Theme Layout

Boxed or Wide or Framed

Theme Translation

Display Featured Slider

Featured Slider Styles

Display Grid Slider

Grid Slider Styles

Display Trending Posts

Display Author Bio


Display Instagram Footer

Homemade Pirate Cookies

Any guesses on what my absolute favourite cookie of all time is??? No, it's not custard creams, oreos, chocolate chip or even shortbreads . . .

It's the humble, peanut butter filled, peanut butter flavoured oat cookie called . . . "Pirate Cookies!" I just love that wholesome crisp oatmeal cookie (slightly peanut butter flavoured) and that yummy peanut buttercream filling. Oh, nothing on earth tastes better with a glass of milk.

I like to pull them apart and lick up the frosting and then eat the biscuits.

I like to dip them in milk and let them get soft and then eat that scrummy milk soaked goodness . . .

I like to eat them just as they come . . . two crispy layers . . . soft filling . . . Nom Nom!
I love to eat them anyway I can get them . . . only problem being . . . there is no such thing as a Pirate Cookie here in the UK . . . there is not even any biscuit that it close to being a Pirate Cookie.

My waistline is completely ok with that fact . . . but oh boy . . . you never know just how much you are going to miss something until it's way beyond your reach. I have been missing Pirate Cookies for nigh onto 12 years now . . . that's a long time to miss something.

Ok . . . so I do have had the occasional fix when I happen to fly home for holidays, about once every three years . . . but it's not near enough, truly. I love them that much. I've tried bringing some home with me in my baggage . . . but they get all crushed . . . not near as satisfying as crunching down your own biccies!

This week I decided to try to make my own . . . I baked oatmeal cookies largely based on an old recipe . . . I substituted some of the butter with peanut butter. It worked. I had some lovely peanut butter flavoured oatmeal cookies.I created a peanut butter flavoured buttercream filling.
I sandwiched that yummo peanut butter flavoured buttercream filling betwixt two of those scrummy oat cookies.

I fell in love. Mr Christie . . . you DO make good cookies . . . but these are better.

The end.

*Homemade Pirate Cookies*
Makes 18
Printable Recipe

Something which I have always missed from home . . . now I don't have to miss them anymore.

For the cookies:
75g of plain flour (3/4 cup)
1/2 tsp bicarbonate of soda
1/2 tsp of baking powder
1/2 tsp salt
8 TBS unsalted butter, at room temperature
90g of creamy peanut butter (1/2 cup)
96g of caster sugar (1/2 cup)
100g of soft light brown sugar (1/2 cup packed)
1 large free range egg, at room temperature
1 tsp vanilla
81g of quick cooking oats (1 cup)

For the filling:
3 TBS unsalted butter
90g of creamy peanut butter (1/2 cup)
130g of icing sugar, sifted (1 cup)
3 TBS heavy cream

Preheat the oven to 180*C/350*F/ gas mark 4. Line two baking sheets with parchment paper.

Whisk togethet the flour, soda, baking powder and salt. Set aside.

Cream together the butter, peanut butter and both sugars, until light and fluffy. Beat in the egg and vanilla. Mix in the flour mixture and then stir in the oats, beating briefly to combine. Scoop out using a small cookie scoop (approximately 1 heaped TBS) and drop onto the prepared baking sheets, leaving 2 inches in between each for spreading. Bake for 10 to 12 minutes, until the cookies are golden brown and the edgese are set. Allow to cool on the baking sheets for five minutes before removing to a wire rack to finish cooling.

Make the filling by beating together the butter, peanut butter and icing sugar at medium speed until smooth. Add the cream and beat until fluffy. Put together the cookies into pairs with some of this filling in between. Press the filling to the edges. Store in an airtight container.

Oh yes . . . I will still be induging my fill when I am home in July . . . but it's nice to know that I can still create a fabulous substitute in between trips!
Marie Rayner
Share :


  1. Oh my goodness! I've never heard of Pirate Cookies, but now I instantly, instantly want one. Or two. Or a whole trayful. *Goes looking for pen and paper to write down recipe immediately*

  2. Oh yum, these look good! When you say creamy PB you mean smooth right? Beccy will love these...gotsta keep em away from the Jo-jo tho.

  3. I remember cooki4es like these when I was a kid! They don't sell anything like them in stores anymore.
    Another one of those things that if you want to have it, you'll have to make it yourself. Great idea and they look delicious!

  4. For some reason..the tase and look are right there for me..but not sure they were called Pirate Cookies where I lived..
    Thanks Marie!

  5. If I were not on my way out the door to church I would be making these right now. I will be baking this afternoon. I can already taste them. Thanks!

  6. In the US, a similar cookie, with oat cookies sandwiching peanut butter cream filling, were called Gaucho's and the logo was of an elephant wearing a black gaucho outfit. They were a big favorite.

  7. I haven't heard of Pirate Cookies but they do resemble a Girl Scout Cookie that I knew as Gaucho's.

  8. oh Marie,

    these would not be safe around me!!! incredibly delicious looking cookies :)
    Mary x

  9. Now those sound positively scrummy!!!

  10. You must be Canadian! :)

    I was just thinking about Pirate Cookies as I munched the last one from the box. I thought, "I betcha someone has found a way to make these, after all they started out in someone's kitchen to begin with."

    Thanks for the recipe! I'll make some this weekend :)

  11. Omg! I am SO addicted to Pirate cookies - I can eat them by the bag (I call it mainlining cookies. It's bad.) - but I was forced to become gluten, corn and soy free about two years ago.

    I can so convert this recipe. I don't know you but I have a girl-crush suddenly. ;) Thank you!

  12. Happy to make you happy Catherine! Hope you enjoy them and they fill that gap for you! xx

  13. Marie, I made oatmeal scotchies (Nestles' toll house recipe)and they spread out way too much during baking. Do you know what might cause this? I used butter. I added more flour to the remaining batter and that helped some.

  14. I'm no expert happy but I would say too much butter and not enough flour. I always use half butter and half shortening.


Thanks for stopping by. I love to hear from you so do not be shy! Please don't attempt to leave spam. It will be deleted immediately.

Follow @georgialoustudios