If you are a fan of Nutter Butter cookies, you will love these homemade peanut butter sandwich cookies. The recipe for peanut butter cookies produces a soft peanut butter cookie, but you can add a little more flour if you prefer a chewier or crunchier peanut butter cookie. The peanut butter frosting is so rich and creamy I could eat it by the spoonful! Whoopie pies were a huge part of growing up old order Amish, but because these cookies are a little more chewy than regular whoopie pies, I felt it more appropriate to call them “sandwich cookies” rather than peanut butter whoopie pies. For a list of our favorite whoopie pie recipes, check below the recipe card.
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Peanut Butter Sandwich Cookies
Ingredients
- 3/4 cup butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 3/4 cup creamy peanut butter *see note
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour leveled *see note
Peanut Butter Frosting:
- 1/2 cup softened butter
- 1/2 cup creamy peanut butter
- 4 tablespoons whole milk
- 2 1/2-3 cups confectioner's sugar *see note
Instructions
Preheat oven to 350:
- Cream sugars and butter until smooth and well combined. Add peanut butter, vanilla extract and egg, mixing again until smooth. In a separate bowl, combine dry ingredients, then mix into the wet ingredients. Add flour sparingly until you are able to roll the dough into a soft ball.
- Place onto greased or parchment lined baking sheets with an inch or two of space between, then stamp with a potato masher or fork to get the signature square shapes on top. Bake the cookies in the preheated oven for 8-10 minutes until set in the centers and starting to brown just slightly on the edges. For softer cookies, do not overbake! Allow to cool completely.
Frosting:
- With a handheld mixer, combine butter and peanut butter until smooth. Add milk and confectioner's sugar alternately until the frosting is smooth and pipeable. Add milk and confectioner's sparingly to avoid a frosting that is overly sweet. A pinch of salt can be added to balance the sweetness.
- Place the frosting into a piping bag fitted with the piping tip of your choice (suggestions below). Place half of the cooled peanut butter cookies bottom sides up, then frost and top with the remaining peanut butter cookies. Wrap individually with plastic wrap or store in an airtight container. Enjoy!
Notes
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Other Whoopie Pie Recipes you may enjoy:
- Amish chocolate whoopie pies (with peanut butter or vanilla frosting)
- Sugar cookie whoopie pies
- Strawberry shortcake whoopie pies
- Oatmeal whoopie pies
- Carrot cake whoopie pies
- Pumpkin whoopie pies
- Gingerbread whoopie pies
Step 1: Cream sugars and butter until smooth and well combined. Add peanut butter, vanilla extract and egg, mixing again until smooth.
Step 1 continued: In a separate bowl, combine dry ingredients, then stir into the wet ingredients. Add flour sparingly until you are able to roll the dough into a soft ball.
Step 2: Place onto greased or parchment lined baking sheets with an inch or two of space between, then stamp with a potato masher or fork to get the signature square shapes on top. Bake the cookies in the preheated oven for 8-10 minutes until set in the centers and starting to brown just slightly on the edges. For softer cookies, do not overbake. Allow to cool completely.
For the peanut butter frosting: With a handheld mixer, combine butter and peanut butter until smooth. Add milk and confectioner’s sugar alternately until the frosting is smooth and pipeable. Add milk and confectioner’s sparingly to avoid a frosting that is overly sweet. A pinch of salt can be added to balance the sweetness.
Finishing touches: Place the frosting into a piping bag fitted with the piping tip of your choice (suggestions below). Place half of the cooled peanut butter cookies bottom sides up, then frost and top with the remaining peanut butter cookies. Enjoy!
Piping tip suggestions:
For frosting whoopie pies or sandwich cookies I usually use a Wilton 1M or 2D piping tip. Feel free to use whatever you have on hand or to simply spread the frosting on with a spatula or the back of a spoon like my mom did while we were growing up.
Storage tips:
I prefer to wrap each sandwich cookie with plastic wrap and then store them in an airtight container. This makes for easier handling and keeps the cookies fresh a little longer. They keep well for several days at room temperature, but any longer than that I would suggest freezing them. Frozen sandwich cookies are a treat during the summer months!
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