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pirate peanut butter cookies copycat

ClubFoody avatar
Recipe by
Francine Lizotte
@ClubFoody
Surrey South, BC

With a smooth and creamy filling between two crunchy cookies, these are loaded with flavor!

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yield 24 cookie(s)
prep time 20 Min
cook time 10 Min
method Bake

Ingredients For pirate peanut butter cookies copycat

  • COOKIES
  • 3/4 c
    unbleached all-purpose flour
  • 3/4 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/4 tsp
    ground Himalayan pink salt
  • 1/2 c
    unsalted butter, room temperature
  • 2/3 c
    smooth peanut butter, melted
  • 1/2 c
    packed brown sugar
  • 1/3 c
    granulated sugar
  • 1 lg
    free-range egg, room temperature
  • 1 tsp
    pure vanilla extract
  • 3/4 c
    rolled oats
  • PEANUT BUTTER FILLING
  • 2 Tbsp
    unsalted butter, room temperature
  • 1/2 c
    smooth peanut butter, melted
  • 1/4 tsp
    pure vanilla extract
  • 3/4 c
    confectioners' sugar
  • 2 Tbsp
    heavy cream

How To Make pirate peanut butter cookies copycat

  • 1
    Preheat oven to 350ºF and line 2 large cookie sheets with a silicone mat or parchment paper; set aside.
  • 2
    To make the cookies, add flour, baking powder, baking soda, and salt to a bowl; whisk until combined and set aside.
  • 3
    In the bowl of a stand mixer, add butter and melted peanut butter. Using the paddle attachment, mix well. Add sugars and process on medium speed until nicely creamed, cleaning the sides and the bottom of the bowl.
  • 4
    Add egg and vanilla extract; process until incorporated.
  • 5
    Add flour mixture, reduce the speed to low and process until mixed – DON’T overdo it. Fold in rolled oats.
  • 6
    Cover the bowl with plastic wrap and chill for 30 minutes.
  • 7
    Using a portion scoop, drop dough by the tablespoon on prepared cookie sheets, 2-inches apart.
  • 8
    Transfer to the preheated oven and bake for 10 to 12 minutes or until the edges are set and the tops are golden brown.
  • 9
    Remove from the heat and let them cool for 10 minutes before transferring to a wire rack to cool completely.
  • 10
    To make the peanut butter filling, add butter, peanut butter and pure vanilla extract to a mixing bowl. Using a hand mixer, process until smooth.
  • 11
    Add confectioners’ sugar and process on low speed before slowly pouring in heavy cream until the consistency is smooth but not runny.
  • 12
    To assemble… Pair cookies according to same size and shape.
  • 13
    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.
  • 14
    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.
  • 15
    To view this delicious snack on YouTube, click on this link ➡ https://youtu.be/v_LqJS8umtU
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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