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!
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.
DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND RATE BELOW!
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.
Use one of listed cookie fillings below, or even better, add a combination of two fillings in one cookie!