Peanut Butter Sandwich Cookies

By RobinPD

Ingredients

• Cookies
• 1 1/4 cups (6 1/4 ounces) raw peanuts, toasted and cooled
• 3/4 cup (3 3/4 ounces) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons unsalted butter, melted
• 1/2 cup creamy peanut butter
• 1/2 cup (3 1/2 ounces) granulated sugar
• 1/2 cup packed (3 1/2 ounces) light brown sugar
• 3 tablespoons whole milk
• 1 large egg
• Filling
• 3/4 cup creamy peanut butter
• 3 tablespoons unsalted butter
• 1 cup (4 ounces) confectioners' sugar

Details

Servings 24
Adapted from americastestkitchen.com

Preparation

Step 1

Peanut butter flavor molecules can be trapped by flour in baked applications, so we ratcheted up the flavor’s intensity by sandwiching an uncooked peanut butter filling between our cookies. Adding a full cup of confectioners’ sugar to the filling made it firm enough to stay in place, and we balanced the sweetness with a relatively low-sugar cookie component. Extra liquid and extra baking soda gave our cookies the thin, flat dimensions and sturdy crunch that are vital to a sandwich cookie.

Makes 24 cookies

Cookies
1 1/4 cups (6 1/4 ounces) raw peanuts, toasted and cooled
3/4 cup (3 3/4 ounces) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons unsalted butter, melted
1/2 cup creamy peanut butter
1/2 cup (3 1/2 ounces) granulated sugar
1/2 cup packed (3 1/2 ounces) light brown sugar
3 tablespoons whole milk
1 large egg
Filling
3/4 cup creamy peanut butter
3 tablespoons unsalted butter
1 cup (4 ounces) confectioners' sugar