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Quick Peanut Butter Sandwich Cookies Recipe

Quick Peanut Butter Sandwich Cookies

Soft refrigerated peanut-butter cookies are baked until lightly golden, cooled, and paired with a creamy peanut butter filling. This easy recipe makes approximately 18 to 24 sandwich cookies.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 18 servings
Ingredients Method Notes

Ingredients
  

Cookies
  • 1 package, about 16-17.5 ounces Refrigerated peanut-butter cookie dough
Peanut Butter Filling
  • 1/2 cup Creamy peanut butter
  • 1/2 cup Confectioners’ sugar
  • 1-2 tablespoons, as needed Milk
  • 1/2 teaspoon, optional Vanilla extract

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Cut or portion the refrigerated dough into approximately 36 to 48 pieces. Roll each piece into a ball and place the balls on the prepared baking sheets, leaving about 2 inches between them.
  3. Bake for 10 to 12 minutes, until the edges are lightly golden and the centers still look slightly soft.
  4. Let the cookies cool on the baking sheets for about 5 minutes, then transfer them to a wire rack and cool completely.
  5. Beat the peanut butter and confectioners’ sugar together. Add the milk gradually until the filling is smooth and spreadable, then mix in the vanilla if using.
  6. Spread the filling over the flat side of one cooled cookie. Top with another cookie and press gently to form a sandwich.

Notes

Do not overbake, since the cookies will continue to set as they cool. Cool the cookies completely before filling so the peanut butter mixture does not soften or slide out. Store covered at room temperature for a short period or refrigerate for longer storage.