Peanut Butter Sandwich Cookies
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These Peanut Butter Sandwich Cookies takes the nostalgic magic of a PBJ sandwich and turn it into the softest, chewiest little treat. They start with an easy cake‑mix peanut butter cookie (no fuss, no chilling, no complicated steps), then get sandwiched with fluffy peanut butter frosting and a swipe of strawberry jam for the perfect bite.
If you love a dessert that is a little nutty, try my Peanut Butter Donuts or my Butter Pecan Cake Mix Cookies.
Why this Peanut Butter Sandwich Cookie Recipe Works
They’re the kind of cookies that disappear from the plate faster than you expect. They are soft, sweet, a little messy in the best way, and absolutely irresistible. Whether you’re baking for a party, packing lunchbox treats, or just craving something cozy and familiar, these Sandwich Cookies bring all the childhood joy with a grown‑up level of delicious.
- Shortcut friendly: Cake mix simplifies the process and ensures soft, chewy cookies.
- PB&J twist: Classic flavor combo in cookie form — what’s not to love?
- Kid-approved: Easy to make with little hands helping.
- Make ahead: Great for gifting or freezing for later.
Can I Use Natural Peanut Butter in Place of Smooth Peanut Butter for the Cookies?
It is best to use “standard” creamy peanut butter (like Jif or Skippy). Natural oils can separate in cake-mix recipes, leading to a greasy cookie.
Pro Tip for Peanut Butter Lovers
Peanut butter cookies firm up a lot as they cool, so the secret to keeping them soft and tender is pulling them from the oven while the centers still look slightly puffy and underdone. The edges should be just set, not browned. Letting them finish on the warm baking sheet gives you that perfect soft‑chewy texture every time.
Ingredient Notes for this Peanut Butter Recipe
Using a cake mix will make the cookies soft and chewy. It is a quick step to making the cookies quicker and easier.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Yellow Cake Mix: The base for soft cookies with minimal measuring. It has all the dry ingredients you need.
- Peanut Butter: Creamy variety for smooth texture (avoid natural PBs with oil separation).
- Vegetable Oil & Eggs: Adds richness and structure to the dough.
- Frosting: Butter + PB + powdered sugar + cream = rich, fluffy filling.
- Jam: Strawberry is a classic, but feel free to mix it up.
Variations and Substitutions for Chewy Peanut Butter Cookies
You can mix up these peanut butter cookies by doing these variations.
- The “J” in PB&J: Swap strawberry jam for grape jelly, raspberry preserves, or even apricot jam.
- Chocolate Version: Use a Chocolate Cake Mix instead of yellow for a “Reese’s” style sandwich.
- Crunchy Texture: Use crunchy peanut butter in the cookie dough for extra texture.
- Nut-Free: While the flavor will change, you can substitute peanut butter with SunButter (sunflower seed butter).
Special Equipment Needed for these Cookie Sandwiches
You need standar equipment like an electric mixer with a paddle attachment, cookie sheets, etc.
- 1 1/2 Tablespoon Cookie Scoop: This is crucial for ensuring all 60 cookies are the exact same size so they match up perfectly as sandwiches.
- Hand Mixer: Necessary for getting the frosting light and fluffy.
- Silicone Baking Mats: Peanut butter dough can be oily; these mats help the cookies spread evenly without sticking. Parchment paper works well too.
- Wire Rack: This will help the cookies cool quickly.
How to Make Peanut Butter Cookie Sandwiches
These peanut butter sandwich cookies filled with peanut butter buttercream are like nutter butters but better.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Prep the Cookie Dough Balls: Preheat oven to 350°F and line two baking sheets. In a large bowl, mix the cake mix, peanut butter, eggs, and oil until smooth.
- Shape and Coat: Scoop 1½‑tablespoon portions, roll each in white sugar, and place 3″ apart on the cookie sheets. Gently press with a fork in a criss‑cross pattern.
- Bake: Bake 10–12 minutes until lightly golden. Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
- Fill & Sandwich: Beat the butter, peanut butter, powdered sugar, and cream into a frosting. Spread a little frosting and jam on the underside of one cookie, top with a second cookie, and repeat.
Prep Ahead Suggestions for Peanut Butter Filling for Sandwich Cookies
- Prep Ahead: You can scoop and roll the dough balls in sugar, then freeze them on a tray. Once solid, toss them in a freezer bag. Bake directly from frozen (just add 2 minutes to the bake time).
- Store: Store assembled cookies in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
- Freeze: These freeze beautifully! Wrap individual sandwiches in plastic wrap and freeze for up to 3 months.
