Peanut Butter Sandwich Cookies
Ingredients:
Peanut Butter Cookies
- 1 cup unsalted butter
- 1 cup light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 cup creamy peanut butter (not natural)
- 3 cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
Peanut Butter Filling
- 3 cups powdered sugar
- ½ cup creamy peanut butter
- ¼ teaspoon fine sea salt
- ¼ cup whole milk
Directions:
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the unsalted butter, light brown sugar, and granulated sugar until light and fluffy.
3. Beat in the eggs one at a time, then add the creamy peanut butter, mixing until combined.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined to form a dough.
6. Scoop tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheets about 2 inches apart.
7. Flatten each cookie slightly with the back of a fork, creating a crisscross pattern.
8. Bake for 10-12 minutes or until edges are lightly golden. Remove from oven and cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
9. While cookies are cooling, prepare the peanut butter filling by mixing powdered sugar, creamy peanut butter, fine sea salt, and whole milk until smooth and creamy. Adjust milk quantity to reach desired consistency.
10. Once cookies are completely cool, spread a generous amount of filling on the bottom of one cookie and sandwich with another cookie. Repeat with remaining cookies.
Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 32 minutes
Kcal: 320 kcal | Servings: 24 sandwich cookies
Tips:
Chill the dough for 30 minutes before baking to help cookies hold their shape better.
Use creamy peanut butter for a smoother texture in both cookies and filling.