Festive Peanut Butter Cookie Sandwiches Everyone Loves

If there is one flavor profile that defines the heart of American comfort baking, it is the salty-sweet harmony of peanut butter. But during the holidays, a standard cookie often feels like it’s missing its “party clothes.”

Enter the Festive Peanut Butter Cookie Sandwich. This is a double-decker celebration of texture: two ultra-chewy, golden-brown cookies acting as the perfect “bookends” for a cloud-like peanut butter buttercream. Whether you are stocking a holiday cookie tin or looking for the star of your next office potluck, these are—without fail—the first treats to vanish.

The Culinary Science: What Makes These “The Best”?

A sandwich cookie is a feat of engineering. If the cookie is too hard, the filling squishes out the sides when you take a bite. If it’s too soft, the sandwich falls apart. We’ve optimized this recipe for the “Soft-Snap”—a cookie that is flexible enough to hold the cream but sturdy enough to keep its shape.

• The Brown Sugar Secret: We use a higher ratio of light brown sugar to granulated sugar. The molasses in brown sugar is hygroscopic (it attracts moisture), ensuring these cookies stay chewy for days.¹
• The Emulsion: By creaming the butter and peanut butter before adding the sugar, we create a stable fat structure that prevents the cookies from spreading into thin, greasy puddles.
• The Aerated Filling: We whip the buttercream for a full three minutes. This incorporates micro-bubbles that make the filling feel light and “gourmet” rather than heavy and oily.

Ingredient Spotlight: Quality in Every Bite

To achieve the “perfect” result, your choice of ingredients matters:

• The Peanut Butter: For the cookies and filling, stick to a standard creamy brand (like Jif or Skippy). While “natural” varieties (the kind you have to stir) are delicious on toast, the separation of oils can cause the cookies to become crumbly and the frosting to “break.”
• The Butter: Always use unsalted butter at room temperature. This allows you to control the salt content perfectly by adding your own fine sea salt.
• The Extract: Use Pure Vanilla Extract. In a recipe with so few ingredients, the floral notes of real vanilla are essential to balance the earthy peanut flavor.

📖 The Master Recipe: Festive Peanut Butter Sandwiches

Ingredients

For the “Snow-Capped” Cookies

• ½ cup (113g) Unsalted butter, softened to room temperature
• ½ cup (125g) Creamy peanut butter
• ½ cup (100g) Light brown sugar, firmly packed
• ½ cup (100g) Granulated sugar (plus extra for rolling)
• 1 Large egg, room temperature
• 1 tsp Pure vanilla extract
• 1 ¼ cups (160g) All-purpose flour, leveled
• ¾ tsp Baking soda
• ½ tsp Baking powder
• ¼ tsp Fine sea salt

For the Silk-Textured Filling

• ¼ cup (56g) Unsalted butter, softened
• ½ cup (125g) Creamy peanut butter
• 1 cup (120g) Powdered sugar, sifted
• 2-3 tbsp Heavy cream (adjust for desired fluffiness)
• Decoration: Festive sprinkles, crushed honey-roasted peanuts, or red/green sanding sugar.

Step-by-Step Instructions

1. Creaming for Structure

In a large bowl (or stand mixer), beat the butter and peanut butter together until unified. Add both sugars and cream on medium-high for 3 full minutes. You want the mixture to look pale and fluffy. Add the egg and vanilla, beating until just combined.

2. Sift and Fold

Whisk your dry ingredients (flour, soda, powder, salt) in a separate bowl to remove lumps. Gradually add to the wet ingredients. Mix on low speed until no streaks of flour remain. Pro Tip: Do not overmix here, or your cookies will become tough rather than chewy.

3. The Iconic Cross-Hatch

Roll the dough into 1-inch balls. For a festive touch, roll the balls in granulated sugar before placing them on a parchment-lined tray. Use a fork to press a “criss-cross” pattern into the top. This increases the surface area for a perfect bake.

4. The Bake & Cool

Bake at 375°F (190°C) for 9–11 minutes. The edges should be a light golden brown, but the centers should still look slightly “underdone.” Let them cool on the pan for 5 minutes before moving to a wire rack. They must be completely cold before filling!

5. Whip the Cloud Filling

Beat the butter and peanut butter until smooth. Add the sifted powdered sugar. Start on low, then increase to high while drizzling in the heavy cream. Whip until the frosting doubles in volume and looks like a light mousse.

6. The Assembly

Pair up your cookies by size. Pipe a generous swirl of filling onto the flat side of one cookie, then gently press the second cookie on top. Roll the exposed edges in your festive sprinkles or crushed peanuts for that final “holiday glow.”

💡 Troubleshooting & Storage Tips

• Avoid “Squish-Out”: If your filling feels too soft, pop the assembled sandwiches in the fridge for 20 minutes to “set” the buttercream.
• Perfect Circles: If your cookies come out of the oven slightly wonky, use a large circular glass or cookie cutter to gently “scoot” them into perfect circles while they are still hot and soft.
• Storage: These are best stored in an airtight container. They will stay fresh at room temperature for 3 days, or in the fridge for up to 7 days.
• Freezing: These cookies freeze beautifully! You can freeze the assembled sandwiches for up to 3 months. Just thaw in the fridge overnight before serving.

Final Thoughts: A Gift from the Kitchen

There is no gift more heartfelt during the holidays than a box of homemade treats. These Peanut Butter Cookie Sandwiches aren’t just food; they are an invitation to slow down and savor the season. With their nostalgic flavor and elevated presentation, they are sure to become a requested tradition in your home.