All I Want For Christmas Peanut Butter Cookies

By • December 16, 2009 28 Comments

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Author Notes: My brother in law has a reputation for loving peanut butter. The first Christmas after our wedding, I packed up a tin of homemade cookies to send out to my now expanded family. Garry's reaction to these cookies was 'WOW',. Since then, I send the standard mixed cookie tin to his family, and a separate tin with a dozen peanut butter sandwich cookies just for him. They are ethereally light, crispy and mmmmm-inducing. Make them small - they are very rich. I use a teaspoon sized scoop. The recipe came to me from a friend of a friend, so many years ago I can't even recall. It is easily the most popular of the 20 or so types I make.MrsWheelbarrow

Makes 4 dozen

Peanut Butter Cookie

  • 6 ounces unsalted butter, best quality
  • 3/4 cup creamy peanut butter (I use Jif - do not use natural peanut butter)
  • 1/2 cup light brown sugar
  • 1/2 cup white sugar
  • 1 egg
  • 1/2 vanilla bean, scrape seeds
  • 2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  1. Preheat oven to 350. Line two baking sheets with parchment.
  2. Cream butter, peanut butter and sugar together until lightened.
  3. Add egg, beat to combine, then add vanilla bean. Beat well until combined and lightened.
  4. Sift together flour, baking soda and salt. Fold into butter mixture thoroughly, but gently.
  5. Place rounded teaspoons of dough on the sheet pan, about 2" apart, and press down gently with a fork or with two floured fingers.
  6. Bake about 10-12 minutes, until barely golden on top, and golden brown on the bottom. The cookies will be very soft, so don't fuss with them until they cool.
  7. Allow the cookies to cool completely while you make the sandwich cream.

Sandwich Cream

  • 8 tablespoons butter
  • 2 cups confectioners sugar
  • 1 cup creamy peanut butter
  • 1 cup finely chopped semisweet chocolate or miniature chips
  • 4-6 tablespoons heavy cream
  • 1/2 teaspoon vanilla extract
  1. Beat the sugar, butter and peanut butter together.
  2. Stir in vanilla and chocolate. Add cream until smooth enough to spread.
  3. Put the little cookies together, gluing one half to the other with a very generous schmear of sandwich cream. If you are very lucky, there will be broken halves, or uneven numbers - as that means a little snack for the baker.

Tags: Jennifer Steinhauer, Jenny, Jenny's in the Kitchen, jestei

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Comments (28) Questions (5)


5 months ago jacci fletcher

Amazing, delicious, heaven - the idea of filling 1/2 of them with Nutella was great! My husband can't decide which he likes more!


12 months ago Atlanticgull

Just packed a bunch of these off to my youngest at camp. A cry from the wilderness came for peanut butter and that lead me here. What a phenomenal recipe. Such a cut above the standard. I thank you and I know a certain group of boys off the grid in Vermont are thanking you, too!!


12 months ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

Thank you! I'm sure those kids are going to be happy.


11 months ago Atlanticgull

Just returned from picking up Grizzly Adams. After hiking into the camp I was accosted, and I'm not exaggerating, by my son and 9 of his fellow campers. "Those were AWESOME!" "Can you send my mom that recipe?!" "Those were the BEST cookies we had all summer!!" "Did you crush Reese's up for the filling??" and my favorite, "Did you bring more?"

Many, many thanks from the most popular mother at Night Eagle


11 months ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

That's a great story! Glad you are now the Cookie Hero.


over 1 year ago Adelucchi

Dear MrsWheelbarrow!! What a recipe!! Thanks. I didn't follow your instruction about the teaspoon scoop at first because I didn't have one. The larger one didn't work because it's a very crumbly dough. Now I understand what you meant by use wet fingers. They work very well. I had quite a bit of filling left but I will use it on toast, muffins or to make a filling for plain sugar cookies I will make make later today with my grandchildren. Thanks again.


over 1 year ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

Glad you tried them! I am VERY generous with the filling, so I don't have too much left over, but if I did, that would be dangerous! Merry Christmas.


over 1 year ago Kathryn Morrissey

I love the sound of these, they look and sound divine! Can't wait to try!


about 3 years ago JanetRoss

I've made the batter and filling for this recipe and would like to freeze both. Should I roll the dough into a log and cover in heavy foil to freeze? Also, can I freeze the filling in a heavy Tupperware container?


about 3 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

Hi Janet, I've never frozen these cookies. They have such a light crumb, I'm not sure how they will do after freezing. The log may reduce the cookie's lift. I'm so curious, so please let me know how it works!


over 3 years ago the mad gourmet

Mmmmmmmm. These are really really good. They will be snatched up quickly at my sisters house on Xmas eve!

