pirate peanut butter cookies copycat
With a smooth and creamy filling between two crunchy cookies, these are loaded with flavor!
prep time
20 Min
cook time
10 Min
method
Bake
yield
24 cookie(s)
Ingredients
- COOKIES
- 3/4 cup unbleached all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground Himalayan pink salt
- 1/2 cup unsalted butter, room temperature
- 2/3 cup smooth peanut butter, melted
- 1/2 cup packed brown sugar
- 1/3 cup granulated sugar
- 1 large free-range egg, room temperature
- 1 teaspoon pure vanilla extract
- 3/4 cup rolled oats
- PEANUT BUTTER FILLING
- 2 tablespoons unsalted butter, room temperature
- 1/2 cup smooth peanut butter, melted
- 1/4 teaspoon pure vanilla extract
- 3/4 cup confectioners' sugar
- 2 tablespoons heavy cream
How To Make pirate peanut butter cookies copycat
-
Step 1Preheat oven to 350ºF and line 2 large cookie sheets with a silicone mat or parchment paper; set aside.
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Step 2To make the cookies, add flour, baking powder, baking soda, and salt to a bowl; whisk until combined and set aside.
-
Step 3In 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.
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Step 4Add egg and vanilla extract; process until incorporated.
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Step 5Add flour mixture, reduce the speed to low and process until mixed – DON’T overdo it. Fold in rolled oats.
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Step 6Cover the bowl with plastic wrap and chill for 30 minutes.
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Step 7Using a portion scoop, drop dough by the tablespoon on prepared cookie sheets, 2-inches apart.
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Step 8Transfer to the preheated oven and bake for 10 to 12 minutes or until the edges are set and the tops are golden brown.
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Step 9Remove from the heat and let them cool for 10 minutes before transferring to a wire rack to cool completely.
-
Step 10To make the peanut butter filling, add butter, peanut butter and pure vanilla extract to a mixing bowl. Using a hand mixer, process until smooth.
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Step 11Add confectioners’ sugar and process on low speed before slowly pouring in heavy cream until the consistency is smooth but not runny.
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Step 12To assemble… Pair cookies according to same size and shape.
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Step 13Using 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.
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Step 14Place 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.
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Step 15To view this delicious snack on YouTube, click on this link ➡ https://youtu.be/v_LqJS8umtU
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cookies
Keyword:
#Peanut butter
Keyword:
#filling
Keyword:
#copycat
Keyword:
#peanut butter cookies
Keyword:
#Cookies
Keyword:
#peanut butter filling
Keyword:
#pirate
Keyword:
#pirate cookies
Method:
Bake
Culture:
American
Ingredient:
Sugar
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