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Super-Delicious Sandwich Cookies - 22 recipes

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Try a fun and new tasteful twist on peanut butter sandwich cookies by swapping out the filling for hazelnut spread

  • 1 pouch peanut butter cookie mix
  • 1/3 cup butter or margarine, softened
  • 1 egg
  • 1 cup hazelnut spread with cocoa
  • 1/4 cup powdered sugar
4.4/5 (12 Votes)

By

Carrot Cake Sandwich Cookies with a cream cheese frosting, my version slightly adapted from Martha Stewart

  • Cookies:
  • 1 cup light brown sugar, packed
  • 1 cup white sugar
  • 1/2 pound (2 sticks) butter, softened
  • 2 large eggs, room temperatue
  • 1 teaspoon vanilla
  • 2 1/2 cups flour
  • 1 teaspoon each baking soda and baking
  • powder
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 2 cups quick cooking rolled oats
  • 1 1/2 cups grated or shredded carrots
  • Cream Cheese Frosting:
  • 16 ounces cream cheese, room temp
  • 2 sticks butter, room temp
  • 2 cups confectioners sugar
  • 2 teaspoons vanilla extract
4.2/5 (14 Votes)

By

Get your hands on these Peanut Butter Chocolate-Hazelnut Cookie Sandwiches! So delicious and great for any occasion

  • 1/2 cup granulated sugar plus more for flattening
  • 1/2 cup brown sugar
  • 1/2 cup creamy peanut butter
  • 1/2 cup (1 stick) butter, softened
  • 1 egg
  • 1 1/4 cups Gold Medal® all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup chocolate-hazelnut spread
4/5 (35 Votes)

By

Perfecting the Peanut Butter Sandwich Cookie Many recipes for peanut butter sandwich cookies disappoint with soft...

  • Makes 24 cookies
  • Do not use unsalted peanut butter for this recipe.
  • Ingredients
  • Cookies
  • 1 1/4 cups (6 1/4 ounces) raw peanuts, toasted and cooled
  • 3/4 cup (3 3/4 ounces) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons unsalted butter, melted
  • 1/2 cup creamy peanut butter
  • 1/2 cup (3 1/2 ounces) granulated sugar
  • 1/2 cup packed (3 1/2 ounces) light brown sugar
  • 3 tablespoons whole milk
  • 1 large egg
  • Filling
  • 3/4 cup creamy peanut butter
  • 3 tablespoons unsalted butter
  • 1 cup (4 ounces) confectioners' sugar
4/5 (20 Votes)

By

Prepare cookie dough according to directions

  • 1 pkg refrigerated chocolate chip cookie dough
  • 8 large marshmallows
2.8/5 (4 Votes)

By

1. In a small mixing bowl, stir to uniformly combine the flour, cocoa, baking soda and salt

  • Cookies:
  • 2 c flour
  • 5 T unsweetened cocoa powder
  • 1 1/4 t baking soda
  • 1/4 t salt
  • 4 T butter, in chunks
  • 2 T shortening
  • 1 c sugar
  • 1 lg egg
  • 1 1/2 t vanilla
  • 1 c milk
  • Filling:
  • 12 T butter (or margarine), Softened
  • 3/4 c confectioner's sugar
  • 6 T marshmallow cream
  • 1 1/2 t vanilla (or any other extract) that goes with chocolate
0/5 (0 Votes)

By

Preheat oven to 375 degrees F

  • 1 package Duncan Hines Dark fudge and chocolate chunks brownie mix
  • 1 large egg
  • 2 tbsp. water
  • 1/3 cup vegetable oil
  • 1 can Duncan Hines Creamy Home-Style Classic Vanilla frosting
0/5 (0 Votes)

By

In a large bowl, cream the shortening, peanut butter and sugars until light and fluffy, about 4 minutes

  • FILLING:
  • 1 cup butter-flavored shortening
  • 1 cup creamy peanut butter
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1/2 cup creamy peanut butter
  • 3 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 5 to 6 tablespoons milk
0/5 (0 Votes)

By

A lemon filling and chocolate coating, these buttery sandwich cookies won't last long!

  • FILLING:
  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup butter, softened
  • 2 cups confectioners' sugar
  • 2 tablespoons lemon juice
  • GLAZE:
  • 4 ounces semisweet chocolate, chopped
  • 2 tablespoons butter
  • 1/2 cup finely chopped nuts
0/5 (0 Votes)

By

1. Preheat oven to 350°

  • 1⁄4 cup granulated sugar
  • 1⁄ 2 tsp. pumpkin-pie spice
  • 1 (14.1-oz.) pkg. refrigerated piecrusts
  • All-purpose flour, for work surface
  • 1 large egg, lightly beaten
  • 1⁄ 2 cup seedless raspberry jam
  • 1 cup heavy cream, whipped to stiff peaks
0/5 (0 Votes)

Any burning questions? Our chefs answer!

Donna Hay's Cream & Jam Cookie Sandwiches Hazelnut Peanut Butter Sandwich Cookies