A few notes to future bakers. Make them small as they are really rich. I made them too big and we have been cutting them in half too share. I also recommend refrigerating them until just before serving.

Next time I make them, I may put the mini chips in the cookie dough instead of the sandwich cream. I may also use a bit less sugar in the dough as they are sweet with the sandwich creme. The cookies are crumbly but making sure you bake them until golden brown on the bottom as recommended by the recipe author seemed to firm up the cookie. Maybe another egg in the batter might do this too. I made mine gluten free by using a blend of millet, oat, white rice, almond, sorghum flours with potato starch so that may have been why they were crumbly.

Wonderful recipe and they will be enjoyed. Thanks so much for sharing!!!


over 3 years ago GrannyMart

Why shouldn't I use natural peanut butter??


over 3 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

I have tried natural peanut butter and the cookies were not the same.


over 3 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

The cookies just aren't the same.


over 3 years ago ENunn

Wow. Sock it to me, Mrs. Wheelbarrow.


over 3 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

Come visit Emily! I'll make a batch for you!


over 3 years ago ErinC

I made these for my holiday party this year and they were a hit! Thanks Ms. Wheelbarrow! Super peanut-chocolate-y! :)


over 3 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

Yay! So glad!


over 3 years ago WileyP

I made these today for a Sunday meeting of the San Ignacio Art League. They (and I) loved them! The texture was just right for a sandwich cookie (would have been a little crumbly without the filling) and the fillinf was really, really good! I started making them as the recipe suggested, by rounded teaspoonsful. After 52 of those, which were 1 3/4" in diameter. Then I switched to a #50 portion scoop (3-3/4 teaspoons) and made 18 more, which were 2 1/2" in diameter...all from the same batch of batter. Howcomeisit that when a cookie recipe says to use teaspoonful amounts I end up with two or three times the number of cookies there should be?! If I had used that #50 scoop for all of them, I would have had about 445-50 cookies.

And while I'm on a rant - What's with the inconsistent measurment of butter (ounces for the cookies and tablespoons for the filling)? Glad I too it literally and used 12 tablespoons for the cookies!

Well, I'll overlook the trivialities, because I appreciate your posting this recipe, MrsWheelbarrow. It's the best peanut butter cookie I've ever made!


over 3 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

Hi Wiley, hey, you're totally right about the inconsistencies! I'm so sorry. I've just made two batches of these cookies. I use a tiny scoop, about 3/4" across, and get 48 sandwich cookies or use a larger scoop, about 1-1/2" across, and get 20 sandwich cookies. I prefer the tiny size as they are so rich.


almost 4 years ago Whats4Dinner

Who doesn't LOVE peanut butter cookies!!! Here's a silly question: I see that the cookie recipe makes 4 dozen. So then when you're done, you'll have 2 dozen sandwiched cookies, right? I need to know because I'll be making these for a food52 function and there's no way I'm getting out of the house without leaving some for my kids. If the end-yield is 2 dozen, looks like I'll have to double it...darnit ;-)


almost 4 years ago meganvt01

Very delicious. I made these last night and they have been gobbled up by my coworkers. So tender and the mini chips are the perfect little bite in the middle.


almost 4 years ago Chandra

I like her concept that these cookies are small in size... that's what caught my attention. and they look good. thanks


almost 4 years ago FoodieFlirt

I'd definitely go with a commercial (not natural) brand of PB like JIF or Skippy, particularly for the frosting/creme. I think the stabilizers in the commercial brands lend themselves to the consistency of the PB frosting/creme.


almost 4 years ago LisaCooks

What brand of commercial peanut butter? Where do I get it? I'm in the NY area.


over 5 years ago mariaraynal

Excellent concept. Impossible to go wrong with peanut butter, vanilla and chocolate.


over 5 years ago Kelsey Banfield

Fantastic idea. I agree, I always bake with commercial PB, it always seems to taste better.


over 5 years ago Loves Food Loves to Eat

Wow! These sound amazing... almost like filling peanut butter cookies with peanut butter cookie dough!