Growing up I always made peanut butter cookies with a cross hatch pattern. As I got older I wanted a more rustic look and began using an ice cream scoop, letting the cookies crack on their own while baking. Lately I been in a nostalgic mood and wanted to go back to the cross hatch, but I wanted to do more. I’ve seen lots of recipes lately for homemade nutter butter cookies, which looked awesome, but I wasn’t in the mood for a peanut-shaped cookie. I decided to make my own peanut butter sandwich cookie with a peanut butter filling and dip them in chocolate, just for fun.
I didn’t want to use a basic peanut butter frosting for the filling so I began to search around for a copycat nutter butter filling recipe. I found many and no two were the same. I came across one that called for graham crackers and decided to go with that one. I was curious as to how the graham crackers would add to the filling.
Turns out that the graham crackers transformed the filling. It tasted like nutter butter filling. There was a strong peanut butter flavor with a touch of graininess that you’re used to and the graham crackers themselves added a nutty quality. The cookies were great. Crunchy on the outside and slightly soft in the middle, just the way I like them. I do wish however that I made them a little thinner.
They were a big hit with my friends. Opinions varied on whether dipping the entire cookie in chocolate to not dipping them at all. I think I will try all options next time.
Peanut Butter Cookies with PB Filling
for the cookies
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1/8 teaspoon freshly grated nutmeg
- ½ cup unsalted butter , at room temperature
- ½ cup granulated sugar , plus more for coating
- 1/3 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1 large egg
- ¾ cup creamy peanut butter
for the filling
- ½ cup peanut butter
- ¾ cup powdered sugar
- 1 tablespoon fine graham cracker crumbs
- dipping chocolate (optional)
make the cookies
Preheat the oven to 350°F. Place a rack in the center and upper third of the oven and two baking sheets with parchment paper and set aside.
In a medium bowl whisk together flour, baking soda, salt, and nutmeg. Set aside.
In the bowl of an electric stand mixer fitted with a paddle attachment, cream together butter and sugars on medium speed. Beat for about 3 minutes until light and fluffy. Stop the mixer and scrape down the sides of the bowl. Add the vanilla extract egg and beat on medium speed until combined. Add the peanut butter and beat until just combined.
Stop the mixer and scrape down the sides of the bowl, ensuring that all of the wet ingredients are thoroughly combined. Add the dry ingredients all at once. Beat on low speed until just combined. Remove the bowl from the mixer and finish mixing with a spatula.
Place about ½ cup granulated sugar in a small bowl for coating the dough. Spoon cookie dough by the tablespoonful into the palm of your hand. Gently roll into a ball and coat in sugar. Place on the prepared baking sheet and use a fork to mark the cookies with a cross-hatch pattern. Place cookies on the sheet about 1-inch apart.
Bake for 10-12 minutes until golden brown. Remove from the oven and allow to rest on the baking sheet for 5 minutes until removing to a wire rack to cool completely.
make the filling
While the cookies bake, combine the peanut butter, powdered sugar and graham cracker crumbs together in a small bowl and set aside.
When the cookies are cool, use a butter knife to spread a thin layer of filling on the flat side of a cookie and press another on top. Repeat.
Adapted from Joy the Baker