Prep time
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Total time
If you manage to not eat the whole batter right off the bat, freeze leftover logs of uncooked dough for later use -- your future self thanks you profusely.
Recipe type: cookie
Serves: about 30
  • ½ tsp. baking soda
  • ¼ tsp.salt
  • 2 C. plus 2 Tbs. all-purpose flour (spooned and leveled)
  • ½ C. (1 stick) unsalted butter, room temperature
  • 1 C. packed light brown sugar
  • 1½ C. smooth peanut butter
  • ½ C. whole milk
  • ½ C. granulated sugar
  1. In a bowl, whisk together baking soda, salt and 2 C. of flour; set aside.
  2. In a large bowl, using an electric mixrer, beat butter, brown sugar, and 1 C. peanut butter until light and fluffy. Beat in the egg.
  3. With the mixer on low, gradually add flour mixture, beating just until combined.
  4. Form dough into 2 8-inch rectangular logs. Wrap each log in waxed or parchment paper; freeze until firm, about 1 hour.
  5. Preheat the oven to 350 degrees with racks in the upper and lower thireds. WIth a sharp knife, slice dough ¼ inch thick; place on two baking sheets, 1 inch apart.
  6. Bake until cookies are puffed, 12 to 15 minutes, rotating sheets halfway through. Transfer to wire racks; let cool.
  7. Make filling: In a saucepan, whisk milk and 2 Tbs. flour over medium until thickened, about 2 minutes; let cool.
  8. In a bowl, using mixer, beat together ½ C. peanut butter and granulated sugar; beat in cooled milk mixture. Spread smooth sides of half the cookies with 1 Tbs filling; sandwich with remaining cookies.
  9. To store, keep in an airtight container, up to 5 days. (As if they'll last that long.)
Recipe by Portland Sampler at