📝 About This Recipe
A nostalgic reimagining of the classic American snack, these cookies feature a crisp, buttery shell with a deep roasted peanut flavor and a velvety, salty-sweet filling. Unlike the store-bought version, these use real butter and high-quality extracts to create a sophisticated texture that melts in your mouth. Perfect for peanut enthusiasts, they capture the iconic peanut shape and cross-hatch pattern that makes every bite feel like a celebration of childhood.
🥗 Ingredients
The Cookie Dough
- 1 cup Unsalted butter (softened to room temperature)
- 1 cup Creamy peanut butter (standard commercial brand like Jif or Skippy)
- 1 cup Granulated sugar
- 1 cup Light brown sugar (firmly packed)
- 2 Large eggs (at room temperature)
- 1 teaspoon Pure vanilla extract
- 2 1/2 cups All-purpose flour (sifted)
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1/2 teaspoon Kosher salt
The Peanut Butter Filling
- 1/2 cup Unsalted butter (softened)
- 3/4 cup Creamy peanut butter
- 1 1/2 cups Powdered sugar (sifted)
- 2 tablespoons Heavy cream (add more for desired consistency)
- 1/8 teaspoon Sea salt (fine grain)
👨🍳 Instructions
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1
In a large bowl or the bowl of a stand mixer, cream together the softened butter, granulated sugar, and brown sugar on medium-high speed until the mixture is light and fluffy, about 3 minutes.
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2
Add the 1 cup of creamy peanut butter to the butter mixture and continue beating until fully incorporated and smooth.
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3
Incorporate the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
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4
In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt to ensure even distribution of the leavening agents.
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5
Gradually add the dry ingredients to the wet ingredients on low speed, mixing just until the flour streaks disappear. Do not overmix, as this will toughen the cookies.
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6
Cover the dough with plastic wrap and refrigerate for at least 30-60 minutes. Chilling the dough makes it easier to handle and prevents the cookies from spreading too much.
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7
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats.
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8
Scoop about 1 tablespoon of dough and roll it into a 2-inch long log or oval. Place on the baking sheet and pinch the center slightly to create a peanut-shell silhouette.
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9
Use a fork to press a traditional cross-hatch pattern into the top of each cookie, which also flattens them to the perfect thickness.
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10
Bake for 10-12 minutes, or until the edges are just lightly golden brown. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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11
While the cookies cool, prepare the filling by beating the butter and peanut butter together until smooth. Gradually add the powdered sugar, cream, and salt, whipping until the frosting is light and spreadable.
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12
Once the cookies are entirely cold, pipe or spread a generous tablespoon of filling onto the flat side of one cookie and top with another to create a sandwich.
💡 Chef's Tips
Use standard commercial peanut butter (like Jif) rather than 'natural' varieties, as the oil separation in natural peanut butter can cause the cookies to become greasy or crumbly. Ensure your butter is truly at room temperature for both the dough and the filling to achieve a silky, aerated texture. If the dough becomes too soft while shaping the peanut silhouettes, return it to the fridge for 10 minutes to firm up. For a cleaner look, use a piping bag with a large round tip to apply the filling to the cookies. Store these in an airtight container; they actually taste even better the second day once the filling has slightly softened the cookie centers.
🍽️ Serving Suggestions
Serve with a tall, ice-cold glass of whole milk for the ultimate nostalgic snack experience. Pair with a robust dark roast coffee or an espresso to balance the sweetness of the peanut butter filling. Crumble a few cookies over high-quality vanilla bean or chocolate ice cream for a decadent sundae topping. Arrange on a dessert platter alongside fresh apple slices; the tartness of the fruit complements the salty-sweet cookies perfectly. Wrap individual sandwiches in parchment paper for a charming addition to a homemade lunchbox or picnic basket.