Little Debbie Peanut Butter Creme Pies are delicious, but with over 400 calories each, they may be tough for everyone to fit into their daily diets.
Well, not anymore! Thanks to our healthier, homemade peanut butter creme pies, you can enjoy them every single day.
Each of these cookie sandwiches is packed with a TON of peanut butter flavor and nobody would ever know that they were secretly healthy.
If I had to compare the flavor to anything (aside from Little Debbie Peanut Butter Creme Pies) I would say these taste like a soft version of a Nutter Butter.
One peanut butter pie is only 165 calories, compared to over 400 in the Little Debbie version, and contains 9 grams of fat, just 9 grams of carbs, and a generous 12.5 grams of protein.
If you love peanut butter as much as I do, you absolutely must make these cookie sandwiches.
I promise you will not be disappointed.
How to make peanut butter creme pies
To make these creme pies, we’re going to follow the same steps as my original Oatmeal Creme Pies recipe.
Unlike lots of cookie recipes out there, these cookie sandwiches don’t require any chilling at all. That means that all we have to do is mix up the dough and bake- no waiting required!
To start, we’re simply going to mix all of our ingredients together until it forms peanut butter cookie dough.
For these peanut butter creme pies, we’ll be using:
- Oat flour
- Peanut butter-flavored protein powder
- Powdered peanut butter
- Brown sugar
- Light butter (spreadable butter)
- Baking soda
These are all ingredients that I keep stocked in my pantry, but I understand that some of these ingredients may not be common for everyone, so here are some possible substitutions:
Oat flour can be swapped for all-purpose flour 1:1. However, I recommend making your own oat flour if you do not have any because it’s as simple as blending oats down into a powder.
Peanut butter-flavored protein powder can be swapped for any flavor of protein powder, but it will obviously affect the flavor of the peanut butter cookies. I highly recommend using PEScience protein powder, which is a blend of whey & casein protein, and the protein I use in all of my recipes. If you buy some protein, use my code “matt” to save 10%, and you’ll be able to use it for a ton of other recipes on my blog.
Light butter is simply spreadable butter, but I use it because it contains half the calories of regular butter. We simply need a fat source, so you can use regular butter or coconut oil in its place, they’ll just need to be softened to be able to mix the dough together.
Once you have the dough mixed up, break it up into 8 pieces and roll them into balls.
Place them on a baking sheet lined with parchment paper and bake at 350 degrees F for 6 minutes.
When the peanut butter cookies come out of the oven, they’re going to seem way too cakey to form cookie sandwiches, but this is exactly what you should expect.
Much like my Molasses Crackle Cookies or Healthy Chocolate Crinkle Cookies, the trick here is to use your hands (or the back of a spoon) to press the cookies down flat into discs while they are still hot. Doing this gives the cookies that crackly effect and allows them to firm up perfectly inside without being cakey.
Allow the peanut butter cookies to cool for about 30 minutes to fully solidify inside.
While they cool, we’re going to create a simple, rich peanut butter filling by mixing together creamy peanut butter, protein powder, powdered sugar, and milk. The result is going to be like a thick frosting, and it’s going to taste just like the filling in Little Debbie Peanut Butter Creme Pies.
When the peanut butter cookies have cooled, flip them over and spoon the frosting onto 4 of the cookies.
Place the remaining 4 cookies over the top of the peanut butter mixture, then press down to flatten them. Now, it’s time to dig in!
These cookie sandwiches are perfectly soft and chewy when they’re fresh, but they also hold up great as leftovers.
Store any leftover peanut butter creme pies in an airtight container at room temperature and they will remain soft & fresh for up to one week.
And if you want to save some calories, you can also leave these as individual peanut butter cookies and simply spread some of the peanut butter frosting right on the tops.
While they’ll be slightly less fun not assembled as a cookie sandwich, each peanut butter cookie would contain just 80 calories and still have 6 grams of protein!
More healthy dessert recipes for any peanut butter lover
If these peanut butter creme pies don’t satisfy that craving for peanut butter, I have plenty of peanut butter-centered desserts here for you to choose from. And yes, they’re all healthy, although they don’t taste like it!
- 3 Ingredient Peanut Butter Nutella Cookies
- Protein Peanut Butter Cups (Taste like Reese’s!)
- Healthy No-Bake Peanut Butter Blossom Cookies
- High-Protein Peanut Butter & Jelly Cookies
- Chocolate Peanut Butter Protein French Toast (Without Protein Powder)
Peanut Butter Cookie Ingredients
- 32g (1/4 Cup) Oat Flour
- 32g (1 Scoop) Peanut Butter Flavored Protein Powder (code "Matt" to save 10% on PEScience brand)
- 15g Powdered Peanut Butter
- 1/4 tsp Baking Soda
- 30g Brown Sugar Substitute (or regular brown sugar)
- 56g Light Butter / Spreadable Butter (I use Country Crock Original)
Peanut Butter Filling:
- 16g (1 Tbsp) Creamy Peanut Butter
- 15g (Half Scoop) Peanut Butter Flavored Protein Powder (code "Matt" to save 10% on PEScience brand)
- 5g Powdered Sugar Substitute
- 1 Tbsp Milk of Choice
- Preheat the oven to 350 degrees F.
- In a large bowl, mix together all of the ingredients for the peanut butter cookies until it forms cookie dough. Note: the protein powder I use is a blend of whey & casein, and I highly recommend using the same for the right consistency. If you use whey protein, mix it in as the final ingredient to limit the stickiness.
- Line a baking sheet with parchment paper. Break the dough up into 8 pieces and roll them into balls, then place them evenly space on the cookie sheet.
- Bake at 350 degrees F for 6 minutes.
- When you remove the cookies from the oven, they will seem puffy, but that's exactly what you should expect for these cookies. Use your fingers to flatten the cookies into thin cookies and create that crackly effect.
- Let the cookies cool for about 30 minutes to firm up. They will remain nice and soft once they cool, but the interior of the cookies needs to firm up a bit as the cookies cool.
- Make the peanut butter filling by mixing together creamy peanut butter, protein powder, powdered sugar, and milk. The consistency should end up being like a very thick frosting.
- Once the cookies have cooled, flip them over and add a spoonful of the filling to 4 of the cookies. Take the other 4 cookies and press them down over the filling to create 4 cookie sandwiches.
- Save any leftovers in a Ziploc bag or airtight container and the cookies will stay soft and fresh for up to one week!
- As with all of my high-protein recipes, I recommend using PEScience protein (a whey & casein blend) for the best results. For this recipe specifically, the peanut butter flavor will significantly help as well.
- If you do not have oat flour, you can easily make your own by blending regular oats in a food processor or spice grinder. However, it can be swapped 1:1 for regular all-purpose flour as well.
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Nutrition InformationYield 4 Serving Size 1 Sandwich
Amount Per Serving Calories 165Total Fat 9gCarbohydrates 9gProtein 12.5g