Sarah Brunella (@sarah_fel) of the blog Fragolimone shares her love of peanut butter along with the recipe for these delicious sandwich cookies that will have the whole table coming back for more. With a peanut butter cream cheese filling, you can’t go wrong. For more cookie recipes, order the Holiday Cookies Special Issue co-produced with feedfeed.
Flourless Peanut Butter Cookies with Peanut Butter Cream Cheese Filling
Makes 12 sandwich cookies
Ingredients
- 1 cup (256 grams) creamy peanut butter
- ¾ cup (150 grams) granulated sugar
- ¼ cup (20 grams) old-fashioned oats
- 1 large egg (50 grams)
- 1 teaspoon (5 grams) baking soda or baking powder
- 1 teaspoon (4 grams) vanilla extract
- ⅛ teaspoon kosher salt
- 1 tablespoon (7 grams) roughly chopped toasted salted peanuts
- 1 tablespoon (11 grams) semisweet chocolate morsels
- Peanut Butter Cream Cheese Filling (recipe below)
Instructions
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat peanut butter, sugar, oats, egg, baking soda, vanilla, and salt at medium speed until combined. Add peanuts and chocolate morsels, stirring gently with a spatula or a wooden spoon. Using a small (2-teaspoon) spring-loaded scoop, scoop dough, and shape into balls. Place dough 2 inches apart on prepared pans.
- Bake for about 13 minutes. Let cool completely. Pipe Peanut Butter Cream Cheese Filling onto flat side of half of cookies. Place remaining cookies, flat side down, on top of filling. Refrigerate until ready to serve. Let stand at room temperature for 30 minutes before serving. Refrigerate in an airtight container for up to 1 week.
Peanut Butter Cream Cheese Filling
Makes 1 cup
Ingredients
- ½ cup (112 grams) cream cheese, softened
- ¼ cup (64 grams) creamy peanut butter
- 1 teaspoon (4 grams) vanilla extract
- ½ cup (60 grams) confectioners’ sugar
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment, beat cream cheese, peanut butter, and vanilla at low speed until creamy. Add confectioners’ sugar, beating until smooth. Use immediately.
It states to use the cream cheese, peanut butter frosting immediately. Can I make it a day or two ahead and refrigerate it until I make my cookies 2 days later?
Hi Pamela,
thank you for reaching out! Yes, you can make this ahead and refrigerate. We suggest putting it back into the mixer to whip it back up again before putting on the cookies.
Happy Baking!