Description
These Peanut Butter Sandwich Cookies combine soft, chewy peanut butter cookies with a creamy, sweet peanut butter filling. Perfectly balanced in flavor and texture, these homemade sandwich cookies are easy to prepare and bake, making them a delightful treat for peanut butter lovers.
Ingredients
Scale
Cookie Dough
- 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 ensure even baking and easy cleanup.
- Cream Ingredients: In a large bowl, cream together the softened unsalted butter, granulated sugar, brown sugar, and 1/2 cup of creamy peanut butter until the mixture becomes light and fluffy, incorporating air for a tender texture.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract thoroughly to combine and add flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet mixture, mixing gently until just combined to avoid overworking the dough.
- Shape and Bake: Roll the dough into 1-inch balls, place them on the prepared baking sheets, and flatten each ball gently with a fork to create a classic cookie pattern. Bake for 8 to 10 minutes, then remove and allow the cookies to cool completely on a wire rack.
- Make the Filling: Beat together the creamy peanut butter and softened unsalted butter in a bowl until smooth and creamy, ensuring a luscious texture for the filling.
- Add Powdered Sugar and Milk: Gradually mix in the sifted powdered sugar until incorporated. Add 1 to 2 tablespoons of milk as needed to reach a spreadable consistency suitable for sandwiching the cookies.
- Assemble Cookies: Spread a generous amount of the peanut butter filling on the flat side of one cookie. Top with a second cookie, pressing lightly to form a sandwich. Repeat with remaining cookies and filling.
Notes
- Ensure the butter is softened but not melted for best creaming results.
- Do not overmix the dough to keep cookies tender.
- Cooling the cookies completely before assembling prevents the filling from melting.
- You can store assembled sandwich cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- For a crunchier texture, use crunchy peanut butter instead of creamy.
