These Creamy Peanut Butter Cookies are everything according to my boys!
In fact this recipe is a repeat offender in my home—definitely a top five request. They love the combination of the creamy filling alongside the soft and chewy cookie.
That’s it. I’m keeping it short and I’m leaving you with a few notes because—yay, to Friday!
A few notes:
- Although easy to make, these do take some time as they bake best one sheet at a time and need to be completely cooled before filling.
- Use creamy peanut butter not chunky.
- Follow the directions and let the cookies cool on the pan. Don’t skip this part or your cookies will become concave.
- The original recipe calls for the dough to be rolled between your hands to form a ball, but it’s just much easier to squeeze dollops of dough through a pastry bag.
- Filled cookies can be kept in an airtight container in the refrigerator of up to 3 days.
- Cookies can be kept unfilled in an airtight container at room temperature for up to 1 week.
Ingredients:
Peanut Butter Cookie (recipe from Karen Demasco’s book The Craft of Baking)
- 1 ¾ cups unbleached all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 6 tablespoon unsalted butter, room temperature
- ½ cup plus tablespoon lightly packed dark brown sugar
- ¾ cup plus 1 tablespoon confectioner sugar
- ½ cup creamy peanut butter
- ½ cup vegetable oil
- 1 ½ teaspoons vanilla extract
- 1 large egg
Creamy Peanut Butter Filling
- 3/4 cup cream cheese, softened
- 1/2 cup creamy peanut butter
- 1/4 cup confectioner's sugar
Directions:
Heat oven to 350 degrees F. Line bake sheet with parchment.
To make cookies: Sift flour, baking powder, baking soda and salt into a large bowl; set aside. In a large bowl, fitted with a paddle attachment, beat butter, brown sugar and confectioner sugar on medium-high speed, until light and fluffy, about 2minutes. Add the peanut butter and beat to combine. With the mixer speed on low, slowly add oil, vanilla, and egg, beat until combined, about 20 seconds. Add flour mixture, beat until just combined. Place dough into a pastry bag. Pipe ½ inch dollops onto parchment keeping dollops 1 inch apart. Bake at 350 degrees F one sheet at a time. Remove the from oven and transfer to a wire rack. Allow cookies to cool on the pan completely.
To make filling: Combine all ingredients and beat until smooth.
Welcome to my cozy corner where baking meets random thoughts and musings. I’m a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other. 
These are so fantastic!
I’m gonna go with your boys on this one. These cookies look like everything!!
I’d say your boys are spot on! i love peanut butter sandwich cookies! tgif!
Wait what?!?!? These are insane and everything I LOVE!
Now thats a cookie!
I’m with your crew on this one. These look amazing! And sandwich cookies are so much better than regular cookies because you get TWO cookies. Yeah!
I’d say your boys have exactly the right idea.. Yum!
These DO look like EVERYTHING! Everything that my taste buds have ever dreamed of, that is. I love peanut butter, i love cookies..so I love these! Pinned!
splendide merci
Lordy, I totally HAVE to agree with your boys! These cookies look like EVERYTHING! And then some! I showed the photos to my Boy (hubs) and he was like gimme that! These are some serious cookie sammies and I LOVE that they are peanut butter- my fav! Pinned!
I can see why these would be a favorite, because–PEANUT BUTTER. Love all the filling in here
I am dying- those look so good that I was forced to just eat a peanut butter spoon to stop me from baking these this very second!
Yum! What a delicious sandwich cookies. Pinning and I will definitely make it!
Our grandchildren will love this!!!I invite you to share at my blog hop ( you can link up through Sat. midnight. hugs!
Is there a specific baking time for the cookies?
Daaaaaaaang, Naomi. These look SO good. Can I come grab some off your hands?
I love that you took an already awesome cookie (Karen DeMasco rocks!!) and then went and filled them with that amazing filling. Awesome squared!!!
That is an awesome cooking. Seriously the best kind eva.
Making these now! What is the baking duration? Recipe above doesn’t say bake time per sheet. Thanks!!
You can never go wrong with a great peanut butter cookie!
These would be everything to me too!! Amazing!!
How am I supposed to concentrate on anything else with these beauties staring me in the face?!?! YUM!!
I can see why these are so popular at your house. They look absolutely incredible. Definitely trying!
Never go wrong with peanut butter…. I love this one!
Adorable sandwich cookies, creamy peanut butter may gives it an amazing taste, I love this recipe
Great recipe, except you never actually said how long we should bake the cookies for?
This morning has been rough and I know one of these would make my Friday. They look so scrumptious!!
Hi, Naomi, your cookies look fabulous; I’m planning to bake them during the Thanksgiving break; one quick question: what the 1/2 inch dollop should look like (approximately)? 1/2 inch is a pretty small dollop, like half of a teaspoon; are these suppose to be really tiny cookies? looking forward to your reply; thank you;