Apricot Butterscotch Peanut Butter-Filled Sandwich Cookies


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Oreo Double Stuffed cookies, you have nothing on these. They are triple-stuffed and full of fluff and puff.

Have you ever made something and wished you could have a “do-over” on the recipe?  Anywhere from that was totally horrible to that was decent but I’m not completely satisfied? I think we’ve all been there.

Apricot Butterscotch Peanut Butter-Filled Sandwich Cookies

Most recently for me, it started with these Mango and White Chocolate Chip Cookies. Don’t get me wrong, the taste is excellent, and they are really soft and chewy. One woman wrote in to say she’s made them multiple times for a firehouse and they’ve been a huge hit and apparently have made some fireman’s days.

But I was never completely satisfied with their lack of thickness.

Mango and White Chocolate Chip Cookies

I am not a fan of thin cookies. Texture and thickness is just as important as taste.

Cornflake Chocolate Chip Marshmallow Cookies

When Frigidaire asked me if I’d like to try my hand at a culinary do-over, I knew just the recipe I wanted to choose and it was the thin mango cookies.

The results of my do-over and resulting cookies are anything but thin and flimsy. Oh, contraire. You need may need a forklift to get one up to your mouth.

Apricot Butterscotch Peanut Butter-Filled Sandwich Cookies

I made changes by turning the mango cookies into apricot cookies, added butterscotch chips in addition to white chocolate chips, and played with recipe for the dough.

I also stuffed them with an uber-decadent peanut butter buttercream and made sandwich cookies. But we have to make dough and make cookies before we can make frosting. My mind always wanders to frosting, too.

Apricots, butterscotch, and white chocolate

 For the dough, I loosely followed the Cooks Illustrated recipe for Chocolate Chip cookies but made a very important right-hand turn.

Their recipe calls for melting the butter; but unless I am adding oats or peanut butter to cookie dough, I find that melted butter results in thinner cookies. Instead, I creamed the butter, sugar, and eggs, which is a proven gold standard for thicker cookies.

Also, that recipe does not call for chilling the dough. However, the single most important step I believe one can make in cookie-making is chilling the dough for at least an hour, up to about 5 days. I let this dough chill about 36 hours.

I made the dough, put it in a mixing bowl with a lid, parked it in the refrigerator and forgot about it for a few days.

Apricot Butterscotch Peanut Butter-Filled Sandwich Cookies batter

When it was time to make cookies, I used my $3.99 cookie scoop and made 1-inch diameter mounds. The Cooks Illustrated recipe advocates bigger cookies, at least one-quarter cup of dough per cookie, but I have better results when I keep the dough portion smaller.

My cookie scoop and my Silpat liners have transformed the way I bake. It’s like trying to train for a marathon without proper shoes. Don’t do it. Cookies spread less on Silpats because the cookie can “grip” the mat rather than slipping around a non-stick baking sheet doing the slip ‘n slide, or the slip ‘n spread out in a hot oven. The mat gives them traction.

Apricot Butterscotch Peanut Butter-Filled Sandwich Cookies on pan

I like knowing that when I use a scoop, cookies will all turn out the same size and thickness, which is important if you just want them to look pretty.

And it’s also important if you want to make sandwiches with them and easily pair the halves.

Apricot Butterscotch Peanut Butter-Filled Sandwich Cookies cooked on pan

And here we have our sandwich filling known as peanut butter buttercream frosting, which is made with butter, peanut butter, and sugar. Diet food.

peanut butter buttercream frosting in bowl

I got a little carried away in how thick I applied the frosting. But as I’ve always said, I like a little food with my condiments and a little cake with my frosting.

In this case, I like a little cookie with my sandwich filling and didn’t make all of them quite as well-stuffed as I did for the ones that made the photo session.

Apricot Butterscotch Peanut Butter-Filled Sandwich Cookies

The cookies turned out just the right thickness even before they were made into sandwich cookies.

The sandwich-making was a happy afterthought and worth every jawbone-stretching chew.

Apricot Butterscotch Peanut Butter-Filled Sandwich Cookies

I love mango anything but I also adore apricots and they added sweetness, moisture, and such a lovely fragrance to the cookies.

Apricots, butterscotch, and with white chocolate worked really well together.

Dried Apricots

And everything in my book works well with peanut butter and frosting.

I am now 100% satisfied with my “mango cookie recipe” that’s been elevated, literally.

