Martha's Peanut-Butter Sandwich Cookies Are a Must-Bake Recipe (2024)

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Cookie Recipes

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These sweet, nutty treats will go fast.

Martha Stewart

Martha Stewart is a true multi-hyphenate who has brought her knowledge of all things homekeeping to the masses via her television shows, magazines, and social media for generations. Based in Katonah, New York, where she helms her 156-acre Bedford Farm, Martha, the author of 99 books, an Emmy award winner, and America's first self-made female billionaire, founded Martha Stewart Living in 1990 and Martha Stewart Weddings in 1995.

Editorial Guidelines

Updated on February 26, 2024

Yield:

1 dozen cookie sandwiches

It’s hard to eat just one of these peanut-butter sandwich cookies, they're that good. Anyone who loves peanut butter oatmeal cookies will be smitten as these treats sandwich two of their favorite cookies with a rich peanut-butter filling. Adding oatmeal to the mix gives them a more robust texture and a subtle contrast to the peanut butter flavor. These cookies aren’t a copycat recipe of any store-bought treats—they’re just better! They’re sweet, salty, and chewy with crisp edges for contrast. Enjoy them with a glass of milk or a cup of coffee.

23 Types of Cookies You Should Know How to Make

Martha's Peanut-Butter Sandwich Cookies Are a Must-Bake Recipe (2)

When making these cookies and their filling (or any peanut butter cookie), do not use natural or homemade peanut butters as they vary in consistency and can be more oily.

Make-Ahead Methods

Refrigerate: Make the cookie dough and refrigerate it for two to three days before baking and filling the cookies.

Freeze: Take dough and freeze for up to three months. Alternatively, cut out cookies and freeze on a baking sheet; once frozen firm they can be transferred to a freezer bag and frozen for up to three months. Let dough defrost in the refrigerator and only roll and cut the cookies once it has fully defrosted.

Ingredients

1 ½ sticks unsalted butter, room temperature
1 cup old-fashioned rolled oats
1 cup plus 2 tablespoons unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
½ cup packed dark-brown sugar
⅓ cup granulated sugar
½ cup smooth peanut butter
Turbinado sugar, for sprinkling

Filling

4 tablespoons unsalted butter, room temperature
¾ cup smooth peanut butter
¼ cup confectioners’ sugar, sifted
½ teaspoon kosher salt

Directions

Martha's Peanut-Butter Sandwich Cookies Are a Must-Bake Recipe (3)

Melt butter and stir in oats:
In a saucepan over medium heat, melt 1/2 stick butter. Add oats and cook, stirring, until toasted, 5 to 10 minutes.
Spread and cool mixture:
Spread mixture onto a parchment-lined baking sheet; let cool completely.
Combine flour, baking soda, and salt:
In a bowl, whisk together flour, baking soda, and salt.
Beat remaining butter with sugars:
Beat remaining 1 stick butter with granulated and brown sugars on medium-high speed until pale and fluffy, about 3 minutes.
Mix in peanut butter:
Add peanut butter; beat until well combined.
Mix in oat mixture and flour mixture:
Gradually add oat mixture and flour mixture; beat on low speed until combined.
Roll dough and refrigerate:
Roll out dough between 2 sheets of parchment 1/4 inch thick. Slide dough with parchment onto baking sheet and refrigerate until chilled, about 20 minutes.
Preheat oven and cut out cookies:
Preheat oven to 350°F. Remove top layer of parchment; cut out cookies using a 2-inch round cookie cutter.
Transfer cookies to baking sheets:
Place cookies on parchment-lined baking sheets, spaced about 1 inch apart; sprinkle with turbinado sugar.
Bake and cool:
Bake until golden, about 10 minutes. Let cool completely on sheets.
Make filling:
In a medium bowl, beat all ingredients on medium speed until smooth. Transfer mixture to a pastry bag fitted with a 1/2-inch round tip (such as Ateco #806).
- Chill filling in refrigerator for 10-15 minutes once you have filled the pastry bag.
- If you don't have pastry bags and tips, simply use a palette knife or another spreader to spread the filling on the cookies—but chill it before spreading.
Pipe filling onto cookies:
Pipe filling in a spiral motion on bottom sides of half of cookies.
Sandwich cookies:
Top with remaining cookies to form sandwiches.

Storing

The filled sandwich cookies can be stored in an airtight container at room temperature up to three days.

Frequently Asked Questions

Why do we add oatmeal to cookie batter?
Adding rolled oats to cookie batter adds texture, both visually and for taste, and bulk.
What is the origin of the sandwich cookie?
The origins of the sandwich cookie are shrouded in mystery (or sugar!); like many popular foods, they seem to have been everywhere all at once. Different cuisines have their own takes on this popular cookie type, like the stroopwafel in the Netherlands and alfajores all over Latin America.
What is turbinado sugar?
Turbinado sugar is a a type of natural brown sugar. It is made differently to the more common light brown or dark brown sugar, which are white sugars that have molasses added back in to make them brown (and softer). Sugars like turbinado, Sugar in the Raw, and muscovado are made in a more old-fashioned way: Partially evaporated sugar cane juice is centrifuged into sugar. Turbinado sugar has a sparkle, which makes it nice for decorating.

Other Peanut Butter Cookies to Try:

Easy Peanut Butter Cookies
Peanut Butter No-Bake Cookies
Flourless Peanut-Butter Chocolate Cookies
Peanut Butter Blossom Cookies
Chocolate Peanut Butter Surprise Cookies

Recipe reprinted from Martha Stewart’s Cookie Perfection: 100+ Recipes to Take Your Treats to the Next Level, From the Kitchens of Martha Stewart Living. Copyright © 2019 by Martha Stewart Living Omnimedia, Inc. Published by Clarkson Potter/Publishers, an imprint of Random House, a division of Penguin Random House LLC.

Updated by

Victoria Spencer

Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.

Martha's Peanut-Butter Sandwich Cookies Are a Must-Bake Recipe (2024)

Make-Ahead Methods

Ingredients

Directions

Melt butter and stir in oats:

Spread and cool mixture:

Combine flour, baking soda, and salt:

Beat remaining butter with sugars:

Mix in peanut butter:

Mix in oat mixture and flour mixture:

Roll dough and refrigerate:

Preheat oven and cut out cookies:

Transfer cookies to baking sheets:

Bake and cool:

Make filling:

Pipe filling onto cookies:

Sandwich cookies:

Storing

Frequently Asked Questions

Other Peanut Butter Cookies to Try: