Peanut Butter Sandwich Cookies

I don’t have kids so I’m generally out of the loop on things like when Girl Scout cookies go on sale, however one quick trip to the grocery store and there is no doubt when that day has arrived. Excited little girls, tired-looking moms, and tables upon tables of Girl Scout cookies set up for sale. I have never been one to go ga-ga over Girl Scout cookies, but if offered to me, I would gladly eat a box of Tagalongs and Samoas in one sitting. For as much as I love peanut butter, Do-si-dos never did a darn thing for me; I always found Tagalongs to be far superior as far as Girl Scout cookies containing peanut butter were concerned. However, what I do love is the idea of a Do-si-do: peanut butter sandwich cookies. Two peanut butter cookies with a creamy peanut butter filling in the middle. For anyone who adores peanut butter, what’s not to love about that? Absolutely nothing. So I made it happen. And I guarantee they are approximately a gazillion times better than any processed cookie you could buy.

Believe it or not, this was my first time making a peanut butter cookie that was crispy and not soft and chewy. As you can probably tell from the cookies that appear on this site, I am definitely in the soft and chewy camp when it comes to cookies. Because of this, I was a little hesitant about the recipe since I knew they resulted is a crispy cookie, but forged ahead with faith and my love of all things peanut butter. The cookies are crisp but in the best kind of way – they taste like a peanut butter shortbread, and they are the perfect little vessels for a healthy slathering of what is essentially a soft peanut butter frosting.

Peanut butter cookies, peanut butter filling, and those cute-as-a-button tine impressions that let you know it is, indeed, a peanut butter cookie. If you have a peanut butter lover in your life, you must make these for them!

One year ago: Grilled Fish Tacos

Peanut Butter Sandwich Cookies

Yield: About 3 dozen sandwich cookies

Prep Time: 1 hour

Cook Time: 15 to 20 minutes

Total Time: 1 hour 30 minutes


For the Peanut Butter Cookies:
2 cups all-purpose flour, plus more for dusting
½ teaspoon baking soda
¼ teaspoon salt
¾ cup unsalted butter, at room temperature
¾ cup creamy peanut butter
½ cup granulated sugar
½ cup light brown sugar
1 egg
1 teaspoon vanilla extract

For the Peanut Butter Filling:
6 tablespoons unsalted butter, at room temperature
¾ cup powdered sugar
¾ cup creamy peanut butter
3 tablespoons heavy cream


1. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.

2. Beat the butter, peanut butter, and sugars with an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Add the egg and vanilla and beat to combine, scraping down the sides of the bowl as needed. Reduce the mixer speed to low and add the flour mixture, mixing until incorporated, about 1 minute.

3. Divide the dough in half, and shape into two rectangles. Wrap in plastic and refrigerate at least 30 minutes or up to 1 day.

4. When ready to bake the cookies, preheat the oven to 325 degrees F. Line two baking sheets with parchment paper. If you refrigerated the dough longer than 30 minutes let it stand at room temperature to soften a bit. On a lightly floured work surface, roll out the dough to a ¼-inch thickness. Using a sharp knife or pizza cutter (my favorite for cutting dough like this!), cut the dough into 2½-by-1-inch rectangles. Using the floured tines of a fork, score the top of each cookie. Transfer cookies to prepared baking sheets, placing 1½ inches apart, and refrigerate until firm, about 15 minutes.

5. Bake until lightly golden around the edges and firm int he center, 15 to 20 minutes. Transfer to a wire rack to cool completely.

6. Meanwhile, make the peanut butter filling. Combine the butter, powdered sugar, peanut butter, and heavy cream and beat with an electric mixer on medium-high speed until light and fluffy, about 5 minutes, scraping the sides of the bowl as needed. Use immediately, or transfer to an airtight container and refrigerate up to 3 days. If refrigerated, let filling stand at room temperature to soften before using.

7. Using an offset spatula, spread 1 tablespoon of filling onto the flat sides of half of the cookies. Sandwich with remaining cookies, keeping the flat sides down. Unfilled cookies can be kept in an airtight container at room temperature for up to 1 week. Once filled, cookies are best eaten the same day, but can be kept in the refrigerator for up to 3 days.

(Recipe adapted from Martha Stewart Baking Handbook)


62 Responses to “Peanut Butter Sandwich Cookies”

  1. Averie @ Love Veggies and Yoga on February 27, 2012 at 12:09 am

    PB Cookies are awesome and then filled with more PB…even better!


