Step by step guide

If you, like me, adore peanuts and everything made with them, get ready to be transported to peanut butter heaven… A place where delicate, melt-in-your-mouth homemade butter cookies come together as one, thanks to the most delicious, creamy peanut butter filling. This is love at first… scent! This beautiful love story pairs perfectly with a cup of aromatic coffee and your favorite book. Let me show you how to create a true peanut-butter-cookie romance! ❤️

What You’ll Need

For the Peanut Butter Cream Filling:

150g semi-soft butter
140g powdered sugar
280g natural peanut butter (without sugar)

For the Cookies:

2 whole eggs
2 egg yolks
100g granulated sugar
150g melted butter
1 tablespoon honey
480g all-purpose flour
Half a packet of baking powder
Vanilla extract

And of course… a pinch of love! ❤️

Start with the Filling!

I recommend starting with the filling first, as it needs some time to chill in the fridge to firm up. The preparation is super simple—all you need to do is mix the ingredients (butter, powdered sugar, and peanut butter) using a mixer until you achieve a creamy consistency.

Tip: Use the firmest butter possible to ensure the perfect texture for your filling. However, make sure the firmness matches your mixer’s capabilities!

The mixture should chill in the refrigerator for about an hour. You can transfer it into a piping bag to make it easier to work with later. If you don’t have one, you can still spread the filling onto the cookies using any other convenient tool, like a spoon.

Let’s move on to making the cookies!

The cookies are almost as easy to prepare as the filling!

The first step to making these divine cookies is to melt the butter.

Once the butter is melted, set it aside to cool slightly, and use a mixer to beat the two whole eggs with the sugar.

Gradually, while mixing, add the melted butter, honey, and vanilla. Sift the flour together with the baking powder and add it to the mixture in stages. Knead a soft dough with your hands and let it rest in the refrigerator for about 30 minutes.

Preheat the oven to 180°C (356°F). Roll out the chilled dough to a medium thickness and start cutting out shapes using a cookie cutter or a glass.

Tip: To prevent the dough from sticking to the surface, sprinkle a little flour before rolling it out.

Beat the two egg yolks in a bowl.

Place the cut-out cookies on a baking tray lined with parchment paper and gently brush the tops with egg yolk.

Tip: You can use a pastry brush for this, but if you don’t have one (like me), a piece of kitchen paper or a napkin works just as well.

For a more decorative look, use a fork to create wavy patterns on the egg-yolk-brushed cookies.

Bake the cookies at 180°C (350°F) for about 8-10 minutes, or until they achieve a golden color.

Once baked, let the cookies cool completely. If they’re still warm, the cream will melt and run off. It’s crucial that both the cream and the cookies are properly chilled!

Using a piping bag or a spoon, spread a layer of cream onto half of the cookies. Place the remaining cookies on top of the creamed ones to create the most delicious peanut butter sandwich cookies, ready to delight your taste buds!