Peanut Butter Cookie Pies
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Soft peanut butter sandwich cookies are filled with peanut butter buttercream frosting. These Peanut Butter Cookie Pies are insanely delicious cookies for all you peanut butter lovers!
If you love peanut butter desserts as much as I do, be sure to check out some of my other favorites like my Dark Chocolate Peanut Butter Sesame Cookies, Chocolate Peanut Butter Cake Balls, or my Banana Scones with Peanut Butter Glaze.
Table of Contents
I was asked by someone on Instagram to create a soft peanut butter sandwich cookies and I love when I get your requests! It reminds me of when I first started baking and I would constantly ask my friends what they wanted me to bake. I loved all the creativity that everyone had and the nostalgic memories of desserts that they wanted to taste again. This was before social media, so I actually had to ask my friends face to face what they wanted me to bake!
But, now that I have Instagram and I can ask people all the time! So, make sure to follow along on Instagram so you can vote on recipes as I host recipe polls so you can all vote on new recipes. So, while I have made these soft peanut butter sandwich cookies before, they hadn't made their way here yet. I did share my Peanut Butter Chocolate Chip Sandwich Cookies recipe last year, which is a favorite of mine too! And now I am sharing the recipe now for these soft and chewy Peanut Butter Cookie Pies. These homemade peanut butter cookies are filled with a light and creamy peanut butter filling for a sweet and salty peanut butter cookie that you will love! You will need a big glass of milk with these ones though.
Why You'll Love This Recipe
Peanut Butter: This is is a peanut butter cookie with a peanut butter filling. If you love peanut butter, then you will love this cookie!
Soft & Chewy: This is a soft and chewy peanut butter cookie that is sandwiched with peanut butter filling. So, it's incredibly soft unlike an Oreo or shortbread sandwich cookie. That's why I call them cookie pies because the soft and chewy texture is reminiscent of an oatmeal cream pie.
Double the Cookies: When you eat sandwich cookies, you get two cookies in one. This is one of my favorite parts about this cookie!
Ingredients
Homemade Organic Light Brown Sugar
Simply Organic Vanilla Extract
Costco Kirkland Organic Peanut Butter
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Florida Crystals Organic Powdered Sugar
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Tools Needed
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
Step by Step Instructions
Step 1
Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
Step 2
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.
Add the peanut butter, eggs, flour, baking powder, and sea salt in that order. Mix on low until combined into a smooth dough.
Using your hands, form the dough into 24 balls and place on the prepared baking sheets, spacing at least 1-inch apart. Flatten them slightly so they are about 2-inches in diameter.
Step 3
Bake for 11 to 14 minutes or until the tops look cracked and set. Sprinkle with cane sugar immediately after coming out of the oven. Allow to cool completely on the cookie sheets. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 4
To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, peanut butter, and milk. Mix on low until combined, and then speed mixer up to high for 1 minute or until light and fluffy.
Transfer to a piping bag with Ateco tip #864. Turn over every other cookie. Pipe a spiral dollop of filling onto each turned over cookie and sandwich them together.
Baker's Tips
- Use soft butter. I prefer to leave butter out on the counter overnight, as it softens best at room temperature.
- I use organic salted butter, my favorite is Organic Valley. If you are using unsalted butter, then be sure to add 1/4 teaspoon of salt to the cookie dough recipe. You can try the filling and if you think it needs salt you can also add that amount, but depending on the peanut butter you may not need it.
- Make sure to use a peanut butter that you like! My favorite peanut butters have only two ingredients: organic roasted peanuts and sea salt. All peanut butter has a little different flavor, so just be sure to use one that like as that flavor will shine through in your cookies. My two favorites are Organic Smuckers and Organic Kirkland (yes from Costco!).
- Make sure to whip the filling until it is light and fluffy. Depending on how soft your butter is, will depend on how much longer you'll have to whip it. If the butter is really soft, it will be less, if it's not as soft it may take more time. So just be sure to adjust if needed, as the filling should be light and fluffy. Try it before putting it into your piping bag.
- I use Ateco tip #864 for this recipe. But, you can use any other kind of star tip, or no tip at all. The cookies will still be delicious either way!
FAQ's
Yes, I have a simple gluten free swap in the Notes at the bottom of the recipe. I even link to the gluten free flour that these were tested with!
No, this is completely optional and just for decoration. If you don't have the tip, you can skip it completely and just pipe filling onto each cookie. If you don't have a piping bag, you can use a zip bag in its place. And you could even just dollop a bit of filling with a spoon onto the cookies too!
Because these sandwich cookies are soft, they need to be stored, just like regular soft cookies, in an airtight container to keep their soft texture.
Craving More?
Peanut Butter Cookie Pies
Ingredients
Dough
- 113 grams salted butter (softened)
- 226 grams light brown sugar (packed)
- 1 teaspoon vanilla extract
- 226 grams peanut butter
- 2 large eggs
- 191 grams all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
Filling
- 113 grams salted butter (softened)
- 284 grams powdered sugar (sifted)
- 57 grams peanut butter
- 2 tablespoons milk
Instructions
- Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
- To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.
- Add the peanut butter, eggs, flour, baking powder, and sea salt in that order. Mix on low until combined into a smooth dough.
- Using your hands, form the dough into 24 balls and place on the prepared baking sheets, spacing at least 1-inch apart. Flatten them slightly so they are about 2-inches in diameter.
- Bake for 11 to 14 minutes or until the tops look cracked and set. Sprinkle with cane sugar immediately after coming out of the oven. Allow to cool completely on the cookie sheets.
- To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, peanut butter, and milk. Mix on low until combined, and then speed mixer up to high for 1 minute or until light and fluffy.
- Transfer to a piping bag with Ateco tip #864. Turn over every other cookie. Pipe a spiral dollop of filling onto each turned over cookie and sandwich them together.
- Store in an airtight container for up to 7 days.
Notes
Nutrition
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Wondering what would happen with almond flour
hi Kelsey! You could definitely make these with almond flour. I haven’t tried this yet, but I would recommend trying this option and see how it goes! Replace the organic all purpose flour with 191 grams (2 cups) organic almond flour and if they come out a little flat, you could add a little bit more (go for 28 grams or about 1/4 cup) or even add in a little organic coconut flour (28 grams or 1/4 cup). Let me know how it goes!