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!

106 comments

Tina
Reply

Absolutely wonderful cookie! Thanks so much for sharing. Despite the negative comments made, I could tell by ingredients that this was going to be a good recipe?i had to use jif creamy as that was my only option in the house and when I have to have a cookie, I HAVE to have a cookie, so no running to the store! They were not salty by my standards. Not too delicate to work with. I stuck to the recipe as posted. I had to send them to work with my husband for fear of eating them all myself! I’m making them again right now, before breakfast. I’ll take this batch to work with me to get them out of the house! Thank you again.

Mitch Gray
Reply

Phenomenal recipe. So here is what I did: Make cookie dough only. I used mini muffin tins and put 1 scoop dough in each tin, followed by sinking a mini reeses peanut butter cup into each. Cooked for 12 mins. OH MY FREAKING GOSH!!!! The recipe above made almost 4 dozen of the most incredible cookie bites I have ever had.

Bravo on the dough recipe! Bravo.

Sarah | Broma Bakery
Reply

Thank you for the kind words, Mitch!! So glad you enjoyed them. And I love your take with the peanut butter cups! I’ve definitely gotta try those. Happy baking and thanks for stopping by!

cheryl
Reply

got this recipe from a friend, just made them…omg…the best peanut butter cookie i ever made. I added 1/2 cup of dark chocolate chips..delish. Will definitely make again. Thank you for the amazing recipe!!

Sarah | Broma Bakery
Reply

Thanks so much for commenting, Cheryl! So glad you enjoyed them. Happy baking!

Gabrielle
Reply

I used a traditional ice cream scoop – it made 4 giant cookies (8 halves) – about 3 inches across. I also just used the brown sugar and omitted the white – wanted them to be less sweet, with the sweetness coming from the filling. Delicious!

Amada
Reply

About how many cookies does this recipe make? Thanks

jodie
Reply

how many cookies does this make please

Donna
Reply

I’ve made these many times! My very favorite cookie. Well worth the effort!

Melanie
Reply

These were off the chain! Absolutely perfect! Thank you!

CEJ
Reply

Do you know the nutritional value in these; specifically the calorie count? Just curious. Thanks!

Sarah | Broma Bakery
Reply

I do not! You can put in ingredients to many online calculators and they will tell you.

Susuan
Reply

These were great. I used creamy Jiff PB. No Whole Foods near me. I also ran the steel cut oats in the food processor. (no quick oats) . Baked about 10 minutes. Very good. I think I will make a chocolate gnash for them. I do like PB and chocolate. Very easy to make. Before baking I did let them refrigerate for a couple hours. I think it makes the dough less likey to spread and thin.

Courtney
Reply

Followed the recipe to a T and these cookies came out perfect !!!! Absolutely delicious!!! I have new cookie recipe for my rotation ????????????????????????
And thank you for introducing honey nut peanut butter to my life
#lifechanging

Shavon
Reply

People beg me for these! I made them for an office party over a year ago, and people still bring it up! I have to make at least a double batch to take anywhere because people fight over them.
Thanks so much for this recipe..I think of it as my ace – I know it will be a hit!

Bee
Reply

These cookies are so good. They definitely deserve the name halfway to heaven!
I wrote a full review of them on my blog here:
https://bitesnpieces.co/double-peanut-butter-sandwich-cookies/
Take care!
Bee

Deb
Reply

These are incredibly delicious cookies! I love the texture and taste. My husband walked by when I was putting the filling in, being the chocolate enthusiast that he is he said why don’t you add a dollop of chocolate frosting? Well, I did and it was fantastic! Your cookies don’t need any additions or improvements, this is just for those that love chocolate with their peanut butter. Thank you for sharing your awesome recipe.

Sarah | Broma Bakery
Reply

Thank you so much for your kind words! You made my night. So happy these worked out for you!

Bebe
Reply

Delish !
Quick question, can you use gluten free flour instead?
Thanks
Bebe

Sofi | Broma Bakery
Reply

We’ve never tried making them with gluten free flour!If you use a cup for cup blend though they should turn out just fine. Let us know how it goes 🙂

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