2 soft and chewy peanut butter oatmeal cookies squished together with peanut butter icing. These peanut butter sandwich cookies will remind you of Nutter Butters or Pirate Cookies only they’re chewier and filled with even more peanut butter in the middle.

These peanut butter sandwich cookies are the best way to take simple peanut butter cookies up a notch. You get two cookies in one plus extra peanut butter frosting in the middle. The cookies have a soft and chewy texture with slightly crispy edges, and the flavor is big on peanut butter without being too sweet.


This recipe is adapted slightly from my favorite peanut butter oatmeal cookies. I wanted to use oatmeal in the cookies because it adds texture. Plus – if you’re familiar with store-bought Pirate cookies, they also feature rolled oats in the peanut butter cookies.

The cookie dough is quite sticky, but this is expected. I use a cookie scoop to form the dough into balls with about 1 tablespoon of dough each (about the size of a ping pong ball). Using a cookie scoop means that the dough balls will all be the same size and, therefore, better for sandwiching.


Once the cookies are fully baked and cooled, you’ll sandwich them together with delicious peanut butter filling. The filling recipe I’ve included is very simple and not too sweet. It’s creamy, peanut buttery, and perfect for sandwiching.

If you really want to save time, you could simply use plain peanut butter – which will make the cookies even less sweet. You could even sandwich them with some strawberry jelly if that’s your jam.

If you love sandwich cookies, don’t forget to try these other favorites:



  • Cookie Sheets


Peanut Butter Oatmeal Cookies

  • ½ cup unsalted butter (112 grams) softened
  • ½ cup brown sugar (100 grams) light or dark
  • ⅓ cup granulated sugar (66 grams)
  • ½ cup smooth peanut butter*
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour (94 grams)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ¼ cup quick oats*

Peanut Butter Filling

  • 2 tablespoons unsalted butter (28 grams)
  • ½ cup smooth peanut butter
  • 1 cup powdered sugar (110 grams) you may want to use a little less or a little more
  • 4-5 tablespoons whipping cream (50-75 ml) or milk


Peanut Butter Oatmeal Cookies

  • Preheat the oven to 350F (180C) degrees. Line cookie sheets with parchment paper or baking mats.
  • In a large bowl beat the butter, brown sugar, and white sugar until fluffy. Mix in the peanut butter.
  • Mix in the egg and vanilla extract.
  • With the mixer on low speed, mix in the flour, baking soda and salt. Then mix in the oats.
  • Spoon the dough into balls with about 1 – 1.5 tablespoons of dough each. They will be a little smaller than a golf ball. I use a cookie scoop. Place 2 inches apart on the lined cookie sheets and flatten just slightly. I got 28 cookies in total.
  • Bake in the preheated oven for 8-11 minutes, or until the tops look set.
  • Remove from the oven. Cool for 10-15 minutes on the cookie sheet, then transfer to a cooling rack.

Peanut Butter Filling

  • Beat the butter until smooth, then mix in the peanut butter.
  • Mix in the powdered sugar starting with the mixer on low speed.
  • Beat in the cream (or milk) about 1 tablespoon at a time until the mixture is a smooth consistency.

Making the Sandwiches

  • Frost the bottom of 1 cookie with about 1 tablespoon of filling, then sandwich a second cookie on top.


  1. Make sure to use smooth, commercial peanut butter. Do not use natural, homemade, or anything where the oil separates. If you’d like to use crunchy peanut butter for the filling, use ⅔ cup instead of ½ cup.
  2. Large rolled oats, AKA old-fashioned oats, work too. Do not use instant oats, as they behave more like flour. 
  3. Store cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. 
  4. Nutrition information is an estimate only and based on 1 cookie sandwich, assuming all the frosting is used and the recipe yields 14 sandwiches. 


Calories: 334kcal | Carbohydrates: 35g | Protein: 7g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 175mg | Potassium: 172mg | Fiber: 2g | Sugar: 23g | Vitamin A: 132IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg