Peanut Butter Sandwich Cookies, aka “The Nora Ephron” (Tom Douglas)

Peanut butter filling

1 1/2 cups creamy peanut butter, such as Skippy

6 T butter, softened

2 T powdered sugar

2 T honey

1 tsp kosher salt

Peanut butter cookie

1 1/2 cups flour

1 tsp baking soda

1/2 tsp baking powder

1 2/3 cups rolled oats

1/2 tsp kosher salt

1 cup plus 2 T butter, softened

1/3 cup crunch peanut butter

3/4 cup sugar

2/3 cup packed brown sugar

2 large eggs

1 tsp vanilla


To make the peanut butter filling, combine all the filling ingredients in a bowl using a whisk. Cover and chill the mixture until you are ready to fill the cookies.

To make the cookies, sift together the flour, baking soda, and baking powder. Stir in the oats and salt.

In a bowl with a paddle attachment, combine the butter, chunky peanut butter, and sugars and cream on med-high speed until very fluffy and pale, at least 3 minutes.

Turn the mixer to med-low and add the eggs, one at a time. Beat in the vanilla. Add the dry ingredients on low speed in 3-4 aditions and mix until just combined.

Use an ice cream scoop to portion all the cookies in about 1 T scoops, placing the scoops on a parchment lined baking sheet. Chill for at least 2 hours.

Preheat oven to 375 degrees. Arrange 8 cookies, spaced evenly apart and staggered, on each parchment-lined baking sheet. Set the baking sheet inside another baking sheet to double pan and place it in the oven. Bake until evenly golden, about 12 minutes (it took 18 minutes for two sheets in my oven), rotating the pan halfway through the cooking time. Remove the pan from the oven and cook on rack for 10 minutes before removing cookies. Allow the cookies to cool completely before filling them.

To make a cookie sandwich, spread one cookie with a little less than 2 tsps of filling and top with another cookie, pressing gently.

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