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

  1. 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.
  2. In a medium bowl whisk together flour, baking soda, salt, and nutmeg. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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

  1. While the cookies bake, combine the peanut butter, powdered sugar and graham cracker crumbs together in a small bowl and set aside.
  2. 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.

Recipe Notes

Adapted from Joy the Baker