  2. Kristen on February 27, 2012 at 1:12 am

    Definitely agree with you that Tagalongs are superior to the Do-Si-Dos but homemade ones sound interesting


  3. Villy @ For the love of Feeding on February 27, 2012 at 4:48 am

    That goes immediately in my “to do” list! Amazing!


  4. Blog is the New Black on February 27, 2012 at 5:37 am

    I want one for bfast!


  5. Lauren at Keep It Sweet on February 27, 2012 at 6:11 am

    As much as I love peanut butter, I was never that interested in the Girl Scout version either! However, this homemade version looks fantastic.


  6. Katrina on February 27, 2012 at 7:07 am

    Whew! These are so pretty!!


  7. Rodzilla on February 27, 2012 at 7:56 am

    These look exactly like the homemade nutter butters from a local restaurant that I’ve trying to figure out, thank you! I think they top theirs with additional sea-salt but I’ll try them both ways.


    • Alberto on May 29th, 2012 at 7:49 am

      If she is eating waunlts anyway I wouldn’t worry about peanut butter. It is usually less of a problem then true nuts like waunlts are.They are very different things though, and peanut allergies although less common are more serious. Peanuts themselves are NOT a fungus! They are however a legume I believe. Nuts grow on trees, peanuts do not.


  8. Nina on February 27, 2012 at 8:59 am

    These look amazing! Excited to try them 🙂


  9. Beth on February 27, 2012 at 8:59 am

    These look great! I totally agree on the Do-Si-Dos, blech.


  10. Erin on February 27, 2012 at 9:11 am

    I completely agree with your sentiment on Girl Scout cookies…tagalongs are the best, and do-si-dos are a good idea but can’t beat tagalongs. These look like a delicious version of do-si-dos! 🙂


  11. Eileen on February 27, 2012 at 9:19 am

    I just made Double Stuff Peanut Butter cookies (very similiar to yours) around Valentine’s Day. The were a huge hit. I am a peanut butter freak and these definitely did the job. Yours look so tempting – I may just need to make more!


  12. Tracey on February 27, 2012 at 9:20 am

    I always miss the Girl Scout cookie sales too! It’s probably for the best though 🙂 Love these pb cookies – they kind of remind me of Nutter Butters, which I’ve always adored!


  13. Jennifer @ Peanut Butter and Peppers on February 27, 2012 at 10:12 am

    YUM!!! I need to make these. I make homemade peanut butter and my step daughter just told me I should make Nutter Butters, well I never had a nutter butter, crazy huh, so I haven’t tried to find a recipe, but then you appear with this wonderful recipe and I know for sure all your recipes turn out, so I shall make these this week, with homemade peanut butter these are going to be awesome!!


  14. megan @ whatmegansmaking on February 27, 2012 at 10:21 am

    oh wow, these look so good! I saw a similar recipe in a magazine recently, and seeing your post has just confirmed it for me. I need to make these soon! 🙂


  15. Caitlin @ Cake with Love on February 27, 2012 at 10:25 am

    PB cookies with PB filling and homemade are very good, love this recipe!


  16. Kiri W. on February 27, 2012 at 10:26 am

    These look so perfect and almost “bought”. My wife would devour these, she loves peanut butter. 🙂


  17. Charlie on February 27, 2012 at 10:34 am

    Could the sugar be reduced in the filling?



    • Michelle on February 27th, 2012 at 10:47 am

      Hi Charlie, There really isn’t too much in there, in relation to the other ingredients. I personally wouldn’t reduce it but you could of course give it a try if you want to; the filling might be a bit softer since the powdered sugar binds it and thickens it.


      • Charlie on February 27th, 2012 at 5:07 pm

        Thanks Michelle


  18. Erin on February 27, 2012 at 10:34 am

    I depend on my boss’s daughters for my Girl Scout cookie fix – unfortunately they decided not to sell them this year (WHY!?!?) so I have been on the hunt for groups selling them at grocery stores. Sadly I have not seen any yet. Looks like I’ll be making them homemade! Great recipe.


  19. Sarah on February 27, 2012 at 10:45 am

    Here in South Africa I have the option of white cake flour or white bread flour. Which would I use for this? My husband loves pb cookies, so I don’t want to mess them up. 🙂 Thank you!


