Halfway to Heaven Peanut Butter Cookies

These cookies are a classic, simple peanut butter cookie that’s been around for years. They’re the perfect sweet treat to make with your family on Christmas morning or any other day of the year. Soft and chewy in texture, these easy-to-make treats are sure to please!

These “big chewy peanut butter cookies” are the perfect balance of sweet and salty. They’re best served with a glass of milk, but can be enjoyed anytime.

These delectable peanut butter sandwich cookies are the salty-sweet treat you’ve been craving! You’ll enjoy these small cookies, which are made with chewy peanut butter oatmeal cookies and a creamy peanut butter filling.


Happy Friday, from this tried-and-true recipe. If you’ve been following Broma from the beginning, you’ll remember these addictive nutty peanut butter cookies sandwiched between two layers of creamy peanut butter icing. My friend Mallory’s childhood nanny, Didi, used to bake them for her when she was younger, and they are one of my all-time favorite cookies.

They were one of the first Broma recipes I ever published. And since we’re feeling nostalgic (and needing some halfway to heaven peanut butter cookies), we’ve updated these babies from 2010.


There isn’t a single person I know who doesn’t like these cookies. They’re bite-sized, chewy, and oozing with peanut butter flavor. I’m sure they’re high in protein, so they’re essentially a post-workout snack? The teaspoon-sized cookies are delectable on their own, but combine them with peanut butter frosting and you’ll be in heaven–or at least halfway there.


Because of its easy-to-remember recipe, which is nearly completely calculated in halves, these peanut butter cookies are dubbed “halfway to heaven peanut butter cookies.” And nothing pleases me more than a basic, easy-to-remember recipe.

Alex is to be expected (maybe).


Is there a way to create peanut butter cookies that aren’t too dense?

These peanut butter cookie sandwiches are loaded with peanut butter taste, but don’t worry if you’re not a fan of the traditional weight of a pb cookie. I really hear you, and I despise it when you eat a peanut butter cookie that adheres to the roof of your mouth and binds your teeth. These cookies also include oatmeal, which helps to balance off the nuttiness and provide a satisfying chew.


I can’t believe it’s been nine years since I made this dish. To put it another way, Broma has gone a long way, and she makes me feel all the feelings. We’ve expanded our staff, gained a few thousand new followers (hello, new friends! ), created Foodtography School, and nurtured an incredible community of great food photographers who inspire me every day, and we’ve eaten a lot of brownies along the way.


And YOU are the one who makes it all possible! I’m ecstatic that you’ve decided to join me on this crazy adventure, and I’m thankful to each and every one of you.

Oh my my, I’m weeping now.

Brownies and love,



  • Didi is the author.
  • Time to Prepare: 20 minutes
  • Time to cook: 8 minutes
  • Time allotted: 28 minutes
  • Didi is the author.
  • Time to Prepare: 20 minutes
  • Time to cook: 8 minutes
  • Time allotted: 28 minutes



  • Didi is the author.
  • Time to Prepare: 20 minutes
  • Time to cook: 8 minutes
  • Time allotted: 28 minutes


To make the cookies

  • 1 1/2 cup oats (quick)
  • flour (1/2 cup)
  • 1 pound of sugar
  • a half cup of brown sugar
  • baking powder (1/2 teaspoon)
  • 1/2 teaspoon bicarbonate of soda
  • a half teaspoon of salt
  • vanilla extract (1/2 teaspoon)
  • 1/2 cup honey roasted peanut butter (freshly ground is available at Whole Foods). It’s just honey roasted peanuts mashed into peanut butter with a somewhat sweet, roasted honey taste.)
  • 1/2 cup softened unsalted butter
  • 1 egg

To make the filling

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


  1. Preheat the oven to 350 degrees Fahrenheit. Combine the oats, flour, baking powder, baking soda, and salt in a medium mixing basin. Remove from the equation. Combine butter, both sugars, egg, peanut butter, and vanilla in a large mixing dish. Stir in the oat mixture until it is completely combined with the peanut butter mixture. Place 2 cm between each rounded tablespoon of batter on an ungreased baking sheet. Pat the dough down with your finger to make little flattened rounds. Preheat oven to 350°F and bake for 8 minutes. Allow to cool fully on the baking pan.
  2. While the cookies bake, mix together the confectioner’s sugar and peanut butter for approximately 5 minutes, or until light and fluffy.
  3. Place half of the cookies upside down on a work surface. To lighten the filling, whisk it together. 1 tablespoon filling, dollopped in the middle of each upside-down cookie Place the second cookie on top of the filling and push together until the filling reaches the sides of the cookie. Ta-da!


*If you use natural p.b. for this, the icing will be thick and heavy.

Original Article:

Halfway to Heaven Peanut Butter Cookies: This recipe is almost entirely in halves, making it very simple to memorize. And they’re really amazing!


This recipe is almost entirely in halves, making it very simple to memorize. It’s from my friend Mallory’s childhood nanny, who used to create them for her when she was little. Peanut butter cookies have never been a favorite of mine since they are too rich for my taste buds. The oatmeal in this dish, on the other hand, counteracts the strong peanut taste, making it delightful for even the most averse to peanut butter. It’s all good. PS: Mallory’s blog, Savings and Cravings, is a must-read!

Watch This Video-

The “brown butter peanut butter cookies” are a delicious and simple cookie that is a favorite among many. The brown butter gives these cookies an incredibly unique flavor that you will not be able to find anywhere else.

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