Peanut Butter Cookie Sandwiches are a naturally gluten free treat that appeals to all peanut butter lovers! This cookie sandwich recipe has soft and chewy flourless peanut butter oat cookies with a creamy peanut butter filling for a classic Girl Scout Do-Si-Dos taste, but infinitely better!
Ingredients Needed
There are two parts of this recipe – the old school peanut butter cookies and peanut butter filling to make the sandwiches. Both are pretty effortless to make and don’t require any speciality ingredients!
Flourless Peanut Butter Oat Cookies:
- Creamy Peanut Butter – Just like in gluten-free peanut butter cookies, using creamy and not natural peanut butter yields the best results!
- Sugar
- Brown Sugar
- Eggs
- Vanilla Extract
- Baking Soda
- Salt
- Quick-Cooking Oats – Use certified gluten free oats for gluten free cookies.
Peanut Butter Filling for Cookies:
For the copycat Nutter Butter or Do-si-Do Girl Scout Cookie taste, whip up this easy filling for the sandwich cookies. However, you can also change up the taste by using another of the suggested fillings listed further down in the post.
If you would like to leave out the filling and just have the peanut butter cookies, follow the recipe for flourless chocolate chip cookies.
- Softened Butter
- Creamy Peanut Butter
- Powdered Sugar
- Milk or dairy-free milk
How To Make Peanut butter cookie sandwiches recipe
- In a large bowl mix together the peanut butter, sugar, and brown sugar until creamy and smooth. This will take about 1 minute.
- Add the eggs and vanilla. Beat again until combined.
- Mix in the baking soda, salt, and oats on low speed.
- Roll the dough into 1 inch balls or use a small cookie scoop to evenly portion and place on the baking sheets. Use a fork dipped in sugar to make a cross hatch on the cookies, flattening slightly.
- Bake for 8-10 minutes and cool completely before filling.
Peanut Butter Filling for Cookies
To make these cookie sandwiches dairy free, simply substitute your preferred non-dairy milk, such as almond milk, in the filling recipe.
If you plan on making the peanut butter filling ahead of time, cover tightly and let it sit at room temperature so it stays soft and spreadable.
- Beat together the peanut butter and butter until smooth. Add the powdered sugar and milk, beating until well combined and creamy.
- Lay half the peanut butter cookies, bottom side up on a baking sheet. Divide a heaping tablespoon of filling between the cookies. Once it has been divided up evenly, top with another cookie and press gently.
Alternative fillings for cookie sandwiches
The possibilities are endless for what pairs fabulously with peanut butter cookies! Use one of listed cookie fillings below, or even better, add a combination of two fillings in one cookie!
- Nutella
- Jam
- Chocolate Ganache (follow recipe for Chocolate Peanut Butter Pie topping)
- Buttercream Frosting (halve the recipe for Chocolate or Vanilla frosting recipes)
- Marshmallow Cream (beat together 1/2 cup butter, 7.5 ounce marshmallow fluff, and 1 cup powdered sugar on high speed until light and fluffy)
- Ice Cream
Is this cookie sandwich recipe gluten free?
Yes, these flourless peanut butter cookies are naturally gluten free. They do use some oats to cut the sweetness and help with the cookie sandwich structure. If you cannot tolerate oats, or would like a completely grain free dessert, there are easy alternatives!
One option is to omit the oats from the recipe and proceed with it as written, baking the cookies for 8-10 minutes.
Another option is to make a slightly different version of gluten free, flourless peanut butter cookies, using Almond Flour Peanut Butter Cookies recipe. If you follow the recipes’ directions, it will yield 32 cookies, which is slightly less than this recipe.
Either portion the cookies slightly smaller or make a few less peanut butter cookie sandwiches. You will have a bit cookie of filling leftover, but you can freeze or refrigerate it it for layer, dip pretzels in it, or slather on store-bought cookies.
Storing recommendations
Peanut Butter Sandwich Cookies should be stored in airtight container at room temperature. For optimal freshness, I recommend wrapping each cookie sandwich in plastic wrap and storing in a container up to 1 week.
These cookies also freeze very well. After wrapping the cookies in plastic wrap, transfer to a ziplock freezer bag. Freeze up to 3 months, thawing at room temperature.
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Peanut Butter Cookie Sandwiches
Ingredients
Peanut Butter Cookies
- 1 ½ cups creamy peanut butter (not natural)
- ½ cup sugar
- ½ cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup quick cooking oats, for GF cookies use certified gluten-free oats
- 1 ½ teaspoon baking soda
- ¾ teaspoon salt
Peanut Butter Cookie Filling:
- ½ cup creamy peanut butter
- 4 tablespoons butter, softened
- 2 ½ cups powdered sugar
- 5 tablespoons milk or non-dairy milk
Instructions
- Preheat the oven to 350ºF. Line 3 baking sheets with parchment paper or leave ungreased. Set aside.
- In a large bowl beat together on high speed the peanut butter, sugar, and brown sugar until creamy and smooth. This will take about 1 minute. Beat in the eggs and vanilla.
- Add baking soda, salt, and oats. Mix on low speed until combined.
- Roll the dough into 1 inch balls or use a small cookie scoop to evenly portion and place on the baking sheets, about 15 cookies per sheet. Use a fork dipped in sugar to make a cross hatch on the cookies, flattening slightly.
- Bake for 8-10 minutes, or until the edges are set. Transfer to a cooling rack to cool completely before filling.
- For the peanut butter filling, beat together the peanut butter and butter until smooth. Add the powdered sugar and milk, beating until smooth and creamy.
- Lay half the peanut butter cookies, bottom side up on a baking sheet. Divide a heaping tablespoon of filling between the cookies. Once the filling has been divided up evenly, top with another cookie and press gently.
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Equipment Needed
Recipe Notes
Storing recommendations
Store in airtight container at room temperature. For optimal freshness, I recommend wrapping each cookie sandwich in plastic wrap and storing in a container up to 1 week. These cookies also freeze very well. After wrapping the cookies in plastic wrap, transfer to a ziplock freezer bag. Freeze up to 3 months, thawing at room temperature.Alternative fillings
Use one of listed cookie fillings below, or even better, add a combination of two fillings in one cookie!- Nutella
- Jam
- Chocolate Ganache (follow recipe for Chocolate Peanut Butter Pie topping)
- Buttercream Frosting (halve the recipe for Chocolate or Vanilla frosting recipes)
- Marshmallow Cream (beat together 1/2 cup butter, 7.5 ounce marshmallow fluff, and 1 cup powdered sugar on high speed until light and fluffy)
- Ice Cream
Nutrition
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Margo says
This looks like a great recipe that I would like to try, but one question, can the sugar be substituted with ethritol type sweeteners?
Melissa Erdelac says
Hi Margo,
I haven’t tried this, but I worry about the structure of the cookie since there are not that many ingredients in it, especially something that would “build” out the cookie, like flour. I don’t recall any readers telling me they have tried it with this particular cookie.
Best,
Melissa
JK says
These always turn out big and gooey for me- it’s probably just my peanut butter- but they are oh so good (and easy to boot)!
Melissa says
Thank you! I’m so glad you enjoy them!
Best,
Melissa