Peanut butter cookie dough, sandwiched between oatmeal peanut butter cookies.
Yes, this recipe will become a favorite, because the cookie dough has no eggs in it!
Oatmeal peanut butter sandwich cookies are addictingly good and totally egg-free. The edible cookie dough in every cookie sandwich is delicious and irresistible. I’d eat it with a spoon if I could (and I did). These chewy peanut butter oatmeal cookies taste great on their own but adding in that delicious cookie dough center really takes them up a notch and makes them perfect for when that cookie dough craving hits!
What are sandwich cookies?
Sandwich cookies are thin cookies that have been baked and cooled. Then a filling is added between two cookies and sandwiches together. The different fillings and cookie flavors can vary greatly from chocolate cookies with peanut butter frosting to red velvet cookies and cream cheese frosting in between. With so many different frostings, fillings, and flavor options for cookies out there, there’s practically an endless sea of possibilities for sandwich cookies.
- Creamy peanut butter
- Granulated sugar
- Brown sugar
- All-purpose flour
- Baking soda
- Peanut butter
- Brown sugar
- Granulated sugar
- All-purpose flour
- Mini chocolate chips
For the exact amounts needed, please see the recipe card below.
How to Make Oatmeal Peanut Butter Cookie Dough Sandwich Cookies
- Preheat your oven to 375 degrees F.
- In a large mixing bowl cream together the butter, peanut butter, and both sugars until light and fluffy.
- Beat in the eggs and vanilla.
- Slowly add in the dry ingredients, ending with the oats being added in last.
- Stir together until combined.
- Shape the dough into 1 inch sized balls and place onto an ungreased cookie sheet 2 inches apart.
- Bake in the oven for 7-8 minutes or until golden in color.
- Remove the cookies from the sheet and allow them to cool completely on a wire rack.
- Prepare the filling by creaming together the butter, peanut butter, and both sugars until blended.
- Stir in the flour until combined.
- Carefully mix in the milk a little at a time, until you reach a good spreading consistency.
- Stir in the chocolate chips. your filling will be thick.
- Carefully spread a tablespoon of the filling onto a flat side of a cookie and top with another cookie.
- Keep stored in an airtight container.
How to Heat Treat Flour
Please note that when this recipe was originally published several years ago “heat treating flour” wasn’t a thing. Meaning that while some people ate it and got sick, the dangers didn’t get a lot of media exposure like some other foodborne illnesses (raw eggs) received. Because it wasn’t talked about or warned about too much, not everyone was aware of the dangers.
It has since become widespread knowledge that consuming raw flour is risky for your health and could cause you to get sick. Therefore to make the filling safer for consumption I recommend that you first heat treat the flour.
- To do this simply take the flour needed in the filling and spread it out onto a baking sheet.
- Bake at 350 degrees F for 5 minutes and then allow to cool completely before using.
How long are these sandwich cookies good for?
These cookies can be kept stored in an airtight container in the fridge for up to a week and still taste good. I recommend eating them within 3 or 4 days though because after that the cookies become rather soft thanks to the moisture of the cookie dough filling in every sandwich.
Can I freeze sandwich cookies?
Yes, you can freeze these cookies for later if desired. Simply place the cookies on a baking sheet and freeze for about 2 hours until solid. Then transfer them to an airtight container in the freezer for up to 3 months. When ready to eat allow the cookies to thaw to room temperature before eating. They won’t take too long to thaw (30 minutes at room temperature should do it).
- 1 cup butter softened
- 1 cup creamy peanut butter
- 3/4 cup granulated sugar
- 1 1/2 cup brown sugar
- 3 eggs
- 1 teaspoon vanilla
- 2 1/2 cups flour
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 cup oats
- 1/4 cup butter softened
- 3/4 cup peanut butter
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 cup flour
- 5 tablespoons milk
- 1/2 teaspoon salt
- 1/4 cup mini chocolate chips
- Preheat oven to 375.
- In a large bowl, cream together butter, peanut butter and both sugars until light and fluffy. Beat in eggs and vanilla. Slowly add in dry ingredients ending with oats. Stir until combined. Shape dough into 1 in balls and place on an ungreased cookie sheet 2 inches apart. Bake for 7-8 minutes or until golden. Remove to cooking wracks.
- To prepare filling, cream together butter, peanut butter and both sugar until blended. Stir in flour until combined. Carefully mix in milk a little at a time until you reach a good spreading consistency. Stir in chips. Filling will be thick.
- Carefully spread about a tablespoon of dough onto flat side of one cookie, top with another cookie. Store in an airtight container.
Please heat treat the edible cookie dough flour before use. Do this by laying the 1 cup of flour out onto a cookie sheet and baking at 350 degrees F for 5 minutes. Allow to cool completely before using. This will make it safe to consume raw.
Serving Size1 sandwich cookie
Amount Per Serving Calories 384Total Fat 21gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 10gCholesterol 49mgSodium 352mgCarbohydrates 45gFiber 2gSugar 25gProtein 8g