  20. Susan on February 27, 2012 at 10:57 am

    These cookies look divine! I’m definately in the “I-can’t-get-enough-of-peanut-butter-anything” camp! Love the stuff! @ Sarah- Hi, fellow south african here, cake flour is best!!


  21. Shannon@sweetlessons on February 27, 2012 at 11:15 am

    These look adorable! I love the shape of the cookies!


  22. Kerry on February 27, 2012 at 11:16 am

    Wow. You won’t believe I woke up thinking of peanut butter cookies and here they are! I have my baking project for the day.


  23. Rosey on February 27, 2012 at 11:28 am

    Thank you for the recipe! My husband was JUST talking about how he misses getting these from the Girl Scouts so I’ll be making these very soon to surprise him!


  24. Kristin on February 27, 2012 at 11:37 am

    NOOOOOO. I’m dying. I gave up cookies/brownies/cupcakes/cakes etc. for lent and most things do not tempt me but I would probably absolutely love these.


  25. Living The Sweet Life on February 27, 2012 at 11:49 am

    ohh my mother of yum!! This peanut butter overload is completely up my alley ~ yum 🙂


  26. janelle Thiessen on February 27, 2012 at 12:02 pm

    You have inspired me to make something with peanut butter for my food blog today!


  27. Lacy @ NYCityEats on February 27, 2012 at 12:25 pm

    These look incredible!! I’m a big fan of the tagalongs also but I certainly wouldn’t mind a homemade pb sandwich cookie! Yum!! Great recipe.


  28. CouponClippingCook on February 27, 2012 at 12:31 pm

    wow…these look so good. I’m craving them right now for breakfast!


  29. Choc Chip Uru on February 27, 2012 at 1:29 pm

    Mmmm those peanut butter biscuits look gorgeous – and filing makes everything better 😀

    Choc Chip Uru
    Latest: Marbled Muffintopcookiecake Hybrid


  30. NerdyBaker on February 27, 2012 at 2:36 pm

    Totally agree with you about the idea of the Do-si-do as well but really cannot bring myself to eat any. Your cookies look much much better.


  31. what katie's baking on February 27, 2012 at 4:13 pm

    i’m obsessed with peanut butter…. i bet these would be awesome with biscoff spread, too. omg i need these!


  32. Shelly on February 27, 2012 at 4:19 pm

    I love Nutter Butters but I want to stop eating ‘Processed’ foods (stuff in the ingredients that you can’t pronounce). These will sound like a great sub.
    p.s. I prefer the Samoas and could eat a whole box myself!


  33. Peggy on February 27, 2012 at 4:30 pm

    Do-si-dos are definitely my favorite girl scout cookie – but I think these beat them out!


  34. Erin @ Dinners, Dishes and Desserts on February 27, 2012 at 6:08 pm

    I am PB obsessed! I love that these are PB upon PB!!


  35. Angelyn on February 27, 2012 at 6:22 pm

    These look amazing! I definitely want to try them soon!


  36. Happy When Not Hungry on February 27, 2012 at 8:09 pm

    Wow these look amazing!!!!! I def have to try baking these. YUM!


  37. Erin @ Brownie Bites on February 27, 2012 at 8:21 pm

    Gaahh – delicious! The cookie part looks so moist and perfect.

    Confession: I feel really, really bad saying “No, thank you,” to the cute girl scouts who ask me to buy their cookies each year. If only they knew the will power it took to STOP myself from buying out their entire stock!


  38. sally @ sally's baking addiction on February 27, 2012 at 8:52 pm

    i’m a pb addict!! your peanut butter cookies look PERFECT. and the filling makes it even better 🙂


  39. Stephie @ Eat Your Heart Out on February 27, 2012 at 11:00 pm

    The peanut butter sandwich cookies always were (and still are) my favorite GS cookies. I always try to make my box last as long as possible…but it looks like I might not have to do that any more with this recipe!


  40. Christy from Life of a Modern Housewife on February 28, 2012 at 1:05 am

    Yummy!!! I love all things peanut butter!!!


  41. Megan @ Country Cleaver on February 28, 2012 at 2:27 pm

    I’m trying to think how many of these i can fit into my mouth at one time… not enough apparently. I require 10. STAT.


