​Homemade Peanut Butter Crème Pies​

I’m allergic to peanut butter. Not in a scary, life-threatening way, but enough that I usually avoid it altogether. Which honestly feels a little unfair considering how many people around me absolutely love it.

After how much everyone loved my homemade oatmeal crème pies, I had a feeling another Little Debbie-inspired recipe needed to be added to the lineup. And apparently peanut butter crème pies were the obvious next choice.

So many friends and family members are peanut butter people that I knew I eventually had to make a peanut butter dessert for them.

I’m not going to lie… these smelled so good while baking that I was genuinely tempted to try one myself. Somehow I managed to refrain.

But according to everyone who did try them, these taste like childhood in the best possible way.

The cookies are soft and chewy, and the filling is fluffy, silky, and packed with peanut butter flavor. If you’re a peanut butter lover, or know someone who is, you absolutely need to make these.

Peanut Butter Crème Pie Cookies

What You’ll Need

For the cookies:

• 1 cup butter, softened
• 1 cup brown sugar
• ½ cup granulated sugar
• ¾ cup creamy peanut butter
• 2 eggs
• 2 tsp vanilla extract
• 2½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 2 tbsp cornstarch

For the peanut butter marshmallow filling:

• ½ cup butter, softened
• ½ cup creamy peanut butter
• 1½ cups powdered sugar
• 1 jar marshmallow fluff (7 oz)
• 1 tsp vanilla
• Pinch of salt
• 1–2 tbsp cream or milk

How to Make Them

1. Preheat your oven to 350°F and line baking sheets with parchment paper.
2. In a large bowl, cream together the butter, brown sugar, granulated sugar, and peanut butter until light and fluffy.
3. Add the eggs and vanilla extract and mix until combined.
4. Add the flour, baking soda, baking powder, salt, and cornstarch. Mix until a soft dough forms.
5. Scoop medium-sized portions of dough onto the prepared baking sheets and slightly flatten the tops.
6. Bake for 10–11 minutes, just until the edges are set and the centers stay soft. Don’t overbake these.
7. Let the cookies cool completely.

For the filling:

1. Beat together the butter and peanut butter until smooth.
2. Add powdered sugar, marshmallow fluff, vanilla, and salt.
3. Add cream or milk as needed until the filling becomes light, fluffy, and pipeable.
4. Pipe or spread the filling onto one cookie and sandwich with another.

These somehow manage to taste nostalgic and homemade at the same time, which honestly feels like the best kind of dessert.