Double Peanut Butter Cookies

If you like peanut butter cookies but find the traditional criss-cross recipes to be a little dry, here’s a recipe that might win you over.  Like the million dollar Bake-Off  “Double Delight Cookies made with refrigerated peanut butter dough and filled with peanut butter, this version is similar, but made with a scratch dough containing syrup and coconut oil.  It also lacks eggs, which means it’s pretty easy to “veganize” if you need to.

Double Peanut Butter Cookies

The original version is from Gooseberry Patch Big Book of Home Cooking: Favorite Family Recipes, Tips & Ideas for Delicious Comforting Food at its Best.  It called for corn syrup and shortening, but I replaced those ingredients with maple syrup and coconut oil and got a great tasting cookie. The peanut butter in the center dries out a little since it doesn’t have any powdered sugar or oil added, but I still liked it and didn’t feel like I needed to add anything to the peanut butter filling. Also, I used Central Market brand coconut oil and could really taste the coconut, which in my opinion, was great with the cookies.

5.0 from 1 reviews
Double Peanut Butter Cookies
Prep time
Cook time
Total time
A peanut butter cookie with peanut butter in the center
Recipe type: Cookies
Cuisine: American
Serves: 24
  • 1 1/2 cups (6.8 ounces) well stirred and aerated all-purpose unbleached flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup coconut oil (or shortening) -- I weighed out a solid 96 grams
  • 1/2 cup creamy peanut butter plus another 1/4 cup for filling
  • 1/4 cup maple syrup (or corn syrup)
  • 1 tablespoon milk (or nondairy milk)
  1. In a mixing bowl, combine the flour, sugar, baking soda and salt. Add the coconut oil and stir until crumbly. Add 1/2 cup of the peanut butter and stir well, then add the maple syrup and milk and stir until you have a thick dough.
  2. Shape the dough into a cylinder about 2 inches in diameter. Wrap it in plastic and chill for about an hour or until very firm.
  3. Preheat the oven to 350 degrees F. and have ready two ungreased or foil lined baking sheets.
  4. Slice 12 1/8 inch thick circles and arrange on a baking sheet. Spoon about 1/2 teaspoon of peanut butter in the center or each. Cut 12 more slices and lay over the peanut butter, then seal the edges. At this point, you can attempt to make criss-crosses, but try not to break the top and expose the peanut butter.
  5. Bake for 10-12 minutes on center rack. While the first sheet bakes, repeat with remaining dough and peanut butter. Let the cookies cool on the baking sheet for about five minutes, then transfer to a wire rack to cool.
Cook time includes the chill time. The dough will be thick, but you still need to chill it so that it's firm enough to slice.


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  1. says

    I had a recipe for peanut butter cookies as a kid that didn’t call for eggs and made very moist cookies. Somewhere along the way I lost the recipe, but this one looks like a great replacement. I like your substitutions, especially the coconut oil. I look forward to trying this.

  2. Anna says

    Jen, that’s actually a great question. The answer is no, I just measured it solid. Each tablespoon weighed 12 grams, so I used 96 grams. I’ll go ahead and note that.

  3. Jen says

    Thanks! I appreciate the weights, too. I’ve never actually cooked with coconut oil, only used it as a moisturizer. I’m excited to try these because I do find the usual criss-cross peanut butter cookies dry.

  4. Karen says

    Thanks for leaving in the original shortening and corn syrup ingredients. I don’t have coconut oil and do not like maple syrup flavored sweets much. I like the idea of a moist peanut butter cookie.

  5. says

    The first thing that caught my attention was your Portmeirion plate – I have the same ones! My brother would absolutely love these cookies – I’ll have to make them for him.

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