  42. Faythe on February 28, 2012 at 3:01 pm

    I have all of the ingredients in my kitchen. I am in trouble…


  43. Mackenzie@The Caramel Cookie on February 29, 2012 at 8:36 am

    Mmmm I loooooooove peanut butter!


  44. Jessica on February 29, 2012 at 9:54 am

    Couldn’t agree more about the tagalongs — we need you to come up with a yummy recipe for those! 🙂


    • Michelle on February 29th, 2012 at 10:32 am

      I’m on it! 🙂


  45. mamatoi on February 29, 2012 at 11:28 am

    I too like a soft cookie. I took 4 min. Off the cooking time , and let cool on pan. I used honey instead of sugar….yummy soft peanut butter treats…thanks for the recipe…


  46. Andrea L on February 29, 2012 at 10:09 pm

    If you refrigerate the cookie dough in the rectangle logs you can take them out of the fridge and cut them immediately in slices with a knife. Place them on the pan and press with the fork. Cuts out a couple steps and is faster:)


    • Michelle on February 29th, 2012 at 10:37 pm

      Awesome tip, thank you for sharing!


  47. Kathy on March 1, 2012 at 8:24 am

    I have celiac disease so cannot have the flour. When hungry for cookies I make the Tupperware Peanut Butter Cookies. 1 cup Peanut Butter 1 cup Sugar 1 egg. I am going to have to try this with that recipe for the cookies. I am sure they will work. Sounds fantastic and sure my family will love them


  48. Rachelanne on March 2, 2012 at 5:01 am

    Oh my goodness… These have WAY surpassed “great”… I sprinkled a little fleur de sel on the cookies before baking, and drizzled a bit of chocolate ganache on the peanut butter filling. Bordering on obscene!


    • Michelle on March 2nd, 2012 at 10:01 am

      Oh gosh, love the sprinkle of salt and the chocolate in the filling! Such an amazing idea!


  49. Collin Y on March 3, 2012 at 9:59 am

    These are incredible, such a perfect combo of peanut butter textures! I did a test batch and immediately had people making orders for them…


  50. Lisa on March 3, 2012 at 9:31 pm

    These were great.. I made a double batch.. and I bake at least 3 times a week.. my son is my taster.. (I have made MANY things off of this web site) this was the first thing I have made that my son asked if I could leave some at home. I take my baked goods to work.. One person I worked with .. without knowing.. said these are better then Girl Scout Cookies.. they are just fabulous.


  51. Robbie on March 15, 2012 at 8:16 pm

    I made this recipe several times; the recipe itself is great but it’s a little intense/hardy for a sandwich cookie. If you are to make, I’d suggest a circle cut cookie cute piped icing.

    Either way, these cookies are a total treat and 100% amazing.


  52. Angela EJ on March 28, 2012 at 1:49 am

    After my raving success with your better-than-brownie cookies (my hubby calls them “super chocolate cookies” and he thanks you for creating the recipe), I am definitely trying this one out! I grew up in Korea when I was young and there used to be a kind of PB cookies called “Grace.” They were basically crunchy, crumbly, flakey PB cookies. Like you, I have never been a non-chewy cookie person, but Grace cookie was my only exception. Now I am living in Korean again and somehow Grace has been taken off the market. I shall try this recipe as soon as I find time so I can find some peanut butter comfort!!! 😀


  53. Robin Anderson on July 3, 2012 at 1:42 pm

    Hi, I made these cookies and they were delish.
    Stored in an airtight container, they can stay fresh for almost a week!
    Super great frosting recipe
    Amazing cookie to share

    Slight cons:
    The dough needs to be rolled out pretty thin because when the cookies get bake, they expand a bit.
    If you’re cutting these cookies, cut slightly smaller than the recipe recommends.
    This makes A LOT of cookies, so if they are just for home (depending on family size) I’d cut the recipe in half.



  54. Joey Tan on October 6, 2012 at 9:21 am

    Totally agree with Robin comments here. Indeed, this is an amazing cookies recipe. I also used this filling’s recipe in my macaron too. Its amazing too!!



  55. Erin on March 9, 2013 at 10:09 pm

    Wows wows wows! This is such a great idea. I am a huge fan of nutter butters. I made these about a week ago and they were so yummy. My family and I ate them within an hour! Thanks for sharing.


  56. SHERRY on January 8, 2016 at 8:36 pm



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