Peanut Butter Cookie Sandwiches
Soft peanut butter cookies sandwiched with a creamy peanut butter filling—easy to make with common pantry ingredients.
Servings: 22 servings
Ingredients
Ingredients
- 1 cupcreamy peanut butter
- 1/2 cupunsalted butter softened,
- 1 cupbrown sugar packed
- 1/2 cupwhite sugar
- 2 eggs
- 1 teaspoonvanilla extract
- 1 1/2 cupsAP flour
- 1/2 teaspoonbaking powder
- 1/2 teaspoonbaking soda
- 1 1/4 cupscreamy peanut butter
- 6 tablespoonsunsalted butter room temperature
- 1 3/4 cupsPowdered sugar
- 4-6 tablespoonsheavy cream
- 1 1/2 teaspoonvanilla extract
Instructions
Instructions
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or non-stick mats.
- Make the cookie dough: In a stand or electric mixer, cream together 1 cup creamy peanut butter and 1/2 cup unsalted butter (softened) until very smooth.
- Add 1 cup brown sugar (packed) and 1/2 cup white sugar to the peanut butter mixture and beat until very creamy.
- Add 2 eggs and 1 teaspoon vanilla extract; mix until well combined.
- In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon baking soda.
- Add the dry ingredients to the wet mixture and mix just until combined. Do not overmix.
- Roll the dough into 1 tablespoon balls and place them 2–3 inches apart on the prepared baking sheets. Press each ball with a fork to create a criss-cross pattern.
- Bake at 350°F for 10–12 minutes, or until the edges are golden. Let cookies cool on the baking sheet for 5–10 minutes, then transfer to a wire rack to cool completely. (Bake longer for crisper cookies.)
- Make the filling: In a stand or electric mixer, beat 1 1/4 cups creamy peanut butter and 6 tablespoons unsalted butter (room temperature) until very creamy.
- Gradually add 1 3/4 cups powdered sugar and mix until well blended.
- Add 1/4 cup (4 tablespoons) heavy cream and 1 1/2 teaspoons vanilla extract. Beat on medium speed for 2–3 minutes until very smooth and fluffy. If the filling is too thick, add up to 2 more tablespoons heavy cream (for a total of up to 6 tablespoons), 1 tablespoon at a time, until you reach the desired consistency.
- Assemble the sandwiches: Spoon a heaping tablespoon of filling onto the bottom side of half the cooled cookies. Top with the remaining cookies, pressing gently to spread the filling to the edges.
- Store assembled cookie sandwiches in an airtight container at room temperature for up to 3 days; refrigerate after that.
Equipment
- stand mixer or electric mixer
- Baking Sheets
- parchment paper or non-stick baking mats
- Mixing Bowl
- Fork
- Wire Rack
Notes
Chips:Add in chocolate chips, white chocolate chips, caramel chips, Reese’s peanut butter chips, cinnamon chips, or butterscotch chips.
Candy: Add chopped candy such as Twix, Butterfinger, KitKat, Snickers, Skor, toffee bits or Reese’s. You can also add whole Rollos or America’s favorite – a Hersey kiss on top!
Nuts:chopped walnuts, pecans, almonds, or even peanuts.
Sweet and salty:try adding chopped pretzels or crushed potato chips for a sweet and salty treat.
Crumble on top of ice cream or chocolate pie
Use dough as a pie crust
Mix into brownie batter
Roll balls per instructions and flatten with the criss-cross pattern.
Fit as many dough balls as you can on a parchment/nonstick lined baking sheet without touching.
Place the baking sheet in the freezer and freeze the balls until outsides are hard (about 1-2 hours).
Transfer to a freezer size plastic bag and freeze.
Peanut Butter Cookie dough should freeze well for up to 3 months.
To BAKE: Place frozen cookie dough balls on a lined baking sheet and bake according to instructions, adding a couple extra minutes to cook time.
Fit as many COOLED baked Peanut Butter Cookies on a parchment/nonstick mat lined baking sheet without touching.
Place the baking sheet(s) in the freezer and freeze until solid (about 1 hour).
Transfer to a freezer size plastic bag and freeze.
To EAT: When you want to enjoy a Peanut Butter Cookie, take it out and let it sit at room temperature, warm in the microwave at 10 second intervals or warm it in the oven for a few minutes.
Candy: Add chopped candy such as Twix, Butterfinger, KitKat, Snickers, Skor, toffee bits or Reese’s. You can also add whole Rollos or America’s favorite – a Hersey kiss on top!
Nuts:chopped walnuts, pecans, almonds, or even peanuts.
Sweet and salty:try adding chopped pretzels or crushed potato chips for a sweet and salty treat.
Crumble on top of ice cream or chocolate pie
Use dough as a pie crust
Mix into brownie batter
Roll balls per instructions and flatten with the criss-cross pattern.
Fit as many dough balls as you can on a parchment/nonstick lined baking sheet without touching.
Place the baking sheet in the freezer and freeze the balls until outsides are hard (about 1-2 hours).
Transfer to a freezer size plastic bag and freeze.
Peanut Butter Cookie dough should freeze well for up to 3 months.
To BAKE: Place frozen cookie dough balls on a lined baking sheet and bake according to instructions, adding a couple extra minutes to cook time.
Fit as many COOLED baked Peanut Butter Cookies on a parchment/nonstick mat lined baking sheet without touching.
Place the baking sheet(s) in the freezer and freeze until solid (about 1 hour).
Transfer to a freezer size plastic bag and freeze.
To EAT: When you want to enjoy a Peanut Butter Cookie, take it out and let it sit at room temperature, warm in the microwave at 10 second intervals or warm it in the oven for a few minutes.