Description
These Peanut Butter Sandwich Cookies combine a soft, crumbly peanut butter cookie with a creamy, sweet peanut butter filling. Perfect for peanut butter lovers, this recipe offers a delightful texture contrast with a buttery cookie exterior and a rich, smooth filling. Ideal for snack time or dessert, these cookies are easy to make and sure to impress.
Ingredients
Scale
For the Cookies
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
For the Filling
- ¾ cup creamy peanut butter
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, softened
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this dry mixture aside for later use.
- Cream Butter and Sugars: In a large bowl, using a mixer, beat together the softened butter, creamy peanut butter, granulated sugar, and brown sugar until the mixture becomes smooth and creamy.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the wet mixture, continuing to beat until everything is fully combined and smooth.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough.
- Shape Dough Balls: Scoop the dough into tablespoon-sized portions and roll them into balls. Place the balls on the prepared baking sheets about 2 inches apart to allow spreading.
- Flatten and Pattern: Flatten each cookie slightly using a fork, pressing down to create a classic criss-cross pattern on the top.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes until the cookies turn golden around the edges. Remove and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Prepare Filling: In a medium bowl, beat together the creamy peanut butter, powdered sugar, vanilla extract, and softened butter until the filling is smooth and creamy.
- Assemble Sandwich Cookies: Once cookies are completely cooled, spread a generous amount of filling on the flat side of one cookie and sandwich it with another cookie to form pairs.
- Store Properly: Store the peanut butter sandwich cookies in an airtight container at room temperature to maintain freshness for several days.
Notes
- Ensure the butter is softened, not melted, for the best texture in the cookie dough and filling.
- Do not overmix the dough once the dry ingredients are added to keep the cookies tender.
- For a chunkier texture, use chunky peanut butter instead of creamy.
- Cookies can be stored for up to 5 days at room temperature or frozen for longer storage.
- To enhance flavor, consider adding a pinch of cinnamon or a dash of salt to the filling.
