Description
These Peanut Butter Sandwich Cookies are a deliciously classic treat featuring soft, peanut buttery cookies sandwiched with a creamy peanut butter filling. Perfect for peanut butter lovers, these cookies combine a tender texture with a sweet and rich filling, making them ideal for any occasion.
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 and ensure even baking.
- Cream Ingredients: In a mixing bowl, cream together the softened butter, granulated sugar, brown sugar, and creamy peanut butter until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Egg and Vanilla: Beat in the egg and vanilla extract thoroughly to combine and add moisture and flavor to the dough.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients into the wet mixture, mixing until just combined to avoid overworking the dough.
- Shape and Bake: Roll the cookie dough into 1-inch balls and flatten each ball gently using a fork to create the classic peanut butter cookie crisscross pattern. Place them on the prepared baking sheets and bake for 8 to 10 minutes until the edges are lightly browned. Allow cookies to cool completely on a wire rack.
- Make the Filling: In a clean bowl, beat together the peanut butter and softened butter until creamy and smooth.
- Add Powdered Sugar and Milk: Gradually mix in the sifted powdered sugar. Add milk one tablespoon at a time, until the filling reaches a spreadable consistency.
- Assemble Cookies: Spread a generous amount of the peanut butter filling on the flat side of one cookie. Top it with another cookie to form a sandwich. Repeat with remaining cookies and enjoy!
Notes
- Ensure the butter is softened to room temperature for easier creaming and better texture.
- You can adjust the milk quantity in the filling to achieve your preferred consistency—thicker for more substantial filling, thinner for easier spreading.
- These cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to one week.
- For a crunchier texture, try adding chopped peanuts to the dough.
- Make sure to cool the cookies completely before assembling to avoid melting the filling.
