Get ready to experience a mouthwatering sensation that will make your taste buds dance with pure delight! These Mrs. Fields Peanut Butter Cream Filled Cookies are not just a dessert - they're a creamy, crunchy, irresistible masterpiece that will have everyone begging for your secret recipe. Imagine biting into a perfectly baked peanut butter cookie with a luscious, smooth cream filling that melts in your mouth - this is comfort food elevated to an art form!
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Cuisine: American
Serves: 12 cookies
Ingredients
- 1 cup peanut butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup powdered sugar (for filling)
- 2 tablespoons milk (for filling)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, combine 1 cup of peanut butter, 1/2 cup of granulated sugar, and 1/2 cup of brown sugar. Use an electric mixer or a wooden spoon to cream the ingredients together until the mixture is smooth and well combined.
- Add 1 egg and 1 teaspoon of vanilla extract to the peanut butter mixture. Mix until fully incorporated.
- In a separate bowl, whisk together 1/2 teaspoon of baking soda and 1/4 teaspoon of salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Using a tablespoon or a cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with the back of a fork, creating a crisscross pattern on top.
- Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, which is okay as they will continue to cook while cooling.
- Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- While the cookies are cooling, prepare the peanut butter cream filling. In a medium bowl, combine 1 cup of powdered sugar and 2 tablespoons of milk. Stir until smooth and creamy. If the filling is too thick, add a little more milk, one teaspoon at a time, until you reach the desired consistency.
- Once the cookies have cooled completely, take one cookie and spread a generous amount of the peanut butter cream filling on the flat side. Top with another cookie, flat side down, to create a sandwich. Repeat this process with the remaining cookies.
- Serve the Mrs. Fields Peanut Butter Cream Filled Cookies immediately, or store them in an airtight container at room temperature for up to a week.
Tips
- Room Temperature Matters: Ensure your egg and peanut butter are at room temperature for smoother mixing and better cookie texture.
- Don't Overmix: Mix your cookie dough just until ingredients are combined to keep the cookies tender.
- Consistent Cookie Size: Use a cookie scoop or tablespoon to ensure uniform cookies that bake evenly.
- Cooling is Crucial: Let cookies cool completely before adding the cream filling to prevent melting and maintain structural integrity.
- Filling Consistency: Adjust the milk in your cream filling gradually to achieve the perfect spreadable texture.
- Storage Hack: Store cookies in a single layer to prevent the cream filling from squishing.
- Make Ahead: These cookies can be prepared in advance and stored in an airtight container for up to a week, making them perfect for meal prep or unexpected guests!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 7g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 20mg
