I’ve only met one person in my life that doesn’t like peanut butter. We’re no longer friends. I’m kidding (maybe), but peanut butter is one of life’s greatest treasures and this recipe is an ode to a childhood classic: PB&J. Think of this as an elevated Nutter Butter that even the kiddos will enjoy. Even better, you’ll want to get them in on the action.
What Makes These Cookies So Delicious?
Much like a little bit of salt enhances the sugar component in baked goods, the miso in these cookies serves as a boost to enhance all the other ingredients. You won’t take a bite and think, “miso!” But you will notice a pleasant sweet-salty balance that keeps you coming back for just one more bite. To achieve crisp cookies with just the right chew we use whisked egg whites in the place of whole eggs.
Change the Flavor With Fillings
The filling can really be a choose-your-own-adventure situation. I like to lean into the PB&J vibes by stuffing mine with a frosting spiked with Concord grape jam or even strawberry mochi, but the fun of this cookie sandwich is making it just how you like. Think outside the box or stick with what you know, like marshmallow fluff, chocolate ganache, or toasted marshmallows and Nutella.
Tips for Making PB&J Cookie Sandos
- Don't over-soften the butter—The butter should be softened enough to be pliable but not so much that it looks shiny or greasy.
- Make them with less fuss—If you don’t want to fuss with cutting out the cookies, you can roll about 2 tablespoon-sized balls, then flatten with the bottom of a glass or forks.
- Keep it from sticking—Be sure to dust your cookie cutter with flour for a clean release from the dough without sticking.
The Spruce Eats / Bahareh Niati
“Miso PB&J Cookie Sandos are made by sandwiching creamy, jam flavored filling between cookies with crisp exteriors and chewy centers. Peanut butter and a touch of white miso in the dough give the cookies an irresistibly savory flavor. The cookies are salty and sweet and packed with great flavor and texture.” —Joan Velush
A Note From Our Recipe Tester
Ingredients
For the Cookies
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2 1/4 cups (270 grams) all-purpose flour
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3/4 teaspoon baking soda
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1/2 teaspoon baking powder
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1/8 teaspoon fine salt
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1/2 cup (4 ounces) unsalted butter, room temperature
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1 cup (213 grams) packed light brown sugar
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1/2 cup (100 grams) granulated sugar
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1/3 cup white miso
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1/4 cup creamy peanut butter, preferably all-natural
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1 teaspoon vanilla
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3 large egg whites, divided
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Sesame seeds, for garnish
For the Filling
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1/2 cup (4 ounces) unsalted butter, room temperature
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1 1/2 cups (170 grams) confectioners’ sugar
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1 tablespoon milk
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2 tablespoons jam, like Concord grape or strawberry
Steps to Make It
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Gather the ingredients.
The Spruce Eats / Bahareh Niati
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Line 2 baking sheets with parchment paper and preheat the oven to 350 F.
The Spruce Eats / Bahareh Niati
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Whisk together the flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
The Spruce Eats / Bahareh Niati
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Cream together the butter, brown and granulated sugars, miso, peanut butter, and vanilla in a stand mixer fitted with the paddle attachment on medium speed until lightened in color and fluffy, about 5 minutes. Scrape down the sides of the bowl as needed.
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Whisk 2 of the egg whites in a small bowl until foamy, then add to the ingredients in the stand mixer, mixing just until combined.
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Add the dry ingredients in 3 increments, mixing on medium-low speed after each addition, until combined. Cover the bowl with plastic wrap and refrigerate for 1 hour.
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Dump the dough onto a lightly floured surface and knead briefly to bring it together in a cohesive mass. Roll the dough out until it is about 1/4-inch thick.
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Cut out the cookies with whatever shape cutter you like (we used a 2-inch round cutter) and transfer to the prepared baking sheets. You can re-roll the dough and cut as many times as you need.
You should have about 60 total cookies depending on the size of your cutter.
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Brush the top of each cookie lightly with the remaining egg white, then sprinkle with sesame seeds.
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Bake until golden brown around the edges, rotating and switching the position of the trays halfway through, 8 to 10 minutes. Let cool completely on the sheet pans on racks.
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While the cookies bake, prepare the filling. Beat the softened butter in the bowl of the stand mixer fitted with a paddle attachment until it is light in texture. Add the confectioners’ sugar and mix on low until almost combined.
The Spruce Eats / Bahareh Niati
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Add the milk and jam, then continue to beat the mixture until fluffy and aerated.
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Once the cookies are cooled, either pipe or spread the frosting on the bottom-side of half of the cookies, then sandwich with the remaining halves.
The Spruce Eats / Bahareh Niati
How to Store
- You can store unfilled cookies in an airtight container at room temperature for several days. If they become a little stale, you can always microwave them briefly to soften them up again.
- Filled cookies can be stored in an airtight container at room temperature for up to 4 days.
- If you prefer the cookies on the softer side, store the filled cookies in the fridge.
Feeling Adventurous? Try This:
Any of the following make a great filling for the peanut butter cookies:
- Store-bought mochi
- Store-bought ice cream mochi
- Spoonfuls of jam in the center surrounded by a buttercream “dam” to keep the jam from oozing out
- Marshmallow Fluff
- Chocolate ganache
- Toasted marshmallows and Nutella