Apricot Butterscotch Peanut Butter-Filled Sandwich Cookies



Apricot Butterscotch White Chocolate Peanut Butter-Filled Sandwich Cookies

Makes 36 small cookies, 18 sandwiches

3/4 cup butter, softened (1 1/2 sticks)

1 cup light brown sugar, packed

1/2 cup granulated sugar

1 large egg + 1 yolk

2 teaspoons vanilla extract

2 cups + 2 tablespoons all-purpose flour

1/2 teaspoon baking soda

pinch salt, optional

2/3 cup dried apricots, diced (about 25 whole dried apricots)

1/3 cup butterscotch chips

1/3 cup white chocolate chips

In the bowl of a stand mixer fitted with the paddle attachment combine the butter and sugars and cream for 3 to 4 minutes, stopping at least once to scrape down the sides of the bowl. Add the egg plus yolk and beat for 3 more minutes. Add the vanilla and mix until blended. Add the flour, baking soda, salt, and mix until just combined. Add the apricots, baking chips, and mix for a couple seconds until incorporated or fold in by hand. Cover mixing bowl with plastic wrap or transfer dough into an airtight container and refrigerate dough for at least one hour, overnight, or up to three days.

Preheat oven to 350F. Prepare Silpat- or parchment-lined baking sheets or spray baking sheets with cooking spray. Form 1-inch diameter balls using a cookie scoop or rounded tablespoon, spacing cookies at least 2 inches apart. Bake for 9 minutes or until edges near the base are just turning golden and tops are just barely setting, taking care not to overbake. Note: these cookies are pale, even when done. While baking at 9 minutes, they will look almost raw and very pale on the tops. Check the edges carefully near the base of the cookie for signs of browning and don’t just by the base, not the tops. Pull them from the oven by 10 minutes, 11 minutes maximum. Allow cookies to cool on baking sheets for at least 15 minutes before moving them.

Serve immediately or make frosting while cookies cool. Extra cookies will keep in an airtight container on the counter for up to one week or in the freezer for up to 3 months.

Peanut Butter Buttercream Frosting

Makes about 4 cups

6 tablespoons butter, softened (3/4 of one stick)

6 tablespoons creamy peanut butter

2 teaspoons vanilla extract

3 cups confectioners’ sugar, plus extra if needed

1 tablespoon cream or milk, plus extra if needed

To the bowl of stand mixer fitted with the paddle attachment, add the butter and peanut butter and cream for 3 to 4 minutes on medium-high speed, stopping at least once to scrape down the sides of the bowl. Add vanilla extract and 2 1/2 cups confectioners’ sugar and beat for 3 minutes, or until sugar has incorporated and mixture is thick and smooth, stopping to scrape down the sides of the bowl as necessary. If you desire very thick frosting, stop now – you’re done.

Tip: Use caution when turning on your mixer after adding the sugar because you don’t want your kitchen wearing it. Start slowly and ramp up the mixer speed to medium-high.

For slightly thinner, but still very fluffy frosting, add 1 tablespoon cream and beat for 1 minute. Add 1/2 cup confectioners’ sugar, beating for 1 minute or until smooth. Evaluate thickness and play with cream and sugar ratios based on desired result. Frosting will keep in an airtight container in the refrigerator for up to two weeks.

Spread a generous layer of frosting in between two cookies. Store cookies that have frosted in the refrigerator or frost them as you go and they’re needed because frosting should be kept refrigerated.


Related Recipes:

Peanut Butter Oatmeal White Chocolate Chip Cookies – I adapted the Cooks Illustrated recipe and although the butter is melted rather than creamed. because of the peanut butter and oatmeal, the dough can handle the melted butter without spreading. These are some of my favorite cookies of all-time, period.

Peanut Butter Oatmeal White Chocolate Chip Cookies

White Chocolate Snickerdoodle Cookies – for the white chocolate fans

White Chocolate Snickerdoodle Cookies

Puffy Vanilla and Peanut Butter Chip Cookies – I used shortening rather than butter in these cookies and boy did they puff up. However, shortening lacks the flavor of butter and I just love butter in cookies. I could always try butter-flavored shortening.

Puffy Vanilla and Peanut Butter Chip Cookies

All Mango Recipes

All White Chocoalte Recipes

Do you have any recipes you’d like a do-over on?

Have you re-made it or just forgotten about it and moved on? Did things improve the next time around if you re-attempted it?

Sometimes I am stumped what to do to rectify a failed recipe; I don’t even know where to begin. It’s especially disheartening when I follow someone else’s recipe to a T and they had success, but I didn’t.

Other times, results can be such a disaster that wild horses could not bring me back to the scene of the crime to attempt the recipe again.

Other times I just don’t care that much and use the other fish in the sea tactic. So many new things to make; why re-make something that didn’t work.

Other times I am driven to make it again. It’s my obsession until I get it right, make it successful, and I really research it and think about it so that I don’t end up back at square one again.

Any amazing cookie or sandwich cookie recipes you’ve tried lately?

Link them up

This post was sponsored by Frigidaire. When you share your own do-over moment at Facebook.com/Frigidaire, Frigidaire will donate $1 to Save the Children’s U.S. programs. Plus, Frigidaire will help cover the costs for one lucky visitor to win the ultimate do-over.



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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.


  1. Oh my goodness, I would have never thought about this combination of ingredients, but I think I’m in love. This sounds great!

