These small batch peanut butter cookies are sandwiched together with a luscious peanut butter frosting for a nutter butter inspired treat!
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These small batch peanut butter cookies are based off of my well-loved flourless peanut butter cookies and inspired by the nostalgic nutter butters. Without the flour, these cookies have maximum peanut butter flavor and bake up with crisp edges & soft, chewy centers. Fill them with a dreamy peanut butter frosting and dip in melted chocolate for the best homemade version of a childhood favorite cookie.
Ingredients
- Brown Sugar: You can use light or brown sugar here!
- Granulated Sugar: A little bit of granulated sugar helps the cookies to spread just enough. Rolling them in sugar also gives them the best sweet crunch!
- Egg Yolks: 3 egg yolks give these cookies the perfect soft, yet slightly chewy texture.
- Milk: You'll need about 1 tablespoon of milk to bring the dough to the right consistency.
- Vanilla Extract: Optional, but adds great flavor!
- Peanut Butter: I recommend only using thick and creamy peanut butter, like Jif or Skippy.
- Powdered Sugar: You'll need about a ½ cup of powdered sugar for the frosting.
- Heavy Cream: Add a touch of heavy cream to the frosting to bring it to a smooth spreadable consistency.
Instructions
This cookie recipe truly couldn't be simpler. To make the dough, all you need to do is whisk the sugars & egg yolks together until smooth, then mix in the milk and vanilla. Lastly, fold in the thick, creamy peanut butter for about 2-3 minutes. Then, assemble the cookie dough and bake! Fill with the peanut butter frosting, dip in chocolate, and enjoy!
FAQ
I highly recommend only using a thick, creamy peanut butter like Jif or Skippy. These brands create the perfect thick consistency without the addition of flour.
Yes, you can skip this and they will still taste just as delicious.
Dip the fork tines in water then in sugar and make criss-cross indentations in each cookie dough ball. Coating the fork in sugar keeps it from sticking to the cookie dough and ruining your perfect indentations!
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Baking in grams
All of the recipes on this blog are carefully developed to create incredibly delicious baked goods that you can easily recreate in your own kitchen with success. The only way this is possible is to standardize the way ingredients are measured - by weight. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), I can ensure that you can make the recipe accurately and with less cleanup! All you need is this kitchen scale.
If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.
But trust me, once you try baking in grams you'll never turn back!
Happy baking! x
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Print📖 Recipe
Small Batch Peanut Butter Cookies
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 8 sandwich cookies 1x
- Category: cookies
- Method: baking
- Cuisine: American
Description
These small batch peanut butter cookies are sandwiched together with a luscious peanut butter frosting for a nutter butter inspired treat!
Ingredients
For the peanut butter cookies:
- 160g (¾ cup) brown sugar
- 50g (¼ cup) granulated sugar
- 3 egg yolks
- 15g (1 tbsp) whole milk
- 1 tsp vanilla extract
- 270g (1 cup) thick & creamy peanut butter
- 50g (¼ cup) granulated sugar (for rolling)
For the peanut butter frosting:
- 42g (3 tbsp) unsalted butter (room temp)
- 135g (½ cup) thick & creamy peanut butter
- 56g (½ cup) powdered sugar
- ¼ tsp salt
- ½ tbsp heavy cream
For the chocolate:
- 56g (2 oz; ⅓ cup) semi-sweet chocolate
- ½ tsp neutral oil
Instructions
For the peanut butter cookies:
- In a medium-sized bowl, whisk the brown sugar, granulated sugar, and egg yolks until fully combined and smooth.
- Whisk in the milk and vanilla.
- Fold in the peanut butter with a rubber spatula, mixing for about 2-3 minutes to until fully incorporated.
- Using a one tablespoon cookie scoop, scoop the cookie dough onto one baking sheet lined with parchment paper. Freeze cookie dough for 15 minutes.
- After 15 minutes, divide each dough ball in two (I weighed mine out to be ~14g each), then roll each ball in the sugar, gently squish the two together, and place on a parchment lined baking sheet.
- Dip a fork in water then in sugar and use to make a criss-cross indentation in each cookie dough ball. Freeze for another 15 minutes.
- While the cookie dough is freezing for the second time, preheat the oven to 325 degrees.
- Bake the cookies for about 12-15 minutes. Allow to cool completely on the baking sheet.
For the peanut butter frosting:
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter until smooth.
- Add the peanut butter and mix until fully combined.
- While mixing on low speed, slowly add the powdered sugar.
- Turn the speed up to medium, then add the salt and the heavy cream and beat until smooth.
For the chocolate:
- In a small heat proof bowl, add the chocolate and neutral oil.
- Microwave in 20 second intervals, stirring in between, until fully melted and smooth.
For assembly:
- Pair the peanut butter cookies up and spread the frosting on the bottom cookies, then press the paired cookie on top.
- Dip each in the melted chocolate and enjoy!
Notes
- I recommend only using a thick, creamy peanut butter like Jif or Skippy.
- You can store the cookie dough or baked cookies in the freezer for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 614
- Sugar: 43 g
- Sodium: 88.7 mg
- Fat: 49.5 g
- Carbohydrates: 44 g
- Protein: 2.1 g
- Cholesterol: 189.9 mg
Keywords: small batch peanut butter cookies, peanut butter frosting recipe, peanut butter sandwich cookies, flourless peanut butter cookies, egg yolk cookies
Did you make this recipe? Let me know how it turned out!