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+ servings
Servings: 24

Peanut Butter Oat Sandwich Cookies

Prep Time:
30 mins
Cook Time:
30 mins
Total Time:
1 hr
Peanut Butter Oat Sandwich Cookies - peanut butter oat cookies with chocolate peanut butter filling.
5 from 6 votes
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  • 1 1/2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 2/3 cups Bob's Red Mill Old Fashioned Rolled Oats
  • 1/4 tsp salt
  • 2 sticks + 2 tbsp unsalted butter — , softened (2 cups + 2 tbsp)
  • 1/4 cup Peanut Butter And Company Smooth Operator Peanut Butter
  • 2 tbsp coconut oil
  • 3/4 cup sugar
  • 2/3 cup packed brown sugar
  • 2 eggs at room temperature
  • 2 tsp vanilla extract


  • 1 1/2 cups Peanut Butter And Company Dark Chocolate peanut butter
  • 6 tbsp unsalted butter softened
  • 2 tbsp powdered sugar
  • 1/4 tsp salt



  1. Combine all ingredients in a medium bowl and whisk. Refrigerate until ready to use.


  1. In a bowl, sift together the flour, salt, baking soda and baking powder. Stir in oats and set aside.
  2. In the bowl of a stand mixer with the paddle attachment, on medium speed, cream together butter, peanut butter, coconut oil and sugars until pale, for 3-4 minutes. Scrape down the mixing bowl as needed.
  3. Turn the mixer down to low and add the eggs, one at a time. Add vanilla and mix to combine.
  4. Add dry ingredients in 3 additions and mix on low speed. Mix until just combined. Do not overmix. Scrape down the bowl, to ensure everything is mixed well.
  5. Use a small ice cream scoop (if you have one) or 1 heaping tablespoon of dough per cookie. Place scoops on a parchment lined cookie sheet. You'll have between 40 and 48 cookies. Chill for at least 2 hours. (For chilling you can place the cookies as close together as possible, but for baking they need to be 1 inch apart).
  6. To bake the cookies: Preheat oven to 375 F. Place 8 cookies on each parchment-lined sheet. There is no need to flatten cookies, they will spread while they bake. Set the baking sheet inside another one to double-pan. This will ensure even baking and spreading. Bake until evenly golden for about 12-14 minutes, rotating the pan half-way through. Remove pan from the oven and cool for 10 minutes. Then remove cookies from the pan and let them cool completely on a cooling rack.


  1. Turn one cookie flat side up and add 2 tsp of filling, then top with another cookie, flat side down. Repeat until all cookies are assembled.

Recipe Notes

Recipe Adapted from "The Dahlia Bakery Cookbook".
Course: Dessert

Nutrition Information

Calories: 252, Fat: 14g, Saturated Fat: 5g, Cholesterol: 21mg, Sodium: 220mg, Potassium: 174mg, Carbohydrates: 26g, Fiber: 1g, Sugar: 14g, Protein: 6g, Vitamin A: 110%, Calcium: 25%, Iron: 1.1%