Peanut Butter Cookie Pies

When I owned my bake shop, I felt we needed to distinguish between sandwich cookies that were crunchy and sandwich cookies that were soft and chewy. I since created the name cookie pies for those that are soft and chewy, leaving sandwich cookies for ones that are crunchy like Oreos. And I have some amazing sandwich cookies and cookie pie recipes in my book, Cookies for Everyone.

I was asked by someone on Instagram to create a soft and chewy peanut butter sandwich cookie. I love when I get your requests, as it reminds me of when I first started baking and I would constantly ask my friends what they wanted me to bake. I love all the creativity that everyone had or the nostalgic memories of desserts that they wanted to taste again. This was before social media, so I actually had to ask my friends face to face what they wanted me to bake!

peanut butter sandwich cookie with a bite taken out of it with a glass of milk in background

But, now that I have Instagram and I can ask people all the time – I also love that too! So, send me your requests by email or DM because I love hearing them! So, while I have made these cookies before, they hadn’t made their way here yet. I did share my Peanut Butter Chocolate Chip Sandwich Cookies recipe last year, which is a favorite of mine too! And now I am sharing the recipe now for these soft and chewy Peanut Butter Cookie Pies. These homemade peanut butter sandwich cookies are filled with a light and creamy peanut butter filling for a sweet and salty peanut butter cookie that you will love! You will need a big glass of milk with these ones though. Grab the recipe below for these homemade peanut butter sandwich cookies that I call Peanut Butter Cookie Pies.

Tips for Making the Best Peanut Butter Cookie Pies

• Use soft butter. I prefer to leave butter out on the counter overnight, as it softens best at room temperature.

• I use organic salted butter, my favorite is Organic Valley. If you are using unsalted butter, then be sure to add 1/4 teaspoon of salt to the cookie dough recipe. You can try the filling and if you think it needs salt you can also add that amount, but depending on the peanut butter you may not need it.

• Make sure to use a peanut butter that you like! My favorite peanut butters have only two ingredients: organic roasted peanuts and sea salt. All peanut butter has a little different flavor, so just be sure to use one that like as that flavor will shine through in your cookies. My two favorites are Organic Smuckers and Organic Kirkland (yes from Costco!).

• Make sure to whip the filling until it is light and fluffy. Depending on how soft your butter is, will depend on how much longer you’ll have to whip it. If the butter is really soft, it will be less, if it’s not as soft it may take more time. So just be sure to adjust if needed, as the filling should be light and fluffy. Try it before putting it into your piping bag.

• I use Ateco tip #864 for this recipe. But, you can use any other kind of star tip, or no tip at all. The cookies will still be delicious either way!

Why Organic?
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

stack of peanut butter sandwich cookies with milk in background
stack of peanut butter sandwich cookies with milk in background
peanut butter sandwich cookie with a bite taken out of it with a glass of milk in background

Peanut Butter Cookie Pies
Makes 12 sandwiches

Dough
1/2 cup (113 grams) organic salted butter, softened
226 grams (1 cup) packed organic light brown sugar
1 teaspoon organic vanilla
226 grams (1 cup) organic peanut butter
2 organic large eggs
191 grams (1 1/2 cups) organic call purpose flour
1 teaspoon baking powder
1/2 teaspoon fine sea salt

Filling
1/2 cup (113 grams) organic salted butter, softened
284 grams (2 cups) organic powdered sugar, sifted
57 grams (1/4 cup) organic peanut butter
2 tablespoons organic milk

Method
Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.

To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.

Add the peanut butter, eggs, flour, baking powder, and sea salt in that order. Mix on low until combined into a smooth dough.

Using your hands, form the dough into 24 balls and place on the prepared baking sheets, spacing at least 1-inch apart. Flatten them slightly so they are about 2-inches in diameter.

Bake for 11 to 14 minutes or until the tops look cracked and set. Sprinkle with cane sugar immediately after coming out of the oven. Allow to cool completely on the cookie sheets.

To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, peanut butter, and milk. Mix on low until combined, and then speed mixer up to high for 1 minute or until light and fluffy.

Transfer to a piping bag with Ateco tip #864. Turn over every other cookie. Pipe a spiral dollop of filling onto each turned over cookie and sandwich them together.

Store in an airtight container for up to 7 days.

Gluten Free – Replace the all purpose flour with 205 grams (1 1/4 cups plus 1 tablespoon) organic gluten free flour blend.

High Altitude – Bake at 375°F for 8 to 10 minutes or until the tops look cracked and set.

Did you make this recipe? Make sure to tag @mimibakescookies and @mimibakesphotos on Instagram!

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