cookie butter sandwich cookies


You know what they say: if one cookie is good, two is better. And two is best when the aforementioned cookies are filled with cookie butter! Once the gold foil seal on the cookie butter jar is split, I’m helpless to resist its charms. Sandwich cookies seemed a bit more virtuous than simply downing the spread one spoonful at a time.

Cookie Butter Sandwich Cookies | Tutti Dolci

Cookie butter gives the soft and chewy brown sugar-oatmeal cookies nice spice; the cookie butter filling is simply divine. If you don’t care for cookie butter (though how could you not?!), try these sandwich cookies with whatever spread you fancy: almond butter, peanut butter, Nutella.

Cookie Butter Sandwich Cookies | Tutti Dolci

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Cookie Butter Sandwich Cookies

  • Yield: 16 sandwich cookies



  • 1 cup flour
  • 2/3 cup rolled oats, toasted
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup unsalted butter
  • 1/2 cup cookie butter
  • 3/4 cup light brown sugar
  • 1 large egg
  • 2 tsp vanilla extract


  • 6 Tbsp cookie butter
  • 1 Tbsp unsalted butter
  • 2/3 cup powdered sugar, sifted
  • 1/8 tsp salt
  • 3 Tbsp milk


  1. For the cookies, whisk together flour, oats, cornstarch, baking soda, and salt in a medium bowl. Beat butter, cookie butter, and brown sugar in a large mixer bowl at medium speed until creamy. Add egg and vanilla, beating to combine. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Cover dough and chill in the refrigerator for at least 4 hours, or overnight.
  2. Preheat oven to 350°F (If cookie dough has chilled overnight, let stand at room temperature for 30 minutes before baking). Line two baking sheets with silicone mats or parchment paper. Form 32 (1-inch) balls of dough and place two inches apart on prepared baking sheets. Spray the bottom of a drinking glass lightly with nonstick spray, then use the glass to flatten dough until 1/4″ thick, approximately 2 inches in diameter. Bake, rotating pans halfway through, for 8 minutes, until edges are set. Cool for 3 minutes on baking sheets, then transfer to a wire rack to cool completely.
  3. For the filling, combine cookie butter and butter in a small bowl and microwave until melted and warm, about 35 seconds. Whisk in powdered sugar, salt, and milk until smooth and spreadable (if filling starts to thicken, microwave briefly and whisk again, or add a splash of milk). Use an offset spatula to spread about a tablespoon of filling on the underside of half the cookies. Top with remaining cookies, pressing gently so that filling spreads to the edges. Let filling firm up before serving. Store cookies in an airtight container at room temperature.


  • Calories: 210

  1. I only allow myself one jar of cookie butter every 6 months; it’s just too irresistible to have around (like pizza!). 😀
    These cookies look amazing!! Maybe Nutella would be a wiser choice for me…

  2. these look SO delicious, Laura! cookie butter is incredible paired with almost anything… but cookie butter + actual cookies?! love, love, love!

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