Peanut Butter Cream–Filled Wafer Cookies Recipe


For the wafer cookies:

  • 1 cup unsalted butter, at room temperature
  • 1 ½ cups sugar
  • 2 large eggs, at room temperature
  • 3 cups old-fashioned oatmeal
  • 1 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • ½ cup chopped roasted, skinless peanuts

For the peanut butter filling:

  • 1 cup smooth peanut butter
  • ½ cup unsalted butter, at room temperature
  • ¼ cup honey

The “bread” part of these sandwiches is a very thin, crisp wafer that holds up well to the creamy filling. They taste best when the cookie remains crisp, so fill them just before serving. If you hold them for too long in the refrigerator or at room temperature, these peanut butter cookies will soften and break apart.


For the wafer cookies:

Preheat the oven to 350 degrees.

Line 2 baking sheets with nonstick silicone baking sheets or parchment paper. (Alternatively, use nonstick baking sheets or lightly butter conventional baking sheets.) Set aside.

Place the butter in the bowl of a standing electric mixer fitted with the paddle.

Begin beating on low speed. Add the sugar, increase the speed to medium, and beat for about 4 minutes, or until light and fluffy.

Add the eggs, one at a time, beating to incorporate.

With the motor running, slowly add the oats and salt, beating to combine. When blended, beat in the vanilla followed by the peanuts, beating until incorporated.

When the dough is just blended, remove the bowl from the mixer and scrape the paddle clean.

Using your hands, roll the dough into balls about the size of a large walnut. Place the balls about 2 inches apart on the prepared baking sheets. Working with one cookie at a time, press down on each ball with the bottom of a drinking glass to form a disk about ⅛ inch thick.

When all of the cookies have been made, place in the oven and bake for about 8 minutes, or until golden brown. The cookies should spread quite a bit and be completely browned. Don’t fret if the edges get dark brown; they will be trimmed off.

Remove from the oven and, using a 3-inch round biscuit cutter, and immediately cut each cookie to remove the darker edge and make a neat circle. Using a metal spatula, transfer the cookies to wire racks to cool completely.

Store, airtight, at room temperature for up to a week.

About 15 minutes before serving, spread about 2 tablespoons of the peanut butter filling on the flat side of a cookie. Top with a second cookie, flat-side down, and press together gently.

For the peanut butter filling:

Combine the peanut butter and butter in the bowl of a standing
electric mixer fitted with the paddle. Begin beating on low speed. Add the honey, increase the speed to medium, and beat for about 3 minutes, or until light and fluffy.

Store, airtight, in the refrigerator for up to a week.


Calories per serving:

1,151 calories

Dietary restrictions:

High Fiber Gluten Free, Wheat Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 470g 723%
  • Carbs 606g 202%
  • Saturated 212g 1,060%
  • Fiber 44g 175%
  • Trans 11g
  • Sugars 404g
  • Protein 124g 248%
  • Cholesterol 1,104mg 368%
  • Sodium 2,584mg 108%
  • Calcium 468mg 47%
  • Magnesium 913mg 228%
  • Potassium 3,117mg 89%
  • Iron 21mg 114%
  • Zinc 20mg 130%
  • Phosphorus 2,419mg 346%
  • Vitamin A 9,049IU 181%
  • Vitamin C 0mg 1%
  • Thiamin (B1) 2mg 135%
  • Riboflavin (B2) 2mg 97%
  • Niacin (B3) 46mg 229%
  • Vitamin B6 2mg 92%
  • Folic Acid (B9) 536µg 134%
  • Vitamin B12 1µg 24%
  • Vitamin D 7µg 2%
  • Vitamin E 40mg 198%
  • Vitamin K 30µg 37%
  • Fatty acids, total monounsaturated 165g
  • Fatty acids, total polyunsaturated 62g
See detailed nutritional info Have a question about nutritional data? Let us know.

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