Peanut Butter Oatmeal Sandwich Cookies with Honey Buttercream

For lovers of comforting baked treats, nothing compares to the nostalgic flavor combination of

peanut butter

and

oatmeal

—except perhaps when those two come together in a soft, chewy sandwich cookie. These Peanut Butter Oatmeal Sandwich Cookies with Honey Buttercream offer a modern twist, pairing the hearty, gently crisp cookies with a plush, lightly sweet honey buttercream filling. The result is a bakery-worthy treat that’s easy to make at home, perfect for gifting, lunchbox desserts, or satisfying the most discerning sweet tooth.

Why These Cookies Stand Out

• Chewy Texture: Old-fashioned rolled oats and peanut butter give the cookies a deeply satisfying chew.
• Rich Nutty Flavor: Creamy peanut butter adds both flavor and tenderness to each bite.
• Delicate Sweetness: The honey buttercream filling infuses the sandwich with floral notes and creamy smoothness.
• Homemade Comfort: These cookies strike the perfect balance between rustic charm and refined indulgence.

Ingredients You’ll Need

The Cookies

• 1 cup (2 sticks) unsalted butter, room temperature
• 1 1/2 cups packed light brown sugar
• 1/2 cup creamy peanut butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups (240g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 2 cups old-fashioned rolled oats (not quick-cooking)

The Honey Buttercream

• 1/2 cup (1 stick) unsalted butter, room temperature
• 2 tablespoons honey (preferably floral, but any good-tasting honey works)
• 1 1/4 cups (150g) confectioners’ sugar, sifted
• Pinch of salt

Step-by-Step Baking Instructions

1. Prepare the Cookie Dough

1. Cream the Butter and Sugar: In a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and peanut butter on medium speed until smooth and creamy, about 2 minutes.
2. Add Eggs and Vanilla: Beat in the eggs one at a time, scraping down the bowl as needed, then beat in the vanilla until blended.
3. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and baking powder.
4. Combine: With the mixer on low, add the dry ingredients to the creamed mixture in 3 additions, mixing just until there are no dry streaks. Fold in oats by hand until evenly distributed—do not overmix.

2. Shape and Bake the Cookies

1. Preheat Oven: Heat oven to 350°F (180°C). Line 2 baking sheets with parchment.
2. Scoop Dough: Using a 1 1/4-inch cookie scoop or heaping tablespoon, scoop dough into rounds and place 2 inches apart on prepared pans.
3. Flatten Gently: Use your palm to slightly flatten each mound to about 1/2-inch thick for even baking.
4. Bake: Bake until cookies are puffed and lightly golden around edges but still soft in the center, about 10 to 12 minutes. Rotate pans halfway through for even coloring.
5. Cool: Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

3. Make the Honey Buttercream

1. Cream Butter and Honey: In a clean mixing bowl, beat the butter and honey together until fluffy, about 2 minutes.
2. Add Sugar: Gradually beat in the sifted confectioners’ sugar and salt until the mixture is smooth and spreadable. If too thick, beat in 1-2 teaspoons milk; if too thin, add a little extra sugar.

4. Assemble the Sandwiches

1. Pair Cookies: Match cookies up by size so sandwiches are even.
2. Fill: Using a small offset spatula or piping bag, spread or pipe about 1 generous tablespoon of honey buttercream onto the flat side of half the cookies.
3. Sandwich: Top with the remaining cookies, flat side down, and press gently to spread the filling to the edges.

Tips for Success

• Use Room Temperature Ingredients: Butter and eggs blend more easily, creating a smoother dough and better cookie texture.
• Measure Flour Carefully: Too much flour can lead to dry or crumbly cookies; spoon into the cup and level off for accuracy.
• Do Not Overbake: Remove cookies just as edges start to set—they will continue setting as they cool, ensuring chewiness.
• Chill Dough for Thicker Cookies: If you prefer thicker sandwiches, chill the dough for 30 minutes before baking to limit spread.

Honey Buttercream: Filling Secrets

The honey buttercream strikes a balance between creamy richness and gentle sweetness. Using high-quality honey brings extra dimension to the flavor—try wildflower or orange blossom honey for a subtle twist. If you’re short on time, the filling can be made up to 3 days ahead; just keep it refrigerated, then bring it to room temperature and re-whip before using.

Variations and Swaps

• Add Chocolate Chips: Stir 1/2 cup mini semisweet chocolate chips into the dough for a classic pairing.
• Change the Filling: Swap honey for maple syrup or add 2 tablespoons nut butter for a peanutty cream.
• Crispier Cookies: Bake 2-3 minutes longer if you like edges extra crisp.
• Gluten-Free: Substitute your favorite all-purpose gluten-free baking blend for the flour.

Nutritional Information (Approximate Per Sandwich)

Nutrition	Per Cookie Sandwich
Calories	290
Total Fat	15g
Sugars	19g
Protein	4g

*Nutritional values are estimates and will vary based on specific ingredients and portions.*

Storage and Make-Ahead Tips

• Room Temperature (Short Term): Keep cookies, tightly covered, at room temperature for up to 2 days.
• Refrigeration (Best for Filled Cookies): Store assembled sandwich cookies in an airtight container in the fridge up to a week. Let stand a few minutes before eating so the filling softens.
• Freezing: Both baked cookies and unfilled sandwiches freeze well for up to 2 months. Thaw at room temperature and fill before serving.

Serving Ideas

• Serve with a glass of cold milk for classic comfort.
• Transform into ice cream sandwiches: fill with softened vanilla ice cream, freeze until firm.
• Drizzle with melted dark chocolate for a special finishing touch.
• Pack in lunch boxes, picnic baskets, or as holiday cookie gifts.

Peanut Butter Oatmeal Sandwich Cookies: Frequently Asked Questions

Expert Tips for Bakery-Quality Sandwich Cookies

• Pair cookies by matching diameters before filling for clean, photogenic sandwiches.
• Pipe filling instead of spreading for neater edges and consistent thickness.
• For special occasions, roll cookie edges in chopped toasted nuts or mini chocolate chips after sandwiching.

Final Thoughts

Whether you’re feeding a crowd, prepping a bake sale, or looking for the ultimate comfort food cookie, these peanut butter oatmeal sandwich cookies with honey buttercream deliver every time. Their tender, chewy cookies encase a whipped, fragrant filling—a combination guaranteed to win fans on first bite. With easy storage options, simple customization, and that nostalgic homemade vibe, they’re destined to become a go-to recipe in every cookie lover’s repertoire.