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Peanut Butter Oatmeal Sandwich Cookies

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These sandwich cookies are peanut butter both inside and out!  The oatmeal gives them a great chew and I could eat the frosting with a spoon.

  • Yield: 16 sandwich cookies



  • 1/2 C unsalted butter at room temperature
  • 1/2 C peanut butter
  • 1/2 C granulated sugar
  • 1/2 C light brown sugar, packed
  • 1 large egg, room temperature
  • 1 tsp vanilla
  • 1 C quick oats
  • 3/4 C flour
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp salt


  • 3 Tb unsalted butter, room temperature
  • 1/2 C peanut butter
  • 1 C powdered sugar
  • 3 Tb heavy cream


  1. Preheat oven to 350 degrees. In the bowl of your mixer with the paddle attachment, beat together the butter and peanut butter until completely combined. Add the sugars and beat until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl then mix in the egg and vanilla. Add all the dry ingredients and mix together just until combined.
  2. Using a 1 1/2″ cookie scoop, portion the dough on to ungreased cookie sheets and bake for 10 minutes. The cookies will be lightly browned along the edges. Let cool on the sheet for 5 minutes before removing to a cooling rack.
  3. While the cookies cool, beat together all the ingredients for the frosting until smooth and fluffy. Use a pastry bag fitted with a large round tip and pipe a swirl of frosting onto the flat side of one cookie, then top it with a second. Press down until the filling reaches the edges.
  • Author: Carole Jones


  • Serving Size: 1 sandwich
  • Calories: 311
  • Sugar: 16g
  • Sodium: 164mg
  • Fat: 18g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 36mg