I never imagined that I’d ever be posting a peanut butter cookie recipe. There are already crunchy peanut butter cookies, soft ones, chewy ones, and those peanut shaped store bought ones out there. I mean, do we even need another peanut butter cookie recipe? After I tasted this one, it’s a resounding YES! These soft, tender cookies combined with a silky, smooth filling are a new peanut butter experience that I had to share.
The key to getting the soft texture in the cookie, without being dry, is cake flour. So don’t substitute it, because it’s vital to achieve the correct texture. Make sure to weigh your flour for the most accurate results. The second important ingredient is heavy whipping cream. Just a little added to the filling gives it a luxurious, silky texture.
This recipe makes sixteen medium size peanut butter cookies, which will give you eight sandwiches. If you want more, you can double the recipe or make the cookies smaller. Smaller cookies will have a shorter baking time.
- 1/2 cup (4 1/2 ounces) creamy peanut butter, room temperature
- 2 tablespoons (1 ounce) unsalted butter, softened
- 1/2 cup (2 ounces) powdered sugar, sifted
- 2 1/2 tablespoons heavy whipping cream, room temperature
- 1/4 teaspoon pure vanilla extract
- pinch fine sea salt
Peanut Butter Filling
- Preheat oven to 350ºF. Line two large baking sheets with parchment paper.
- In a medium bowl, whisk together all purpose flour, cake flour, baking soda and salt. Set aside.
- In a large bowl, beat peanut butter, butter and shortening until smooth.
- Beat in egg and vanilla until well combined.
- Set aside 1/4 cup of the granulated sugar. Beat peanut butter mixture with brown sugar and remaining granulated sugar, with an electric mixer at medium speed, until light and fluffy.
- Add flour mixture and beat just until combined.
- Roll dough into 1 1/2-inch diameter balls (1 1/4 ounce each). Roll dough balls in reserved granulated sugar.
- Place dough balls three inches apart on prepared baking sheets. Flatten with a fork, making a criss cross pattern.
- Bake until cookies are puffy and start to crack around the edges, about 9-11 minutes.
- Let cookies cool on baking sheet for 1 minute, then carefully transfer cookies to a cooling rack to cool completely. Cookies will be fragile, but they will firm up as they cool.
- Place a spoonful of filling on the bottoms of half of the cookies. Top with remaining cookies.