My Cookie Jar Secret
I have a little secret. My favorite cookie jar is never empty. I keep a batch of these inside. They are honey cinnamon peanut butter sandwich cookies. The smell fills my whole kitchen. It smells like a warm hug.
I make them for my grandkids. They gobble them up fast. I still laugh at that. One time, my grandson hid the whole jar in his room. He thought I wouldn’t notice. I found the empty jar under his bed. What is your favorite cookie to find in the jar?
Why These Cookies Matter
These cookies are special. They are not too sweet. The honey and cinnamon make them taste cozy. The peanuts give a nice little crunch. Every bite feels just right.
This matters because food should make you feel good. It is not just about eating. It is about sharing and making memories. That is the real recipe. Do you have a food that makes you think of someone you love?
A Fun Little Fact
Let me tell you a fun fact. Peanuts are not really nuts. They are legumes! They grow underground, like peas. Isn’t that funny? We call it peanut butter, not “pea butter.” I think that’s a good choice.
That is why they taste so rich and earthy. They make the cookie dough feel sturdy. It holds the sweet filling perfectly. This is a good lesson. Sometimes the best things come from humble beginnings.
The Heart of the Cookie
The filling is the heart of this cookie. You melt the peanut butter. Then you stir in honey and cinnamon. Doesn’t that smell amazing? It gets all warm and gooey.
You spread it on a cool cookie. Then you press another on top. The filling squishes to the edges. You have to let them sit for an hour. This is the hardest part! Waiting makes the filling just right. Do you like your cookie fillings soft or firm?
A Simple Joy to Make
You don’t need fancy tools. A bowl and a spoon will do. Flattening the dough with a damp hand is my favorite step. It feels like playing with clay. It is simple and fun.
Baking them fills your home with a wonderful smell. That smell is part of the gift. It tells everyone that something good is coming. That is a feeling I wish for everyone. What is the best smell in your kitchen?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Raw peanuts, toasted and cooled | 1 ¼ cups (6 ¼ ounces/177 grams) | For the cookies |
| All-purpose flour | ¾ cup (3 ¾ ounces/106 grams) | For the cookies |
| Baking soda | 1 teaspoon | For the cookies |
| Salt | ½ teaspoon | For the cookies |
| Unsalted butter, melted | 3 tablespoons | For the cookies |
| Creamy peanut butter | ½ cup | For the cookies |
| Granulated sugar | ½ cup (3 ½ ounces/99 grams) | For the cookies |
| Light brown sugar, packed | ½ cup (3 ½ ounces/99 grams) | For the cookies |
| Whole milk | 3 tablespoons | For the cookies |
| Large egg | 1 | For the cookies |
| Creamy peanut butter | ¾ cup | For the filling |
| Honey | 5 tablespoons | For the filling |
| Ground cinnamon | ½ teaspoon | For the filling |
| Confectioners’ sugar | 1 cup (4 ounces/113 grams) | For the filling |
My Honey-Cinnamon Peanut Butter Sandwich Cookies
Hello, dear. Come sit at the counter. Let’s bake something special today. These cookies are like little hugs. They are crisp, nutty, and filled with sweet, spiced goodness. I first made them for my grandson’s school bake sale. They were gone in ten minutes! I still laugh at that. The secret is in the toasted peanuts. Doesn’t that smell amazing? It makes all the difference. Let’s get our bowls ready.
Step 1
First, we toast our raw peanuts. Heat your oven to 350 degrees. Spread them on a pan for about 10 minutes. Let them cool completely. Now, pulse them in a food processor. You want them finely chopped, not turned to dust! In a bowl, whisk your flour, baking soda, and salt. In another bowl, whisk the melted butter, peanut butter, both sugars, milk, and the egg. It will look glossy and rich.
Step 2
Now, stir the dry mix into the wet mix. Use a good rubber spatula. Fold it gently until just combined. Then, stir in those lovely chopped peanuts. (A hard-learned tip: if your dough seems too sticky, pop it in the fridge for 15 minutes. It makes shaping so much easier.) Use a tablespoon to scoop mounds onto your baking sheets. Flatten each one with a damp hand. Why do we dampen our hand? Share below!
Step 3
Bake those cookies! Put one sheet on a high rack, one low. Switch them halfway through. This helps them bake evenly. They are done when deep golden and firm. Let them cool on the sheet a bit. Then move them to a rack. They need to be completely cool for filling. Patience is a baker’s best friend. I listen to the radio while I wait.
Step 4
Time for the magical filling. Warm your peanut butter in the microwave. Just 40 seconds should do. Stir in the honey and cinnamon. Doesn’t that smell like a cozy afternoon? Finally, stir in the powdered sugar. It will be thick and dreamy. Keep it warm so it’s easy to spread.