Alternate Cooking Methods for this Nutter Butter Dupe
You can make a small batch of the homemade peanut butter cookies or you can make soft and chewy peanut butter bars.
- Air Fryer: You can bake these at 325°F for 7–9 minutes. Since air fryers vary, do a test cookie first!
- Cookie Bars: Press half the dough into a 9×13 pan, bake for 10 minutes, spread the frosting/jam, and crumble the remaining dough on top before baking for another 10 minutes.
How to Store, Reheat and Use Leftovers
- Storing: Store assembled cookies in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
- Freeze: These freeze beautifully! Wrap individual sandwiches in plastic wrap and freeze for up to 3 months.
- Reheating: If the cookies have firmed up in the fridge, a quick 5–10 seconds in the microwave will soften the frosting and make the cookie taste “fresh-baked.”
- Leftovers: Crumble them into a parfait. Make a PBJ ice cream sundae. Turn them into a freezer treat. Use them as a topping for oatmeal or make PBJ cookie truffles.
Common Questions About This PBJ Cookies Recipe
Your kitchen might be too warm, or the vegetable oil was measured a bit too generously. Try chilling the dough balls for 20 minutes before baking.
Yes, melted coconut oil or even melted butter works as a 1:1 sub for vegetable oil.
Expert Tips for Making Peanut Butter Sandwich Cookies
Here are a few tips and tricks to make these sandwich cookies even better. Also a few other treats you can add to your dessert table.
- Don’t Overbake: These cookies should look slightly underdone when you pull them out. They will firm up as they cool. If they get too brown, they will be crunchy rather than chewy.
- The “Hatch” Trick: Dip your fork in the white sugar before pressing down on the dough balls to prevent the fork from sticking to the peanut butter dough.
- Frosting Barrier: Always spread the peanut butter frosting first, then add the jam in the center. The frosting acts as a “dam” to keep the jam from leaking out the sides.
- Serve this recipe with: Peanut Butter Chex Mix Truffles and my Red Velvet Sandwich Cookies.
More Recipes You Might Like
PBJ Sandwich Cookies
Equipment
- Small mixing bowl
- Cookie scoop (1½ tablespoon size)
- Measuring Cups and Spoons
- Two baking sheets
- Parchment paper or silicone baking mats
Ingredients
- Cookies
- 15.25 ounces Yellow cake mix, 1 box
- 2 Large eggs
- 1 cup Creamy peanut butter
- ½ cup Vegetable oil
- ⅓ cup Granulated sugar, for rolling
- Peanut Butter Frosting
- 2 tablespoons Unsalted butter, softened
- 2 tablespoons Creamy peanut butter
- 1 cup Powdered sugar
- 2 tablespoons Heavy cream or milk
- Filling
- ⅓ cup Strawberry jam
Instructions
- Preheat the oven to 350 degrees F.
- Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, beat together the cake mix, eggs, peanut butter, and vegetable oil until a smooth dough forms, about 2 minutes.
- Place the granulated sugar in a small bowl.
- Using a 1½ tablespoon cookie scoop, portion the dough into balls and roll each one in the sugar until evenly coated.
- Arrange the dough balls on the prepared baking sheets, leaving about 3 inches between each cookie.
- Use a fork to gently press a crisscross pattern into each cookie, slightly flattening the dough.
- Bake for 10 to 12 minutes, or until the cookies are set and lightly golden around the edges.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- To make the frosting, beat together the butter, peanut butter, powdered sugar, and cream until smooth and fluffy. Add additional cream or powdered sugar as needed to reach a spreadable consistency.
- Spread about 1 teaspoon of frosting onto the flat side of one cookie. Top the frosting with ½ to 1 teaspoon of strawberry jam.
- Place a second cookie on top and gently press together to form a sandwich cookie.
- Repeat with the remaining cookies, frosting, and jam.
Christina’s Notes
- Use a conventional creamy peanut butter, such as Jif or Skippy, for the most reliable texture. Natural peanut butter can make the dough oily and crumbly.
- If the dough feels sticky, refrigerate it for 10 to 15 minutes before scooping. This helps prevent excess spreading during baking.
- Roll generously in sugar for the classic peanut butter cookie appearance and a lightly crisp exterior.
- Press the cookies lightly with the fork. Deep impressions can make the cookies too thin for sandwiching.
- Store assembled cookies in an airtight container in the refrigerator for up to 5 days.
- Unfilled cookies can be frozen for up to 3 months. Thaw completely before filling and serving
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, scroll up on the page.
