Peanut Butter Cup Sandwich Cookies

By srumbel

Author: Carla Cardello (www.chocolatemoosey.com)
Chewy peanut butter cookies with peanut butter cup pieces then sandwiched together with peanut butter frosting. Grab a glass of milk and dig in!
Of course if you just want the cookies without the peanut butter frosting, feel free to do just that (but I highly recommend you go all out with the peanut butter. Or even use chocolate filling).

Ingredients

• Cookies
• 1 1/4 cups all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup creamy peanut butter
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups chopped peanut butter cups (the size of chocolate chips)
• Filling
• 3/4 cup creamy peanut butter
• 3/4 cup (6 tablespoons) unsalted butter, softened
• 3/4 cup powdered sugar
• Pinch of salt

Preparation

Step 1

For the cookies
1.Preheat the oven to 350F. Line two cookie sheets with parchment paper.
2.In a medium bowl, mix together the flour, baking soda, and salt.
3.In a large mixing bowl, beat together the butter, sugar, brown sugar, and peanut butter until creamy. Beat in the egg and vanilla. Gradually beat in the flour mixture. Stir in the peanut butter cups.
4.Drop dough by the tablespoon onto the the baking sheets*. Bake 8-10 minutes or until the edges are set and the centers look done but are still soft. Let stand on the sheet for 4 minutes before removing to a wire rack to cool completely.
For the filling
1.In a large mixing bowl, beat together the peanut butter and butter until creamy and smooth. On low speed, add the powdered sugar and salt and beat until combined. Increase the speed to medium-high and beat until light and fluffy, about 3-4 minutes.
2.Take one cookie and spread some of the frosting onto the flat side. Take another cookie and place on top, flat side down. Repeat with the remaining cookies.

Notes
*If your dough is too warm, chill in the refrigerator for about an hour before baking.