Peanut Butter Cream-Filled Cookies

For a richer flavor, lightly toast the oats before adding them to the dough.

Make sure the butter for the filling is softened but not melted for the best consistency.

Sprinkle some chopped peanuts on the filling for added crunch.

Try different nut butters like almond or cashew.

To save time, you can make the cookie dough and filling ahead of time and store them separately in the refrigerator until ready to bake and assemble.

Can I use old-fashioned oats instead of quick oats?

You can use old-fashioned oats instead of quick oats, but the texture of the cookies may be slightly different.

Why should I chill the cookie dough before rolling it out?

Chilling the dough helps prevent the cookies from spreading too much during baking and helps them maintain their shape.

How should I store these cookies?

Store the filled cookies in an airtight container at room temperature for up to 3-4 days. You can also freeze them for longer storage (up to 3 months).

Can I use crunchy peanut butter instead of creamy for the filling?

You can use crunchy peanut butter for a different texture in the filling, though it will change the texture of the cream.

How can I make the filling thicker or thinner?

Adjust the consistency of the filling by adding more powdered sugar to thicken it or more half and half to thin it out to your desired texture.

Why are the bottoms of the cookies turning light brown a good indicator of doneness?

This helps make sure that the cookies are properly baked through and have a slightly crisp texture on the bottom.

How can I prevent the cookies from sticking to the baking sheet?

You can use a silicone baking mat or parchment paper on the baking sheet to prevent the cookies from sticking.

Rolling Pin: For rolling out the cookie dough to the correct thickness before cutting out the cookies with a cookie cutter.

Fluted Cookie Cutter: Use a 2-inch round fluted cookie cutter to cut out the cookies before baking.

Electric Mixer: For creaming the sugar and butter together in a large bowl to create the cookie dough.

Wire Whisk: For combining the dry ingredients (flour, baking soda, cinnamon, oats) together in a medium bowl.

Plastic Wrap or Plastic Bag: For wrapping the dough disks tightly before chilling in the refrigerator for 1 hour.

Baking Sheets: Ungreased baking sheets are needed to bake the cookies.

Cooling Surface: Transfer the baked cookies to a cool, flat surface with a spatula after removing them from the oven to cool before adding the filling. Marble or granite countertops covered with parchment paper work well.

Cold Glass of Milk: enjoy these decadent peanut butter cream-filled cookies with a classic, tall glass of cold milk. The creamy, nutty flavors of the cookies will perfectly complement the refreshing coolness of the milk.