Step 5
Let’s assemble our sandwiches. Turn half the cookies upside down. Place a scoop of filling on each. Gently press a second cookie on top. The filling will squish to the edges. Let them sit for an hour so the filling sets. Then, share with someone you love.
Cook Time: 15–18 minutes per batch
Total Time: About 1 hour 30 minutes
Yield: 12 sandwich cookies
Category: Dessert, Cookies
Three Sweet Twists to Try
Once you master the classic, have some fun. Here are my favorite little twists. They make the recipe feel new again.
- Chocolate Drizzle: Melt some chocolate chips. Drizzle it over the assembled cookies. Let it harden. So pretty!
- Banana Bit: Add thin slices of banana to the filling. It’s like a peanut butter-banana sandwich in cookie form.
- Salty-Sweet: Sprinkle a tiny pinch of flaky sea salt on the filling before sandwiching. It makes the honey sing.
Which one would you try first? Comment below!
Serving Them Up Right
These cookies are stars on their own. But a little presentation is nice. Serve them on a vintage plate. Or pack them in a little box for a gift. For a real treat, crumble one over vanilla ice cream. It’s heavenly.
What to drink? A cold glass of milk is the classic choice. It always is. For the grown-ups, a glass of creamy sherry pairs beautifully. It’s my little secret. Which would you choose tonight?
Keeping Your Cookie Joy
These cookies stay happy in a sealed container for three days. Layer them with parchment paper so they don’t stick. For longer joy, freeze the unfilled cookies for a month.
Thaw them on the counter before filling. I once froze a whole batch for my grandson’s surprise visit. His smile was worth the wait.
Storing treats well means no waste. It also means a sweet treat is always ready for friends. Have you ever tried storing it this way? Share below!
Cookie Troubles? Easy Fixes Here
First, if your dough is too sticky, wet your hands. This helps flatten the mounds without a mess. I remember dough sticking to everything my first try.
Second, cookies spreading too much? Your butter might be too warm. Let melted butter cool a bit before mixing. This gives you a thicker, chewier cookie.
Third, filling too thick or thin? Gently warm the peanut butter again. Stir in a tiny bit more honey or sugar. Getting the texture right makes the sandwich perfect.
Solving small problems builds your kitchen confidence. It also makes the flavors just right. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make these gluten-free? A: Yes! Use your favorite gluten-free flour blend. The results are just as tasty.
Q: Can I make parts ahead? A: Absolutely. Bake the cookies a day early. Make the filling the next day.
Q: What if I don’t have raw peanuts? A: Use roasted, unsalted ones. Just skip the toasting step.
Q: Can I double the recipe? A: You can. Just mix in two separate bowls for best results.
Q: Any fun add-ins? A: A pinch of nutmeg in the filling is lovely. *Fun fact: Nutmeg and cinnamon are best friends in spice world.* Which tip will you try first?
From My Kitchen to Yours
I hope these cookies fill your home with a sweet smell. Cooking is about sharing stories and simple joys. I love hearing your kitchen adventures.
Please tell me all about your baking day. Have you tried this recipe? Give your experience in the comments. Your stories are my favorite thing to read.
Happy cooking!
—Grace Ellington.
Honey Cinnamon Peanut Butter Sandwich Cookies
Description
Peanut Butter Sandwich Cookies with Honey-Cinnamon Filling.
Ingredients
Cookies:
Filling:
Instructions
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Pulse peanuts in food processor until finely chopped, about 8 pulses. Whisk flour, baking soda, and salt together in bowl. Whisk butter, peanut butter, granulated sugar, brown sugar, milk, and egg together in second bowl. Stir flour mixture into peanut butter mixture with rubber spatula until combined. Stir in peanuts until evenly distributed.
- Using #60 scoop or tablespoon measure, place 12 mounds, evenly spaced, on each prepared baking sheet. Using damp hand, flatten mounds until 2 inches in diameter.
- Bake until deep golden brown and firm to touch, 15 to 18 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes. Transfer cookies to wire rack and let cool completely, about 30 minutes. Repeat portioning and baking remaining dough.
- Microwave peanut butter until melted and warm, about 40 seconds. Using rubber spatula, stir in honey and cinnamon. Stir in confectioners’ sugar until combined.
- Place 24 cookies upside down on work surface. Place 1 level tablespoon (or #60 scoop) warm filling in center of each cookie. Place second cookie on top of filling, right side up, pressing gently until filling spreads to edges. Allow filling to set for 1 hour before serving. Assembled cookies can be stored in airtight container for up to 3 days.
Notes
- Nutritional information is an estimate based on available ingredients. For best results, use fresh, creamy peanut butter and allow the filling to set completely before serving.