Description
Enjoy the ultimate homemade peanut butter cookie experience! These soft and chewy cookies are stuffed with a creamy peanut butter filling—perfectly balanced sweet and salty flavors, just like your favorite classic snack, but freshly baked from scratch.
Ingredients
Scale
For the Cookies:
- ½ cup unsalted butter, softened
- ½ cup creamy peanut butter
- ½ cup granulated sugar (plus a pinch for topping)
- ½ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
For the Peanut Butter Filling:
- ½ cup creamy peanut butter
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (to reach desired texture)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Beat in the egg and vanilla extract until fully incorporated.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, stirring until a soft dough forms.
- Roll the dough into 1-inch balls, shape each into an oval, and gently press with a fork to make the signature crisscross pattern. Lightly sprinkle the tops with granulated sugar.
- Bake for 8–10 minutes, or until the edges just begin to turn golden. Allow the cookies to cool completely on a wire rack before adding filling.
- Meanwhile, prepare the filling. Beat together the peanut butter and softened butter until smooth. Add powdered sugar and vanilla extract, mixing until creamy. Gradually add milk, one tablespoon at a time, until you reach a spreadable consistency.
- Assemble the cookies. Spread or pipe a generous amount of filling onto the flat side of one cookie, then sandwich with another. Repeat with remaining cookies.
Notes
- Cool fully before assembling to prevent the filling from melting.
- Adjust the milk in the filling to get the texture you want—spreadable or pipeable.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
- For a more intense peanut flavor, try using natural peanut butter.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 140 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 35 mg