Heaven-Sent Peanut Butter Cookies

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

Adapted from broma bakery

Print Recipe

Author: Jillee

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:

1. Preheat oven to 350°F.
2. In a medium bowl, mix all the dry ingredients (oats, flour, sugar, brown sugar, baking powder, baking soda, and salt.) Set aside.
3. In a large mixing bowl (or mixer), mix peanut butter, softened butter, eggs, and vanilla until smooth.
4. Pour dry ingredients into peanut butter mixture, stirring until just mixed. (Don’t forget to scrape the bottom of the bowl.)
5. 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.
6. Bake for 8 minutes. Let cool completely on cookie sheet before removing.
7. While the cookies are baking, whisk together the powdered sugar and peanut butter until light and airy, about 5 minutes.
8. 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.
9. Place second cookie on top of filling and press together until filling just comes to the edges!
10. Makes approximately 2 dozen SANDWICH cookies (48 total cookies).