Craving something sweet, nutty, and completely satisfying? These Oatmeal Peanut Butter Cookies deliver on all fronts! Soft, chewy, and loaded with peanut butter flavor, they’re the ultimate comfort treat. But wait—it gets better. Sandwiched together with a creamy peanut butter filling, these cookies become irresistible little dessert sandwiches that are perfect for lunchboxes, parties, or a late-night snack.
If you loved our Classic Peanut Butter Cookies or Oatmeal Cream Pies, this recipe will quickly become your new go-to. Let’s get baking!
What Are Oatmeal Peanut Butter Cookies?
These cookies are a magical combination of two beloved classics: oatmeal cookies and peanut butter cookies. Add in a creamy, sweet peanut butter filling, and you’ve got yourself a decadent cookie sandwich that tastes like it came straight from a bakery.
Why do people love them? The balance of hearty oats, rich peanut butter, and sweet filling hits all the right notes. As they say, “the way to someone’s heart is through freshly baked cookies.”
Why You’ll Love These Cookies
Peanut Butter Packed: Both the cookie and filling are bursting with peanut butter flavor.
Soft and Chewy Texture: Oats provide a satisfying bite, while the filling adds creamy smoothness.
Great for Sharing: These sandwich cookies are just the right size for gifting or treating a crowd.
If you’re a fan of homemade sandwich cookies or peanut butter anything, you’re going to love this indulgent twist.
How to Make Oatmeal Peanut Butter Cookies
Quick Overview
These cookies are made in two simple parts: a soft oatmeal-peanut butter cookie and a luscious peanut butter filling. Prep and bake time is around 30 minutes, with some cooling before assembling.
Ingredients
Cookies:
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter, softened
- ½ cup peanut butter
- ½ cup white sugar
- ½ cup packed light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup quick cooking oats
Filling:
- 3 tablespoons butter, softened
- 1 cup confectioners’ sugar
- ½ cup smooth peanut butter
- 2½ tablespoons heavy whipping cream
Step-by-Step Instructions
1. Make the cookie dough:
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together ½ cup butter, ½ cup peanut butter, white sugar, brown sugar, and vanilla.
- Beat in the egg until light and fluffy.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add dry ingredients to the creamed mixture. Stir to combine.
- Fold in oats and mix until evenly distributed.
2. Bake the cookies:
- Drop dough by rounded teaspoons onto a greased baking sheet.
- Flatten each cookie with a fork to about ¼ inch thick.
- Bake for 10 minutes, or until edges are lightly browned.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
3. Make the filling:
- In a bowl, cream together 3 tablespoons butter, confectioners’ sugar, ½ cup peanut butter, and whipping cream until smooth.
4. Assemble the sandwiches:
- Spread a generous amount of filling onto the flat side of half the cooled cookies.
- Top with another cookie to create a sandwich. Press gently to spread the filling.
What to Serve With Oatmeal Peanut Butter Cookies
Pair these rich cookie sandwiches with a glass of cold milk, hot cocoa, or even a coffee latte for an afternoon pick-me-up. They also make a great dessert addition to a cookie platter with chocolate chip, snickerdoodles, and shortbread.
Top Tips for Perfect Cookies
- Use room temperature ingredients: It makes creaming smoother and the dough easier to handle.
- Don’t overbake: These cookies are best when they stay slightly soft in the center.
- Chill the filling if too soft: A few minutes in the fridge helps thicken the filling for easier sandwiching.
- Customize with mix-ins: Add mini chocolate chips or chopped nuts for extra flavor.
Storing and Reheating Tips
Store assembled cookie sandwiches in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving for the softest texture.
To freeze, place cookies in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag. Freeze for up to 2 months. Thaw in the fridge overnight or at room temp.
FAQs
Can I use old-fashioned oats instead of quick oats?
Quick oats work best for the chewy texture, but you can pulse old-fashioned oats in a food processor if needed.
Can I skip the filling and just make cookies?
Absolutely! These oatmeal peanut butter cookies are delicious on their own.
Can I make the cookies smaller?
Yes, just adjust the baking time down by 1–2 minutes.
Conclusion
These Oatmeal Peanut Butter Cookies are soft, rich, and loaded with peanut buttery goodness. The creamy filling takes them to the next level, making them perfect for sharing (or not—we won’t judge!). Bake a batch today and enjoy the delicious combination of oats, peanut butter, and sweet filling in every bite.
Ingredients
-
- Cookies:
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter, softened
- ½ cup peanut butter
- ½ cup white sugar
- ½ cup packed light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup quick cooking oats
- Filling:
- 3 tablespoons butter, softened
- 1 cup confectioners’ sugar
- ½ cup smooth peanut butter
- 2½ tablespoons heavy whipping cream
Instructions
- Preheat oven to 350°F (175°C). Grease or line a baking sheet with parchment paper.
- Cream together the softened butter, peanut butter, white sugar, brown sugar, and vanilla extract.
- Beat in the egg until light and fluffy.
- In another bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture and mix until just combined. Stir in oats.
- Drop dough by rounded teaspoons onto the baking sheet. Flatten slightly with a fork.
- Bake for 10 minutes, or until edges are golden. Cool on sheet briefly, then transfer to a wire rack.
- To make the filling, beat butter, peanut butter, confectioners’ sugar, and cream until smooth.
- Spread filling on the flat side of half the cooled cookies and top with remaining cookies to make sandwiches.
Notes
Store sandwiches in an airtight container in the refrigerator for up to 5 days. For a firmer filling, chill before assembling.
Oatmeal Peanut Butter Cookies
Equipment
- Mixing Bowl
- Baking Sheet
- Wire Rack
Ingredients
Cookies
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter, softened
- ½ cup peanut butter
- ½ cup white sugar
- ½ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup quick cooking oats
Filling
- 3 tablespoons butter, softened
- 1 cup confectioners’ sugar
- ½ cup smooth peanut butter
- 2½ tablespoons heavy whipping cream
Instructions
- Preheat oven to 350°F (175°C). Grease or line a baking sheet with parchment paper.
- Cream together the softened butter, peanut butter, white sugar, brown sugar, and vanilla extract.
- Beat in the egg until light and fluffy.
- In another bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture and mix until just combined. Stir in oats.
- Drop dough by rounded teaspoons onto the baking sheet. Flatten slightly with a fork.
- Bake for 10 minutes, or until edges are golden. Cool on sheet briefly, then transfer to a wire rack.
- To make the filling, beat butter, peanut butter, confectioners’ sugar, and cream until smooth.
- Spread filling on the flat side of half the cooled cookies and top with remaining cookies to make sandwiches.