Halfway to Heaven Peanut Butter Cookies: this recipe is nearly all in halves, which makes it super easy to remember. And they're beyond heavenly!

Happy Friday from this old, but still SO good recipe. If you’ve been following along with Broma since the beginning, you’ll probably remember these addicting, nutty peanut butter cookies sandwiched together with a creamy peanut butter frosting. They were one of my first recipes published on Broma. And we’re feeling nostalgic (and craving some halfway to heaven peanut butter cookies), so we brought these babies out of 2010 with some new photos!

Halfway to Heaven Peanut Butter Cookies: this recipe is nearly all in halves, which makes it super easy to remember. And they're beyond heavenly!

I don’t know anyone who doesn’t love these cookies. They’re bite sized, chewy and perfectly peanut buttery. I’m sure they’re packed with protein…so like basically a post workout snack? The teaspoon sized cookies are delicious on their own, but sandwich them together with peanut butter icing and you’re in heaven–or at least halfway 🙂

Halfway to Heaven Peanut Butter Cookies: this recipe is nearly all in halves, which makes it super easy to remember. And they're beyond heavenly!

These peanut butter cookies get their name “halfway to heaven peanut butter cookies,” because of their easy to remember recipe that’s almost entirely measured in halves. And there’s nothing I love more than a simple, easy to memorize recipe.

Expect for Alex (maybe).

Halfway to Heaven Peanut Butter Cookies: this recipe is nearly all in halves, which makes it super easy to remember. And they're beyond heavenly!

How to make peanut butter cookies less dense?

These peanut butter cookie sandwiches are packed full of peanut butter flavor, but if you have an aversion to the signature heaviness of a pb cookie, never fear. Truly I hear you, and I hate when you take a bite of a peanut butter cookie that sticks to the roof of your mouth and glues your teeth together. These cookies are also packed with oatmeal which helps to even out the nuttiness and give it a good chew.

Halfway to Heaven Peanut Butter Cookies: this recipe is nearly all in halves, which makes it super easy to remember. And they're beyond heavenly!

Looking at this recipe I cannot believe that this was NINE years ago. All that to say, it’s amazing how far Broma has come, and honestly gets me feeling allll the feels. We’ve grown our team, picked up a couple thousand more followers (hey new friends!), launched Foodtography School and fostered an amazing community of talented food photographers that inspire me everyday, and along the way eaten we’ve eaten many brownies 🙂

Halfway to Heaven Peanut Butter Cookies: this recipe is nearly all in halves, which makes it super easy to remember. And they're beyond heavenly!

And all of that is made possible by YOU! I’m so happy that you’re along for this wild ride with me and am so grateful to each and every one of you.

Gahh now I’m crying.

Love and brownies,

Sarah

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Half-way to Heaven Peanut Butter Cookies

Halfway to Heaven Peanut Butter Cookies: this recipe is nearly all in halves, which makes it super easy to remember. And they're beyond heavenly!
Scale

Ingredients

For the cookies

  • 1 1/2 cups quick oats
  • 1/2 cup flour
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/2 cup honey roasted peanut butter (you can find it freshly ground at Whole Foods. all it is is honey roasted peanuts ground into peanut butter, which gives it a slightly sweet, roasted honey flavor)
  • 1/2 cup unsalted butter, softened
  • 1 egg

For the filling

  • 1/2 cup confectioner’s sugar
  • 1 cup smooth peanut butter*

Instructions

  1. Preheat an oven to 350°F. In a medium bowl, mix the oats, flour, baking powder, baking soda, and salt. Set aside. In a large bowl, mix butter, both sugars, egg, peanut butter, and vanilla. Pour oat mixture into peanut butter mixture, stirring until just mixed. Place rounded teaspoonfuls of batter on an ungreased baking sheet, leaving 2 centimeters between each one. Using your finger, pat dough down so they form small flattened circles. Bake for 8 minutes. Let cool completely on cookie sheet.
  2. While the cookies are baking, whisk together the confectioner’s sugar and peanut butter until light and airy, about 5 minutes.
  3. On a work surface, place half of the cookies upside down. Whisk the filling to lighten it. Dollop 1 tablespoon of filling into the center of each upside down cookie.  Place second cookie on top of filling and press together until filling just comes to the edges. Ta-da!

Notes

*do not use natural p.b. for this part- the frosting will come out thick and heavy

Original Post:

Halfway to Heaven Peanut Butter Cookies: this recipe is nearly all in halves, which makes it super easy to remember. And they’re beyond heavenly!

Halfway to Heaven Peanut Butter Cookies: this recipe is nearly all in halves, which makes it super easy to remember. And they're beyond heavenly!

This recipes is nearly all in halves, which makes it super easy to remember. It’s brought to you by my friend Mallory’s childhood nanny, who would make these for her growing up. I have to say, I’ve never been a fan of peanut butter cookies, because they are too heavy-tasting for my palate. However, the oatmeal in this recipe balances the strong peanut flavor to make it enjoyable for even the most un-peanut-buttery people out there. Good stuff. PS– check out Mallory’s blog, Savings and Cravings!

101 comments

Chris
Reply

Wow, we found this recipe a while ago and now our kids ask for these more than any other cookies. Easy to make and delicious, and the next one I want to try is your nutella chocolate chip cookies. Thanks!

Sofi | Broma Bakery
Reply

Thank you! So happy these were a hit with the kids. I have a feeling they’d like the nutella chocolate chip cookies too 🙂

Diana
Reply

These cookies take you all the way to heaven! I used natural PB for the batter (Whole Foods in Canada seem not to have the grind your own honey roasted PB) and I chilled the batter for an hour before baking. Then using a mini ice cream scoop, I did flatten the first batch and they did spread more – for the rest, I just left the little balls that formed from the scoop. They spread perfectly. The cookies were chewy…just perfect! This is going to be a staple. My batch made 20 sandwiches (and one spare cookie). Thank you for sharing this!

Sofi | Broma Bakery
Reply

Yay! So happy you liked these 🙂

Diana
Reply

Quick question – have you ever tried freezing these? (I know…why would you…?) But I am travelling later this week and plan to bring them with me. Hoping they will be just as awesome when they thaw as they were on day 1.

Penny
Reply

I just saw this recipe on Pinterest. Riding out Hurricane Dorian, and I need to make some! Can I use Jiff Peanut butter? It’s all I have!

Sofi | Broma Bakery
Reply

Hey Penny! The cookies will be a little less sweet, but it should still work! Stay safe!

Cathy Farling Bruner
Reply

Love peanut butter cookies!!! Going to make these …question …my son is gluten free. Can I use coconut flour instead without affecting the quality any?!?!? Mom who wants to please!!!

Sofi | Broma Bakery
Reply

Hey Cathy! These could definitely be made gluten free, but I wouldn’t recommend doing coconut flour because it tends to soak up moisture. Try using a gluten free blend or almond flour! Let us know how it goes 🙂

Jennifer Rifino
Reply

I started making these I think 9 years ago! Without a doubt, the. best. pb. cookie. ever. Follow the recipe, and you can’t go wrong. To me, they are the Girl Scout PB sandwich cookie x100. Thank you so much for the recipe!!! My gym thanks you too! lol

Sofi | Broma Bakery
Reply

This makes me SO SO SO happy! So glad that you like these!

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