Description
These Peanut Butter Sandwich Cookies combine the classic soft and chewy peanut butter cookie with a creamy peanut butter filling, creating a deliciously satisfying treat perfect for any occasion. Baked to golden perfection and sandwiched with a smooth, sweet filling, these cookies are easy to make and irresistible to eat.
Ingredients
Scale
Cookie Dough
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup creamy peanut butter
- 1 large egg
- 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 unsalted butter, granulated sugar, brown sugar, and 1/2 cup creamy peanut butter until the mixture is light and fluffy, which ensures a tender cookie texture.
- Add Wet Ingredients: Beat in the egg and vanilla extract thoroughly to incorporate air and create structure in the dough.
- 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 ingredients, mixing just until combined to avoid overworking the dough.
- Shape and Bake: Roll the dough into 1-inch balls, place them spaced apart on the prepared baking sheets, and flatten each ball with a fork to create the classic peanut butter cookie pattern. Bake for 8–10 minutes until edges are golden and cookies are set. Remove from oven and allow to cool completely on a wire rack.
- Make the Filling: In a separate bowl, beat together the 1/2 cup creamy peanut butter and 1/4 cup softened unsalted butter until the mixture is smooth and creamy.
- Add Powdered Sugar and Milk: Mix the sifted powdered sugar into the peanut butter mixture. Add 1 to 2 tablespoons of milk as needed to reach a smooth, spreadable consistency suitable for sandwiching.
- Assemble Cookies: Spread or pipe the peanut butter filling evenly on the flat side of one cookie, then top with another cookie, gently pressing to create a sandwich. Repeat with remaining cookies.
Notes
- For a stronger peanut butter flavor, use natural peanut butter, but reduce added salt accordingly.
- If the filling is too thick, add milk a teaspoon at a time until desired consistency is reached.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These cookies can be frozen after baking and cooling. Freeze sandwiches unfilled, then sandwich with filling after thawing.
- Use parchment or silicone baking mats to prevent sticking and make cleanup easier.
