I still remember the first time I sandwiched two chewy, peanut-buttery cookies together and thought, "This is halfway to heaven." These Half-way to Heaven Peanut Butter Cookies are exactly that: a simple, comforting sandwich cookie with an old‑school oat texture and a fluffy peanut butter filling. They’re perfect for school lunches, a quick bake for unexpected guests, or a nostalgic weekend treat.

Why you’ll love this dish

These cookies hit a sweet spot between quick pantry baking and a show-stopping result. They use mostly everyday ingredients (oats, two kinds of peanut butter, and sugar), require minimal shaping, and the sandwich filling makes them feel special without extra fuss. They’re:

Kid-approved and easy to pack for lunchboxes.
Quick to make — active time is short, and the baking is fast.
Flexible: swap peanut butters, make them gluten-free, or turn them into mini sandwich bites.

“Buttery, slightly crisp at the edges, and gloriously peanut-buttery — exactly what I wanted for my cookie swap.” — a happy taste-tester

How this recipe comes together

Start with the oat-and-flour base for texture. Cream the butter and sugars, then fold in egg and both peanut butters for flavor and moisture. The dough is dropped by rounded teaspoons and baked briefly so the centers stay soft. Once fully cooled, a light peanut-butter frosting is piped or dolloped between pairs.

Quick overview:

Mix dry oats + flour + leaveners + salt.
Cream butter and sugars; add egg, vanilla, and honey‑roasted peanut butter.
Fold in oats mixture.
Bake small rounds for ~8 minutes.
Cool completely, then sandwich with a confectioner’s sugar + smooth peanut butter filling.

Ingredient list

1 1/2 cups quick oats (or pulse 1 1/2 cups old‑fashioned oats briefly in a food processor for a finer texture)
1/2 cup all‑purpose flour (substitute gluten‑free 1:1 flour if needed)
1/2 cup granulated sugar (can reduce slightly for a less sweet cookie)
1/2 cup packed brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup honey‑roasted peanut butter (or regular creamy peanut butter — salted or unsalted works)
1/2 cup (1 stick) unsalted butter, softened (can use salted butter; reduce added salt slightly)
1 large egg
1/2 cup confectioner’s (powdered) sugar (for the filling)
1 cup smooth peanut butter (for the filling; natural will work but may be softer — see tips)

Step-by-step instructions

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or leave it ungreased.
In a medium bowl, whisk together the quick oats, flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter with the granulated and brown sugars until creamy and lighter in color.
Add the egg, honey‑roasted peanut butter, and vanilla. Mix until smooth and fully combined.
Fold the oat mixture into the wet ingredients. Stir gently until just combined — don’t overmix.
Drop rounded teaspoons of dough onto the prepared baking sheet, spacing them about 1–1½ inches apart. Flatten each slightly with the back of a spoon.
Bake for about 8 minutes, until the edges are set but the centers remain soft. Avoid overbaking; cookies will firm up as they cool.
Let the cookies cool completely on the baking sheet. This is important — warm cookies will make the filling slide.
For the filling: whisk the confectioner’s sugar and 1 cup smooth peanut butter together until light and airy. If too thick, add 1 teaspoon milk at a time to reach spreadable consistency.
Flip half the cooled cookies upside down. Dollop about 1 tablespoon of filling on each, then top with the remaining cookies to make sandwiches. Serve or store as desired.

Yield: About 18–24 sandwich cookies, depending on dough size.

What to serve it with

A cold glass of milk (classic) or a salted caramel latte for contrast.
Fresh fruit like apple slices or banana for a balanced snack.
Serve mini versions on a dessert platter alongside chocolate-dipped pretzels for texture variety.
For parties, stack sandwich cookies on a tiered platter and garnish with chopped roasted peanuts.

How to store & freeze

Room temperature: Store in an airtight container at room temperature for up to 3 days. Keep them in a single layer or separate layers with parchment.
Refrigeration: In hot climates or if you used natural peanut butter in the filling, refrigerate; cookies will keep 7–10 days. Let come to room temp before serving for best texture.
Freezing: Freeze baked, unfilled cookies in a single layer on a tray until firm, then transfer to a freezer bag for up to 3 months. Freeze the filling separately in a small airtight container. Thaw both, then assemble. Alternatively, freeze already‑filled sandwiches for up to 1 month — thaw in the fridge.

Food safety note: Cool cookies completely before storing. If you leave perishable fillings at room temperature for more than 2 hours, refrigerate.

Pro chef tips

Use honey‑roasted peanut butter for a subtle sweet note and crunch; switch to plain creamy peanut butter for a more classic flavor.
If you only have old‑fashioned oats, pulse them a few seconds in a food processor for a texture closer to quick oats.
Don’t skimp on cooling time — the sandwich filling sets better between fully cooled cookies.
To make sandwiching quicker, pipe the filling using a zip‑top bag with the corner snipped.
If the filling seems oily (some natural peanut butters separate), stir well and add a tablespoon of powdered sugar to stabilize.

Recipe variations

Chocolate peanut: Add 2 tablespoons cocoa powder to the dry mix or spread a thin layer of chocolate ganache inside before adding peanut filling.
Nut-free: Swap peanut butter for sunflower seed butter (note: flavor and color will change).
Mini cookies: Use a 1/2 teaspoon scoop for bite‑sized sandwiches — great for dessert trays.
Maple twist: Replace half the brown sugar with pure maple syrup and reduce other liquids slightly.
Gluten‑free: Use a certified gluten‑free 1:1 flour and ensure oats are certified gluten‑free.

Common questions

Q: Can I use natural peanut butter?
A: Yes. Natural peanut butter will work, but it can be a bit softer and oilier. Stir it well before measuring and consider chilling the filling slightly if it seems too loose.

Q: Can I make the dough ahead of time?
A: Absolutely. Refrigerate shaped or unshaped dough for up to 48 hours. For longer storage, freeze dough balls on a tray, then transfer to a bag for up to 3 months. Bake from frozen, adding 1–2 minutes to the bake time.

Q: How do I keep the cookies from getting soggy?
A: Make sure cookies cool completely before sandwiching. Store in a single layer or separate layers with parchment to avoid trapped moisture. If you live in a humid area, refrigerate.

Q: Can I replace confectioner’s sugar in the filling?
A: You can use a combination of powdered sugar and a teaspoon of cornstarch for stability, or reduce powdered sugar and add a small amount of cream cheese for tang (this will need refrigeration).

Conclusion

If you want the original inspiration or another take on peanut butter sandwich cookies, the recipe at Halfway to Heaven Peanut Butter Cookies – Broma Bakery is a great reference. For a buttery, delicate sandwich‑cookie variation, see Buttery Peanut Butter Sandwich Cookies – A Farmgirl’s Dabbles for ideas and presentation tips.