WEEKDAYS 1e|12c|p

Michael Symon's Creamy Peanut Butter Cookies

Creamy Peanut Butter Cookies Michael Symon
Peanut Butter Delights
skill level
Easy
time
60-120min
servings
24
cost
$
Contributed by :
Creamy Peanut Butter Cookies Recipe: With a gooey peanut butter filling, these irresistible cookies make for a sweet after dinner treat.
share
ingredients
  • For the Cookie Dough:
  • 1 cup All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 2 teaspoons Baking Soda
  • pinch Salt
  • 1/2 pound Unsalted Butter at room temperature
  • 1/3 cup Creamy Peanut Butter (preferably Skippy)
  • 1/2 cup Granulated Sugar
  • 1/2 cup firmly packed Light Brown Sugar
  • 1 large Egg
  • 1 teaspoon Vanilla Extract
  • 4 tablespoons coarsely chopped Peanuts (lightly salted)
  • 1 1/4 cups Quick-Cooking Oats
  • For the Cookie Filling:
  • 4 tablespoons Unsalted Butter at room temperature
  • 1/4 cup Creamy Peanut Butter (preferably Skippy)
  • 3/4 cup Confectioners' Sugar
watch this recipe
×
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 cup All-Purpose Flour
    1 teaspoon Baking Powder
    2 teaspoons Baking Soda
    pinch Salt
    1/2 pound Unsalted Butter at room temperature 
    1/3 cup Creamy Peanut Butter (preferably Skippy) 
    1/2 cup Granulated Sugar 
    1/2 cup firmly packed Light Brown Sugar
    For the Cookie Dough: Preheat oven to 350 degrees. In a bowl, mix together the flour, baking power, baking soda, and salt. Beat together the butter and peanut butter.  Add granulated sugar and brown sugar and beat until light and fluffy.
  • 2
    1 large Egg 
    1 teaspoon Vanilla Extract 
    4 tablespoons coarsely chopped Peanuts (lightly salted) 
    1 1/4 cups Quick-Cooking Oats
    Add the egg and vanilla. Gradually add in the flour mixture and continue to beat until well incorporated.  Stir in the peanuts and oats until evenly distributed. Refrigerate the dough until thoroughly chilled, up to overnight.  
  • 3
      
    Using an ice cream scoop with a 1 inch diameter, place scoops of dough on a silicon-lined baking sheet, about 3 inches apart. Bake for 8 to 10 minutes or until light golden brown.  Allow cookies to cool for about 5 minutes on the baking sheet.  Transfer the cookies to a rack to cool completely.
  • 4
    4 tablespoons Unsalted Butter at room temperature
    1/4 cup Creamy Peanut Butter (preferably Skippy)
    3/4 cup Confectioners' Sugar
    For the Cookie Filling: Cream together the butter, peanut butter and confectioners' sugar until very smooth.
  • 5
     
    To assemble the cookies, pipe a ring on the outer edge of the cookie then place another cookie on top.  

    Helpful Tip:
    1. You can make the cookie dough in advance and freeze until you are ready to bake. 
     
 
Comments

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.

similar recipes