• 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup unsalted butter, softened
  • 1/2 cup chunky peanut butter
  • 1/2 cup creamy peanut butter
  • 1 cup light brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs


  • 6 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3/4 cup strawberry jam
  • pinch of salt
  • 2 cups powdered sugar


  1. Whisk together the flour, baking soda, baking powder and salt; set aside.
  2. In a large bowl, cream together the butter and peanut butters. Add the brown and granulated sugars and beat on medium high for 3 minutes. Add the eggs, one at a time, beating until fully incorporated. Add the flour mixture and mix JUST until combined. Cover and refrigerate for 30 minutes.
  3. Preheat oven to 325 degrees. Line baking sheets with parchment paper. Place some granulated sugar in a small bowl. Scoop out 1/4-cup balls of dough, or size of your choice. Roll the ball in the sugar and place on prepared baking sheet. Use a fork to press dough ball down. Bake 10-11 minutes, or until golden brown. Do NOT over bake. Let cool completely on wire rack before filling.
  4. For the filling: Cream together the cream cheese, butter and jam until smooth. Add salt and powdered sugar and beat until creamy. Transfer filling to a piping bag and pipe filling on the flat side of one cookie and top with a second cookie. Keep refrigerated until ready to serve.

Strawberry Cream Cheese Filled Peanut Butter Sandwiches