Go Back

Half-way to Heaven Peanut Butter Cookies

A simple yet indulgent sandwich cookie with a chewy oat texture filled with a fluffy peanut butter frosting. Perfect for snacks, school lunches, or a nostalgic treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 24 sandwich cookies
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

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

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or leave it ungreased.
  2. In a medium bowl, whisk together the quick oats, flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter with the granulated and brown sugars until creamy and lighter in color.
  4. Add the egg, honey‑roasted peanut butter, and vanilla. Mix until smooth and fully combined.
  5. Fold the oat mixture into the wet ingredients. Stir gently until just combined — don’t overmix.
Baking
  1. 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.
  2. Bake for about 8 minutes, until the edges are set but the centers remain soft. Avoid overbaking.
  3. Let the cookies cool completely on the baking sheet.
Filling Assembly
  1. For the filling: whisk the confectioner’s sugar and 1 cup smooth peanut butter together until light and airy. Add milk if too thick.
  2. Flip half the cooled cookies upside down and dollop about 1 tablespoon of filling on each, then top with the remaining cookies to make sandwiches.

Notes

Store in an airtight container at room temperature for up to 3 days or refrigerate for 7–10 days. Freeze baked, unfilled cookies for up to 3 months.