These Peanut Butter Oatmeal Chocolate Chip Cookie Sandwiches are chewy oatmeal cookies sandwiched with a creamy peanut butter frosting. 

These Peanut Butter Oatmeal Chocolate Chip Cookie Sandwiches are chewy oatmeal cookies sandwiched with a creamy peanut butter frosting.

Peanut butter has a way of sneaking into just about everything I bake, and I have zero regrets about it. It makes cookies richer, fillings creamier, and almost any dessert just plain better. My dad’s love for chocolate and my love for peanut butter mean the chocolate-peanut butter combo holds a special place in this kitchen, and these cookie sandwiches are a prime example of why.

Chewy oatmeal cookies studded with mini chocolate chips, sandwiched with a fluffy peanut butter frosting — everyone who tried them had the same reaction: “give me another.”

These Peanut Butter Oatmeal Chocolate Chip Cookie Sandwiches are chewy oatmeal cookies sandwiched with a creamy peanut butter frosting.

Tips for the Best Cookie Sandwiches

Don’t skip chilling the dough. At least an hour in the fridge keeps the cookies from spreading too thin and gives you that perfect, slightly chewy texture.

Pull them early. These should come out of the oven just as they start to turn light golden. They’ll look underdone, but they firm up as they cool and stay soft and chewy.

Match cookies by size before filling. Pairing cookies of similar size before sandwiching makes assembly much easier and keeps everything looking tidy.

Use a cookie scoop. This ensures that all your cookies are the same size, making matching pairs much easier.

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These Fluffernutter Bars are peanut butter bars swirled with marshmallow cream to create some delicious, one-bowl bars you’ll want to share with everyone!

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Rachel Conners

Peanut Butter Oatmeal Chocolate Chip Cookie Sandwiches

5 from 1 review
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Prep Time: 30 minutes
Cook Time: 11 minutes
Total Time: 41 minutes
Servings: 12 cookie sandwiches

Ingredients
 

  • ½ cup (1 stick) unsalted butter, slightly softened
  • ½ cup light brown sugar, packed
  • ¼ cup white sugar
  • ½ cup creamy peanut butter
  • 1 egg
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ¾ cup quick cooking oats
  • ½ cup mini chocolate chips

For the filling

  • 3 tablespoons unsalted butter, softened
  • ½ cup peanut butter
  • 1 cup powdered sugar
  • ¼ cup heavy cream

Instructions
 

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, cream together butter, brown sugar, white sugar, and peanut butter until smooth. Beat in the egg and vanilla until well blended. Combine the flour, baking soda, oats and salt in a separate bowl; stir into the creamed mixture. Fold in the chocolate chips.
    ½ cup (1 stick) unsalted butter, ½ cup light brown sugar, ¼ cup white sugar, ½ cup creamy peanut butter, 1 egg, 1 teaspoon vanilla extract, ¾ cup all-purpose flour, 1 teaspoon baking soda, ¼ teaspoon kosher salt, ¾ cup quick cooking oats, ½ cup mini chocolate chips
  • Cover with plastic wrap and refrigerate for at least an hour. Make 24 dough balls (I like to do this using a cookie dough scoop to ensure uniformity) and place on an ungreased cookie sheet, preferably lined with parchment paper or a Silpat.
  • Bake for 10 to 12 minutes in the preheated oven, or until just starting to get light brown. Don’t over-bake.

For the filling

  • In a large bowl, cream together the butter, peanut butter, and powdered sugar until completely combined and very creamy, 2-3 minutes. Add the heavy cream and beat for another minute. Fold in the peanuts.
    3 tablespoons unsalted butter, ½ cup peanut butter, 1 cup powdered sugar, ¼ cup heavy cream

To assemble

  • After the cookies are completely cooled, pipe or spread about 1 heaping tablespoon of peanut butter filling on the bottom-side of one cookie. Top with another cookie, pressing slightly to get the filling to the edge. Repeat with remaining cookies. Enjoy!
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