Peanut Butter Sandwich Cookies Recipe

Peanut Butter


For the filling

  • 1 cup  dark brown sugar*
  • 1 cup  smooth peanut butter (without added sugar)

For the sandwich cookies

  •   Cooking spray, for greasing (optional)
  • eggs
  • 2 teaspoons  vanilla extract
  • 2 cups  smooth peanut butter (without added sugar)
  • 1 cup  sugar
  • 1/2 teaspoon  salt

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by Kim Ima

Peanut butter sandwich cookies are very popular at our truck, and this recipe is gluten-free, which is great for our customers who have gluten restrictions. These cookies can be stored in an airtight container in the refrigerator for three to five days. You can also wrap them well and freeze them. When you take the cookies out of the freezer, just unwrap them and set them aside to defrost.


For the filling

Put the brown sugar in a bowl and mash it with a fork to remove any lumps. Add the peanut butter and mix well with a sturdy spoon or your hands. Store in a covered container in the refrigerator until ready to use. This filling keeps very well and can be used over a few weeks.

For the sandwich cookies

Preheat the oven to 325 degrees. Grease a baking sheet or line it with parchment paper.

In a small bowl, combine the eggs and vanilla and set aside. Place the peanut butter in a large bowl and pour in the egg-vanilla mixture. Stir with a sturdy spoon or mix with your hands until combined. Add the sugar and salt and mix well.

Scoop the dough with a spoon and roll it into balls with your hands. The size of the scoop of dough is up to you, depending on the size of the cookies you prefer (the dough doesn’t spread much). Place the balls 2 inches apart on the baking sheet. Pat the balls flat and use a fork to make crosshatch marks on the top of each cookie.

Bake for about 10 minutes, or until the centers look as light and baked as the edges. Cool completely before removing from the cookie sheet with a spatula.

With a spoon or your fingers, scoop a spoonful of peanut butter filling and place it on the underside of a cookie. I like to use my hands to make a little “peanut butter patty,” as if I were making a little hamburger on a bun. Top with the second cookie to make a sandwich.


*Note: Equal parts peanut butter and sugar is great, and so is 1 part sugar to 2 parts peanut butter. See which you like best!


Calories per serving:

214 calories

Dietary restrictions:

Low Sodium Kidney Friendly, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Milk Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 407g 626%
  • Carbs 590g 197%
  • Saturated 83g 415%
  • Fiber 39g 155%
  • Trans 1g
  • Sugars 496g
  • Monounsaturated 204g
  • Polyunsaturated 99g
  • Protein 185g 369%
  • Cholesterol 372mg 124%
  • Sodium 1,501mg 63%
  • Calcium 622mg 62%
  • Magnesium 1,333mg 333%
  • Potassium 4,766mg 136%
  • Iron 17mg 94%
  • Zinc 21mg 139%
  • Phosphorus 2,800mg 400%
  • Vitamin A 160µg 18%
  • Thiamin (B1) 1mg 80%
  • Riboflavin (B2) 2mg 117%
  • Niacin (B3) 102mg 509%
  • Vitamin B6 4mg 184%
  • Folic Acid (B9) 723µg 181%
  • Vitamin B12 1µg 15%
  • Vitamin D 2µg 1%
  • Vitamin E 71mg 357%
  • Vitamin K 3µg 3%
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