Pirate Peanut Butter Cookies Copycat
As years go by, manufacturers think we’re just a bunch of “sleep walkers” and we don’t realize that they keep cutting quality, amounts and sizes. They like to jack the prices up too 📈! Certain food items I really enjoyed back then that now taste like sawdust! On top of everything, there are preservatives and other chemicals that are so not good for us!
For these reasons, I’ve been making 👩🍳 more and more of my favorite foods from scratch. I think of Hamburger Helper, French Vanilla Coffee Creamer, Herb & Butter Rice, jams, Orange Julius, ice creams, Onion Chip Dip, Filet-O-Fish Sandwich, Swedish Meatballs, Lemon Iced Tea, Gyoza, and the list goes on…
Another one that I added to the list about 5 years ago is Pirate Peanut Butter Cookies Copycat! Not very difficult to make, these cookies are far superior to the ones from the store plus there’s some seriously tasty filling! These sweet treats really taste like peanut butter not some industrial “blah” flavor 🥱!
Just like Jamie Oliver and his war against fast food chains using fillers & other harmful ingredients, mine is against the manufacturers! Besides Fig Newtons Cookies and Chocolate Chips Cookies 🍪, I will continue duplicating recipes plus make them taste even better!
Before becoming a brand under Nabisco (National Biscuit Company) acquired in 1928, Christie, Brown & Co. was a Canadian 🍁 bakery founded back in 1853 in Toronto. Its slogan was – “Mr. Christie, you made good cookies!”. Among their cookies, there was one with a combination of oatmeal and peanut butter… I’m sure you can guess which one I’m talking about!
This Pirate Peanut Cookies Copycat recipe is one of our favorites 💖! After the dough is made and baked, it’s a breeze to assemble them with that delicious filling. There are a few points I would like to highlight so the end results are flawless…
As much as natural peanut butter is somewhat healthier, do not use it! First, the natural one has no salt 🧂 or very little depending on the brand and is unsweetened. Second is the texture. The regular peanut butter has hydrogenated vegetable oil which helps when cooking under high temperature versus the natural ones. The regular has a nice smooth texture while the natural is slightly grainier.
After the dough is made, I portion my dough onto two large prepared baking sheets. I use a Zeroll portion scoop and its number is #70. Its size is not quite a tablespoon 🥄. To be precise, it’s 14 grams or .49 ounce. I like using it because the portion gives me exactly 24 cookies… not 23 or 25.
The next step makes the cookies look nicer… 🤩 Yeah, okay, I admit it, I’m a perfectionist!
Later when cooled off on the wire rack, I like pairing my cookies according to the same size and shape for a beautiful end result. After they’re all matched up, I use the same portion scoop as earlier, place the filling on the bottom from a pair, take the other half, gently place it on top and twist it back and forth to get an even thickness from end to end.
From there, I transfer them to the fridge for 1 hour ⏰ to harden so they’re less messy to eat. Remember, there’s butter plus melted peanut butter in them. I then place them in an airtight container and back to the fridge for up to 6 days… if they last that long!
This Pirate Peanut Butter Cookies Copycat recipe is the perfect delicious reason why everyone should make them from scratch. Step away from your computer 💻 or iPhone, roll up your sleeves and spend some quality time in the kitchen. Both your health and wallet will thank you…
Bon Appétit! 🍽
Here are more delicious homemade cookie recipes for you to enjoy… 😀
– Powerhouse Cookies
– Spicy Gingerbread Cookies
– Butter Pecan Cookies
– Thumbprint Cookies
– Biscotti
– Oatmeal Apple Cookies
and for even more snack recipes 🍭, click on this link… Recipe Category • Snacks
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
Pirate Peanut Butter Cookies Copycat
Hover to scale
Ingredients
COOKIES
- 3/4 cup unbleached all-purpose flour
- 3/4 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. ground Himalayan pink salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2/3 cup smooth peanut butter, melted
- 1/2 cup brown sugar, packed
- 1/3 cup granulated sugar
- 1 large free-range egg, room temperature
- 1 tsp. pure vanilla extract
- 3/4 cup rolled oats
PEANUT BUTTER FILLING
- 2 tbsp. unsalted butter, room temperature
- 1/2 cup smooth peanut butter, melted
- 1/4 tsp. pure vanilla extract
- 3/4 cup confectioners' sugar tips & tricks
- 2 tbsp. heavy cream
Directions
- Preheat oven to 350ºF and line 2 large cookies sheets with a silicone mat or parchment paper; set aside.
- In a bowl, add flour, baking powder, baking soda, and salt; whisk until combined and set aside.
- In the bowl of a stand mixer, add butter and melted peanut butter. Using the paddle attachment, process on medium speed until nicely creamed, cleaning the sides and the bottom of the bowl.
- Add egg and vanilla extract; process until incorporated.
- Add flour mixture, reduce the speed to low and process until mixed – DON’T overdo it. Fold in rolled oats.
- Cover the bowl with plastic wrap and chill for 30 minutes.
- Using a portion scoop, drop dough by the tablespoon on prepared cookie sheets, 2-inches apart.
- Transfer to the preheated oven and bake for 10 to 12 minutes or until the edges are set and the tops are golden brown.
- Remove from the heat and let them cool for 10 minutes before transferring to a wire rack to cool completely.
- In a mixing bowl, add butter, peanut butter and pure vanilla extract. Using a hand mixer, process until smooth.
- Add confectioners’ sugar and process on low speed before slowly pouring in heavy cream until the consistency is smooth but not runny.
- To assemble… Pair cookies according to same size and shape.
- Using the same portion scoop, place about 1 tbsp. filling on the bottom from a pair before gently placing the other one on top. Twist it back and forth to get an even thickness from end to end.
- Place filled cookies on a wire rack before transferring them to the fridge for 1 hour to harden. Store cookies in an airtight container for up to 6 days in the fridge.
Don't forget to rate and comment on this recipe!
It’s sooo yummy unbelievable love it 🥰 Thanks for your good recipe plus video greatly appreciate!
Colette ❤️
It’s my pleasure 😀! That’s awesome! We love 💖 them too… much more & tastier filling than the ones they sell at the store. Thank you for sharing Colette and have a gorgeous weekend🌞