Peanut Butter Sandwich Cookies

Despite being a quintessential American ingredient (and this is after all an Italian/American blog) I've realized that peanut butter has been a bit neglected, being used so far in only one recipe out of 102 on this blog so far! It could be because peanut butter is pricey here in Italy, or because it's been deemed too "heavy" for most of my Italian friends, or perhaps because I have been completely distracted by the abundance of Nutella in this country (as evidenced in this recipe, this recipe, and oh this one too). Whatever the reason, I've decided to make up for the absence of peanut butter by posting an extra super peanut butter-y recipe -- peanut butter cookies with peanut butter filling!

This recipe actually comes from the legendary American chef Thomas Keller, who published this recipe in the Bouchon Bakery cookbook. Let's put it this way -- if there were such a thing as a peanut butter cookie kingdom, these cookies would most definitely reign supreme (can you tell I've been watching too much Game of Thrones lately?) They are crispy, salty, and sweet, all that the same time and are completely addictive. They have far more flavor than your average peanut butter cookie, thanks to the addition of oats that are toasted for extra flavor, and the peanut butter filling, which, by the way, would be great on cupcakes as well. I made these for a friend who was a bit homesick for peanut butter after spending six months studying in the U.S, and they did not disappoint. Make these asap, they'll be your new favorite cookie!



3/4 cup unsalted butter, softened
1/2 cup peanut butter
2/3 cup packed brown sugar
1/2 cup granulated sugar
1 large egg
2 teaspoons baking soda
1 teaspoon baking powder
1 1/2 teaspoons vanilla extract
1 1/4 cups coarsely ground old fashioned oats (toast them for a few minutes in the oven for more flavor -- keep a close eye on them, they can burn fast!)
1 cup all purpose flour

1/4 cup unsalted butter, softened
1/4 cup creamy peanut butter
1/2 cup + 1/3 cup confectioners' sugar


Preheat oven to 350 degrees F. Grease two cookie sheets.

To make the cookies, in a large mixing bowl, using a mixer on medium speed, beat together butter, peanut butter, brown sugar and granulated sugar until creamy - about 3 minutes. Beat in egg, baking soda, baking powder and vanilla until combined. Beat in oats and flour until just combined.

Drop rounded spoonfuls of dough onto cookie sheets, spacing about 2 inches apart. Bake 10-12 minutes, or until golden brown. Cool cookies on sheet for 5 minutes, before transferring to wire racks to cool completely.

To make the filling, in a large bowl, using a mixer on medium speed, beat together butter, peanut butter and confectioners' sugar until well combined and creamy - about 2 minutes. Spread filling in between cookies. Makes about 12 big cookies


  1. Oh wow, there is definitely a peanut butter factor here!! I LOVE PB but my husband doesn't really, so maybe I can find something special to make these for ;) Have a great weekend, Francesca!

  2. Meg! I am only seeing this comment now, my apologies! Did you end up making these? Hope they were great if so! :)