Description
These Peanut Butter Sandwich Cookies are a delightful treat featuring soft peanut butter cookies paired with a creamy, sweet peanut butter filling. Perfect for snack time or dessert, these sandwich cookies combine classic flavors and a tender texture that’s easy to make and enjoyable for all ages.
Ingredients
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 mixing bowl, cream together softened butter, granulated sugar, brown sugar, and peanut butter until the mixture is light, fluffy, and well combined.
- Add Egg and Vanilla: Beat in the egg and vanilla extract thoroughly to incorporate them into the creamed mixture.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined to form the cookie dough.
- Form and Bake Cookies: Roll the dough into 1-inch balls, place them on the baking sheets, and flatten each with the back of a fork to create a decorative pattern. Bake in the preheated oven for 8–10 minutes until the cookies are set and lightly golden. Allow them to cool completely on a wire rack.
- Make the Filling: Beat the creamy peanut butter and softened butter together until the mixture is smooth and creamy.
- Add Powdered Sugar and Milk: Gradually mix in the sifted powdered sugar, and add milk 1 tablespoon at a time as needed to achieve a spreadable, smooth filling consistency.
- Assemble Cookies: Spread a generous amount of the peanut butter filling on the flat side of one cookie and sandwich it with another cookie. Repeat for all cookies.
Notes
- Make sure cookies are completely cooled before assembling to prevent the filling from melting.
- You can adjust the milk quantity in the filling for thicker or thinner consistency as desired.
- Store sandwich cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For added texture, consider mixing in chopped peanuts into the filling.
