Description
These Peanut Butter Sandwich Cookies are a delightful treat combining soft, chewy peanut butter cookies with a creamy peanut butter filling. Perfect for sharing or enjoying with a cup of tea, these cookies offer a rich, nutty flavor balanced by the sweetness of the filling. Easy to prepare and baked to perfection, they make a classic, crowd-pleasing dessert.
Ingredients
Scale
Cookies
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 cup brown sugar, packed
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Filling
- 1/2 cup creamy peanut butter
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar, sifted
- 1-2 tablespoons milk (as needed for consistency)
Instructions
- Prepare the Cookies: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
- Cream Ingredients: In a large bowl, beat together the softened butter, granulated sugar, brown sugar, and 1/2 cup creamy peanut butter until the mixture is light and fluffy, which will help create a tender cookie texture.
- Add Egg and Vanilla: Beat in the egg and vanilla extract thoroughly to incorporate moisture and flavor into the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning before adding to the wet mixture.
- Mix Dough: Gradually add the dry ingredients to the wet mixture, stirring until just combined to form a cookie dough without overmixing for optimal texture.
- Shape and Bake: Roll the dough into 1-inch balls, flatten each with a fork to create the classic peanut butter cookie pattern, and bake on prepared sheets for 8–10 minutes or until the edges are lightly golden. Allow cookies to cool completely on a wire rack before assembling.
- Make the Filling: Beat together 1/2 cup creamy peanut butter and 1/4 cup softened butter until smooth and creamy, forming the base of the filling.
- Add Powdered Sugar and Milk: Gradually mix in the sifted powdered sugar. Add 1 to 2 tablespoons of milk as needed to reach a spreadable consistency for easy assembly.
- Assemble Cookies: Spread a generous amount of the peanut butter filling on the flat side of one cookie, then top with another cookie to form a sandwich. Repeat until all cookies are assembled.
Notes
- For chewier cookies, avoid overbaking; take them out when edges are just golden.
- Milk amount in the filling can be adjusted for thicker or thinner frosting to preference.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Use creamy peanut butter for a smooth texture in both dough and filling.
- Optionally, sprinkle a pinch of sea salt on top of filling for a sweet-salty contrast.
