Description
These Peanut Butter Sandwich Cookies feature soft, chewy peanut butter cookies filled with a rich and creamy peanut butter frosting. They’re the perfect blend of salty and sweet, making them an irresistible treat for peanut butter lovers. Great for lunchboxes, holidays, or a sweet afternoon snack.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 1 cup brown sugar, packed
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Filling
- ½ cup creamy peanut butter
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- 2 tablespoons heavy cream (or milk)
- ½ teaspoon vanilla extract
Instructions
- Prepare Oven and Baking Sheets: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
- Cream Ingredients: In a large bowl, cream together butter, peanut butter, brown sugar, and granulated sugar until light and fluffy to ensure a smooth texture for your cookies.
- Add Eggs and Vanilla: Beat in eggs one at a time, then add vanilla extract, mixing thoroughly after each addition for even flavor distribution.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, and salt to make sure all dry ingredients are evenly combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overmixing and tough cookies.
- Shape Cookies: Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets to allow for spreading while baking.
- Flatten Cookies: Slightly flatten each ball with a fork in a crisscross pattern, which creates the classic peanut butter cookie appearance and helps even baking.
- Bake Cookies: Bake for 9–11 minutes or until the edges are lightly golden, indicating they are perfectly cooked but still soft inside.
- Cool Cookies: Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely to prevent sogginess.
- Prepare Filling: Beat together peanut butter and butter until smooth, then add powdered sugar, vanilla, and cream, beating until fluffy for a creamy filling.
- Assemble Sandwiches: Once cookies are completely cool, spread or pipe the filling onto the flat side of half the cookies, then top with the remaining cookies to create sandwich cookies.
Notes
- For extra texture, use crunchy peanut butter in the dough or filling.
- Cookies can be stored in an airtight container at room temperature for up to 4 days or refrigerated for longer freshness.
