It’s been a long time since I’ve made gluten-filled cookies. :-) But the stars seemed to align this week for me to make this “heavenly” cookie. A couple of days ago I was asked to make cookies for a funeral luncheon. That same day I saw these posted on Pinterest. They are called “Halfway To Heaven Peanut Butter Cookies” and they had me salivating the second I saw them!
Does anyone remember Nutter Butters? Do they still MAKE Nutter Butters? I honestly couldn’t tell you. It’s been so long since I’ve had one….but I remember as a kid being slightly obsessed with them. I’ve always had a weakness for goodies made with Peanut Butter. (Check out the Homemade Peanut Butter Cups I made recently…..amazing!)
Anyway, these remind me a lot of Nutter Butters….only a thousand times better! :-) The addition of oats lightens the cookie and makes it chewy at the same time…and the “filling” is so creamy and smooth…but not too sweet. Overall….it’s a winner with a capital “W” in my book!
I do have one small problem with these cookies, however. The name. It just doesn’t seem right to take cookies to a funeral luncheon that are called “Halfway To Heaven Peanut Butter Cookies”.
Not that I’m superstitious or anything…but just for good measure…I am renaming them…
“Heaven-Sent Peanut Butter Cookies”
Adapted from broma bakery
For the cookie dough:
- 3 cups quick oats
- 1 cup flour
- 1 cup sugar
- 1 cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup peanut butter (I used Skippy Natural Peanut Butter Spread with Honey)
- 1 cup butter, softened
- 2 eggs
For the filling:
- 1 cup powdered sugar
- 2 cups smooth peanut butter
Preheat oven to 350°F.
In a medium bowl, mix all the dry ingredients (oats, flour, sugar, brown sugar, baking powder, baking soda, and salt.) Set aside.
In a large mixing bowl (or mixer), mix peanut butter, softened butter, eggs, and vanilla until smooth.
Pour dry ingredients into peanut butter mixture, stirring until just mixed. (Don’t forget to scrape the bottom of the bowl.)
Place rounded teaspoonfuls of cookie dough on an ungreased, foil-lined baking sheet, leaving about 1 inch between each one. (I used a jelly roll pan and was able to fit 5 short rows of 4 cookies – 20 total). Using your fingers, gently pat dough down so they form small semi-flattened circles.
Bake for 8 minutes. Let cool completely on cookie sheet before removing.
While the cookies are baking, whisk together the powdered sugar and peanut butter until light and airy, about 5 minutes.
On your work surface, place half of the cookies upside down. Whisk the filling to lighten it. Spoon approximately 1 tablespoon of filling into the center of each upside down cookie. Place second cookie on top of filling and press together until filling just comes to the edges! Makes approximately 2 dozen sandwich cookies (48 total cookies).
Don’t they look yummy???? Trust me on this one….they taste just as good as they look! I was fighting off would-be cookie-nappers all day! It’s obvious I’m going to have to make another batch very soon. :-)
Heaven-Sent Peanut Butter Cookies

Ingredients:
For the cookie dough:
- 3 cups quick oats
- 1 cup flour
- 1 cup sugar
- 1 cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup peanut butter I used Skippy Natural Peanut Butter Spread with Honey
- 1 cup butter softened
- 2 eggs
For the filling:
- 1 cup powdered sugar
- 2 cups smooth peanut butter
Instructions:
- Preheat oven to 350°F.
- In a medium bowl, mix all the dry ingredients (oats, flour, sugar, brown sugar, baking powder, baking soda, and salt.) Set aside.
- In a large mixing bowl (or mixer), mix peanut butter, softened butter, eggs, and vanilla until smooth.
- Pour dry ingredients into peanut butter mixture, stirring until just mixed. (Don’t forget to scrape the bottom of the bowl.)
- Place rounded teaspoonfuls of cookie dough on an ungreased, foil-lined baking sheet, leaving about 1 inch between each one. (I used a jelly roll pan and was able to fit 5 short rows of 4 cookies – 20 total). Using your fingers, gently pat dough down so they form small semi-flattened circles.
- Bake for 8 minutes. Let cool completely on cookie sheet before removing.
- While the cookies are baking, whisk together the powdered sugar and peanut butter until light and airy, about 5 minutes.
- On your work surface, place half of the cookies upside down. Whisk the filling to lighten it. Spoon approximately 1 tablespoon of filling into the center of each upside down cookie.
- Place second cookie on top of filling and press together until filling just comes to the edges!
- Makes approximately 2 dozen SANDWICH cookies (48 total cookies).
Nutter Butters are still around. I sniffed a pkg in grocery the other day. I say sniffed b/c kid #3 is peanut/tree nut allergic. I miss ol’ PB. -sigh-
[…] I haven’t met one person that doesn’t like this cookie. Literally, heaven-sent. From here. […]
I was recently introduced to your website and I love it!! I made these cookies, minus the filling, tonight. I put Hershey Kisses on some of them. Yum, yum!!! My kids love them too. I could eat a whole bowl of the batter. Thanks for the recipe. Can’t wait to try more of your recipes!!
[…] Peanut Butter Cookies via One Good Thing by […]
These cookies are SO delicious. Is there any reason why I can’t freeze them? Thanks.
The peanut butter might get a little crumbly in the freezer. I would probably just freeze the actual cookies and then when you are ready to eat them you can put the peanut butter in between.
These are the best peanut butter cookies I baked in a while. Good recipe. Thanks Jillee!
[…] Heaven-sentPeanutButterCookies by One Good Thing by Jillee […]
Two words…chocolate filling! The only thing that improves peanut butter is chocolate.
Baking these now! Kitchen smells delish!!☺
Just came home from our family reunion, and everyone was asking for this recipe! They’re SO good. Having said that, I did have a little trouble with them. I’m an experienced cook, and I didn’t think the cookies looked quite done even after 9 minutes in the oven. And mine were the same size as yours. But I like a chewy cookie and wanted them to be chewy, so I took them out anyway, hoping they’d solidify when they cooled. NOT! I know that my oven runs hot, so I don’t understand why mine took so much longer, but at… Read more »