The Peanut Butter Sandwich Cookie

Photo by Judy T.
Adapted from grandparents.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

s

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Adapted from grandparents.com

Ingredients

  • For the cookies:

  • 2

    1⁄4 cups all-purpose flour

  • 1

    ⁄2 teaspoon baking soda

  • 1

    ⁄2 teaspoon salt

  • 1

    cup butter, room temperature

  • 1

    cup smooth peanut butter

  • 3

    ⁄4 cup granulated sugar

  • 3

    ⁄4 cup dark brown sugar

  • 1

    large egg

  • 1

    teaspoon pure vanilla

  • For the filling:

  • 1

    cup smooth peanut butter

  • 1

    ⁄2 cup butter, room temperature

  • 2

    cups icing sugar

  • 1

    ⁄2 cup heavy cream

Directions

Home > Food & Leisure > Dessert Recipes The Peanut Butter Sandwich Cookie In which a really good peanut butter cookie recipe becomes a great one, thanks to the addition of a smooth, PB-centric filling. By The Editors Print Janis Nicolay Butter Baked Goods by Rosie Daykin Buy this book now! Calling all peanut butter fans! This recipe from Butter Baked Goods (Appetite by Random House), by Rosie Daykin, goes further than your typical treat by encasing a creamy PB filling between two nutty cookies. Dip it in milk, or stick in a sandwich with some jelly. (We're kidding. You wouldn't go that far. Would you?) MORE FROM Butter Baked Goods Sticks and Stones Cookies » Nanaimo Bars » Ingredients: For the cookies: 2 1⁄4 cups all-purpose flour 1⁄2 teaspoon baking soda 1⁄2 teaspoon salt 1 cup butter, room temperature 1 cup smooth peanut butter 3⁄4 cup granulated sugar 3⁄4 cup dark brown sugar 1 large egg 1 teaspoon pure vanilla For the filling: 1 cup smooth peanut butter 1⁄2 cup butter, room temperature 2 cups icing sugar 1⁄2 cup heavy cream You Will Need: 2 cookie sheets lined with parchment paper Medium ice cream scoop 1. Preheat the oven to 350 degrees F. 2. Onto a large piece of parchment paper, sift together the flour, baking soda and salt. Set aside. 3. In a stand mixer fitted with a paddle attachment, cream the butter and peanut butter on medium to high speed until well blended. Add the granulated and dark brown sugars and continue to cream until light and fluffy. 4. Add the egg and beat briefly. Scrape down the sides of the bowl. Add the vanilla and beat again to combine. Scrape down the sides of the bowl again. 5. Turn the mixer to low and add the dry ingredients and mix until fully combined. 6. Use the ice cream scoop to drop 24 equally sized portions of dough onto the prepared cookie sheets, about 1 1⁄2 inches apart. Hold your three middle fingers together and press down on the top of each to make slight indentations across the top. 7. Bake in the preheated oven for 15 to 17 minutes or until the cookies are lightly golden brown around the edges. Take care not to overbake the cookies as crunchy sandwiches can be hard to eat! 8. Remove from the oven and transfer the cookies to wire racks to cool completely. 9. Meanwhile, prepare the filling: In a stand mixer fitted with a paddle attachment, cream the peanut butter and butter on medium to high speed until light and fluffy. Add the icing sugar and continue to cream until well combined. 10. Turn the mixer to low and slowly add the cream. Gradually increase the speed of the mixer and continue to beat until the mixture is smooth and creamy. 11. When the cookies have cooled, turn 12 of them bottom side up. Spoon 2 heaping tablespoons of filling on to each. Place the remaining cookies on top and press down lightly until the butter cream has spread ot the edges of the cookies. You have just created the perfect cookie sandwich! Makes 12 sandwich cookies

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