Mimi's Organic Eats » Cookie Recipes » Peanut Butter Cookie Pies

Peanut Butter Cookie Pies

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.

peanut butter cookie pies

Why You'll Love This Recipe

When I owned my bake shop, I felt we needed to distinguish between sandwich cookies that were crunchy and sandwich cookies that were soft and chewy. I since created the name cookie pies for those that are soft and chewy, leaving sandwich cookies for ones that are crunchy like Oreos. And I have some amazing sandwich cookies and cookie pie recipes in my book, Cookies for Everyone.

I was asked by someone on Instagram to create a soft peanut butter sandwich cookies. I love when I get your requests, as 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 – I also love that too! So, send me your requests by email or DM because I love hearing them! 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.

peanut butter cookie pies

Organic Valley Salted Butter

Homemade Organic Light Brown Sugar

Simply Organic Vanilla Extract

Costco Kirkland Organic Peanut Butter

Organic Valley Large Eggs

Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)

Baking Soda

Frontier Co-Op Fine Sea Salt

Florida Crystals Organic Powdered Sugar

Organic Valley Grassmilk

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woman sharing cookies with pug in kitchen

Tools Needed

Digital Food Scale

Stand Mixer

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)

Piping Bags

Ateco Tip #864

peanut butter cookie pies

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.

peanut butter cookie pies

• 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!

peanut butter cookie pies

FAQ's

Can I make these gluten free?

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!

Do I need to use the piping tip?

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!

How do you store soft peanut butter sandwich cookies?

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.

Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

peanut butter cookie pies

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peanut butter cookie pies

Peanut Butter Cookie Pies

Mimi Council
Soft peanut butter sandwich cookies are filled with creamy peanut butter in a sweet peanut butter filling! These Peanut Butter Cookie Pies are a nostalgic recipe that you're sure to love!
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Course Dessert
Cuisine American
Makes 12 cookie sandwiches
Calories 511 kcal

Ingredients
 
 

Dough

Filling

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

Gluten Free – Replace the all purpose flour with 205 grams (1 ¼ cups plus 1 tablespoon) gluten free flour blend.
High Altitude – Bake at 375°F for 8 to 10 minutes or until the tops look set and cracked.

Nutrition

Calories: 511kcalCarbohydrates: 60gProtein: 8gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 68mgSodium: 372mgPotassium: 195mgFiber: 2gSugar: 44gVitamin A: 514IUCalcium: 61mgIron: 1mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!

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Did you like this post?

Make sure to check out my Peanut Butter Chocolate Chip Sandwich Cookies recipe, which I'm sure you'll love too!

3 Comments

  1. Wondering what would happen with almond flour

    • mimibakescookies

      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!

  2. Pingback: Coconut Chocolate Chip Cookies - Sweet Girl Treats

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