Pirate Peanut Butter Cookies Copycat
With a smooth and creamy filling between two crunchy cookies, these Pirate Peanut Butter Cookies Copycat are absolutely loaded with flavor!
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, melted peanut butter, brown sugar, and granulated sugar . 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.