Name: Gluten Free Peanut Butter Sandwich Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Ingredients: 1 cup Creamy Peanut Butter; 1 cup Granulated Sugar; 1 large Egg; 1 tsp Vanilla Extract; 1/2 cup Powdered Sugar; 1/4 cup Softened Unsalted Butter; 2 tbsp Creamy Peanut Butter; 1 tbsp Milk

These gluten free peanut butter sandwich cookies are one of my favorite treats to make. Two soft, chewy peanut butter cookies with a sweet and creamy filling in between – honestly, what’s not to love?

The cookie part of this recipe uses just a few basic ingredients you probably already have at home. No special gluten free flour needed here, which makes things so much easier.

The filling is a simple peanut butter buttercream that brings everything together. It’s smooth, a little sweet, and pairs perfectly with the cookies.

If you’re gluten free and miss those classic sandwich cookies from the store, this recipe is for you. They taste just as good, if not better, and you know exactly what’s in them.

Let me show you how to make them step by step. You’ll see just how quick and easy these are to put together.

Why You’ll Love This Recipe

Super Easy to Make – The cookie dough comes together in one bowl and the filling is just a quick mix of four ingredients. Even if you are a total beginner in the kitchen, you can pull these off without any stress.

Naturally Gluten Free – There is no flour in this recipe at all, which means you don’t need to hunt down a special gluten free flour blend. Peanut butter, sugar, and an egg do all the work of holding these cookies together.

Peanut Butter Lovers Will Go Crazy – With peanut butter in both the cookie and the filling, these sandwich cookies deliver a serious peanut butter punch in every single bite. If you love peanut butter, this recipe was made for you.

That Creamy Filling Is Everything – The powdered sugar and butter filling sandwiched between two soft peanut butter cookies takes these from a basic cookie to something that feels really special. It is sweet, smooth, and honestly kind of addictive.

Ingredients

1 cup Creamy Peanut Butter
1 cup Granulated Sugar
1 large Egg
1 tsp Vanilla Extract
1/2 cup Powdered Sugar
1/4 cup Softened Unsalted Butter
2 tbsp Creamy Peanut Butter
1 tbsp Milk

How to Make

Step 1

Preheat the oven to 350F and line a baking sheet with parchment paper.

Step 2

In a bowl, mix 1 cup of creamy peanut butter, granulated sugar, egg, and vanilla extract together until it forms a smooth, cohesive dough.

Step 3

Roll the dough into small, 1-inch balls and place them on the baking sheet. Use a fork to gently press a classic crisscross pattern into each cookie.

Step 4

Bake for 10-12 minutes until the edges are lightly golden. Let them cool completely on the baking sheet.

Step 5

While the cookies cool, make the filling by beating the powdered sugar, softened unsalted butter, 2 tablespoons of creamy peanut butter, and milk until fluffy.

Step 6

Once the cookies are cool, spread a generous spoonful of the peanut butter filling onto the flat side of half the cookies.

Step 7

Top with the remaining cookies, flat side down, pressing gently to create sandwiches.

Helpful Tips

Use the Right Peanut Butter

This recipe works best with regular creamy peanut butter like Jif or Skippy. These brands have a thicker, more stable texture that holds the dough together really well.

Stay away from natural peanut butter or the kind where the oil separates and sits on top. That type has too much oil and not enough structure, so your dough will be greasy and way too soft to roll into balls.

This applies to both the cookie dough and the filling. Consistent peanut butter means consistent results.

Roll the Dough Balls the Same Size

Try to keep all of your dough balls around 1 inch so they bake evenly. If some are bigger and some are smaller, the small ones will overbake while the big ones are still underdone in the middle.

Since these are sandwich cookies, you also want matching pairs. If one cookie is tiny and the other is large, the sandwich won’t look right and it’ll be hard to press them together without the filling squeezing out the sides.

A small cookie scoop works great for this, but you can also just eyeball it and adjust as you go.

Don’t Overbake Them

Start checking at the 10 minute mark. You want the edges to be just lightly golden while the centers still look slightly underdone. They’ll firm up as they cool on the baking sheet.

Since this dough has no flour, the cookies go from perfect to overdone really fast. Even one extra minute can make them dry and crumbly, and crumbly cookies will break apart when you try to make sandwiches.

Every oven is a little different, so trust what you see more than the timer. If the edges look golden at 9 minutes, pull them out.

Frequently Asked Questions

Can I use crunchy peanut butter instead of creamy?

You can use crunchy peanut butter for the cookies themselves if you like a little extra texture and nutty crunch. It will change the look and feel of the cookies slightly, but they will still taste great.

For the filling, though, it is best to stick with creamy peanut butter so the frosting stays smooth and easy to spread between the cookies.