar: adds sweetness along with moisture and a hint of caramel flavor, making the cookies softer and chewier. If you use dark brown sugar they will have an even richer molasses flavor.
Large egg: binds the ingredients together, adds moisture, and helps give the cookies structure and stability.
All-purpose flour: forms the foundation of the dough, providing the structure that allows the cookies to hold their shape.
Baking soda: helps the cookies spread and brown while creating a tender, chewy texture.
Baking powder: gives the cookies a gentle lift, helping them bake up soft and slightly thick.
Kosher salt: enhances the flavors of the peanut butter and sugars while balancing the sweetness. Table salt will actually pack a saltier punch than Kosher salt so if you only have table salt, adjust accordingly.
Chocolate hazelnut spread (such as Nutella): adds a creamy, flavorful center that pairs perfectly with the peanut butter cookies and transforms them into irresistible sandwich cookies. You could also use melted chocolate, peanut butter, or jelly for the filling.

Supplies:

Ingredients to make peanut butter sandwich cookies in small glass dishes on a white marble counter.

How to Make Peanut Butter Sandwich Cookies

Beat the butter, peanut butter, granulated sugar, and light brown sugar with an electric mixer until well combined.
Add the egg and beat until well incorporated.
Add the flour, baking soda, baking powder, and salt.

Steps to make peanut butter cookie sandwiches.

Stir until well incorporated.
Cover the bowl with plastic wrap and refrigerate about 1 hour.
Heat oven to 375°F. Line cookie sheets with parchment paper.
Shape dough into 1.25-inch balls. Place about 3 inches apart on the prepared cookie sheets. Flatten in a crisscross pattern with a fork that has been dipped in sugar.

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.
When cookies are cool, flip over and spread half of the cookie bottoms with about a tablespoon of chocolate hazelnut spread. Top with a similar size cookie.

Steps to make peanut butter sandwich cookies.

Storage

Store the assembled cookies in an airtight container at room temperature for up to 3 days. Place parchment paper between layers to prevent sticking. If your kitchen is warm, store them in the refrigerator for up to 5 days. Let them sit at room temperature for 15–20 minutes before serving so the filling softens.

To freeze, wrap each cookie sandwich in plastic wrap and then place in a freezer-safe container or baggie. Freeze for up to 2 months. Thaw in the refrigerator overnight and then bring to room temperature before eating. Note: you can also freeze the unfilled cookies separately and fill later for the best texture. Store baked cookies in the freezer up to 3 months, then thaw and fill when ready to serve.

A pile of peanut butter cookie sandwiches with Nutella in the middle.

How to Freeze Peanut Butter Cookie Dough

Peanut Butter Cookie dough can be made in advance and frozen to be baked and enjoyed at a later date. The dough freezes great for up to 3 months.

After making the criss cross, freeze formed cookies in a single layer on a cookie sheet for about 1 hour and then transfer to a freezer safe container or baggie to freeze. Then just bake from frozen as instructed, allowing 2-3 extra minutes to accommodate the colder dough.

Alternatively, roll into balls and freeze cookie dough balls in a single layer for about 1 hour and then transfer to a freezer-safe container or baggie for up to 3 months.

If you don’t have room to freeze a cookie sheet, cookie dough can also be frozen just after mixing the dough (not forming into balls). Just transfer the dough to a freezer-safe container to store in the freezer for up to 3 months. Defrost in the refrigerator overnight and then proceed with the recipe as directed.

More Cookie Recipes

I am crazy about cookies! So I could not be more excited to share My Favorite Cookie Recipes. Crafted by a true cookie-lover, these treats are absolute cookie perfection.

M&M Cookies, Perfect Chocolate Chip Cookies, Classic Peanut Butter Cookies and Carrot Cake Cookies

If you make my Peanut Butter Sandwich Cookies and post a pic to social, be sure to tag me on Instagram @thebakermama so I can see! If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the recipes and ideas I share. Enjoy!

xoxo,