  2. As to your “shortening/butter” comment, my mom swears by half shortening and half butter. She says that combination makes the best cookies. Like you, I love thick, soft, and chewy cookies. The last time I made chocolate chip cookies, I used Picky Palate’s recipe, and used half shortening and half butter, they came out PERFECT! I highly recommend it. The butter flavored shortening is a good idea too though, I’ll have to give that a try. By the way, these cookies look great! You always use such interesting combinations. I’m craving that buttercream!

  3. These look amazing, Averie! I love the pb buttercream. I bet it is amazing paired with the apricots! You know how I feel about the CI recipe too. It’s just too perfect for words!

  4. Averie- how great of you to re-do your cookies and succeed! These indeed look thick, fluffy and perfect.

    I have made that Cooks Illustrated recipe before, and though I normally use the melted butter and don’t always chill the dough, I think I’ll try your suggestions next time to make them even thicker!

    1. I think you will LOVE the results of the creamed butter and chilling the dough. The other way is “fine” but I get even more wow when I do those simple swaps. LMK if you try the C.I. recipe that way how it goes for you!

  5. The perfectionist in me can certainly relate! I remake recipes more often than I would like. These cookies sound like perfection!

  6. Hi Averie. I have had plenty of recipes that I would like a do-over on. I usually don’t post those recipes though. I recently tried to make this calzone from Giada and it was terrible. The filling spilled all over the oven and I had myself one nasty mess to clean up. I’m not attempting that recipe ever again. I also tried this s’more brownie recipe once that looked amazing and it turned out terrible. It had no flavor and tasted liked dried cardboard. I followed the instructions to a “T ” and was stumped at what went wrong. Those recipes I do not bother to try again because they are discouraging. I also want recipes that the “everyday” baker or mom can make in their kitchen, so I don’t want too complicated of recipes.

    I love the cooks illustrated chocolate chip cookies so much that they are posted as one of my favorite recipes. They come out pretty thick for me, so maybe it’s my oven or the fact that I bake them one sheet at a time? Hmmmm. It’s strange with baking because everyone’s cookies or cakes come out differently based on so many variables. I do stuff those cookies with plenty of dark chocolate chips so maybe they don’t flatten as much because those chips are holding them up!

    Your cookies looked great the first time and they look great the 2nd time as well. I sometimes like a flat and crunchy cookie and other times I want a thick and chewy cookie. Now you have 2 different recipe variations to go with, which is always a bonus! You are the baker queen and I can’t wait to see your first cookbook, because I do know that it’s going to happen for you.


    1. What an awesome comment; you just brought a huge smile to my face! Thank you my friend :)

      As for recipe flops; I don’t blog about them (those mango cookies were so borderline and I almost didn’t post them but in retrospect glad I did because they gave me this opportunity with a tell-tale post, pics, etc. for basis of comparison but normally I wouldn’t put something up that isn’t 100% as good as I think it can be when it comes to baking). The worst is when you follow a published cookbook recipe and you KNOW you did it right and it just simply doesn’t work; or it “works” but the taste is just so blah.

      And with baking, as you said oven times & temps are variable, as is how folks mix the dough (with a stand mixer or not), chilling it, etc. and that’s why it’s important to really be so precise in writing directions if Susie Q wants her cookies to look just like my cookies or mine to look like hers.

      I could go on and on :) Have a super week!!

  7. Your cookie looks wonderful, especially the filling!! I think I could just eat the filling by the spoonful!!

  8. I love apricots! I will have to give these a try! Did you go to Blogher food? how are you?

    1. Super good with the apricots and no, didn’t go to BlogHer. So busy and didn’t want to pop for tickets $$

  9. These just caught my eye on FG and then I looked up in the corner and saw they were yours (should’ve known ;)) You had me with the buttercream stuffing. It’s my weakness :)

    1. Weirdest thing ever. Ok so 1 minute before this comment of yours came in, 7:38 pm my time (your comment came in at 7:39pm), I got a notification from FG that they “accepted other image”. Great. Usually that means in a few hours it will go up on their evening round of publication. It’s about noon and about 10-11pm that they do them, local time for me. Then I get this comment from you, saying you already saw them on FG??! But they’re not up yet, not for me. And now, it’s almost 3 hrs later local time for me 10:28pm and I still have a “pending” accept from them. It will go live I’m sure in the next half hour. Now I wonder if they have east coast and west coast versions of their site? If so…that’s mind-boggling to me!

      1. haha, you’re not losing your mind, don’t worry. It’s me. I totally meant Tasteologie, not FG. I had just submitted to FG while writing this comment and got my sites all mixed up!

      2. Whew. I was seriously thinking about this all.night.long. Wondering if they had two versions of their site based on time zones but then I was like, no, there’s no way. But the timing of your comment was 1 min apart from my auto-notification from them so I was like well maybe? Good to know it was T.O. instead :)