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Peanut Butter Cream Filled Cookies Recipe

American · Dessert · 42 min total

Soft peanut butter cookies sandwich a creamy peanut butter filling for an irresistible double-peanut treat.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• For filling: 1/2 cup unsalted butter, softened
• For filling: 1 cup creamy peanut butter
• For filling: 2 cups powdered sugar
• For filling: 2-3 tablespoons milk

Instructions

1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
2. In a large bowl, beat 1 cup butter, 1 cup peanut butter, granulated sugar, and brown sugar until creamy. Add eggs and vanilla; beat well.
3. In a separate bowl, whisk flour, baking soda, and salt. Gradually add to butter mixture, mixing until combined.
4. Roll dough into 1-inch balls and place 2 inches apart on prepared sheets. Flatten slightly with a fork in a crisscross pattern.
5. Bake 10-12 minutes until edges are golden. Cool on sheets 5 minutes, then transfer to wire racks to cool completely.
6. For filling: Beat 1/2 cup butter and 1 cup peanut butter until smooth. Gradually beat in powdered sugar and enough milk to reach spreading consistency.
7. Spread filling on flat side of one cookie, top with another cookie to form a sandwich. Repeat with remaining cookies.

Tips

• For best texture, use room temperature butter and eggs.
• Store cookies in an airtight container at room temperature for up to 5 days.
• If filling is too thick, add more milk; if too thin, add more powdered sugar.

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