Description
Irresistible peanut butter sandwich cookies blend creamy richness with delicate crunch, creating a nostalgic treat that delights sweet-toothed fans. Homemade comfort awaits as layers of smooth filling nestle between perfectly golden cookies you’ll savor with pure joy.
Ingredients
Scale
Main Ingredients:
- ½ cup (113 grams / 4 ounces) unsalted butter, softened
- ½ cup (120 grams / 4.2 ounces) creamy peanut butter
- ½ cup (100 grams / 3.5 ounces) granulated sugar
- ½ cup (110 grams / 3.9 ounces) packed light brown sugar
- 1 large egg
Dry Ingredients:
- 1 ¼ cups (160 grams / 5.6 ounces) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Flavoring and Binding Ingredients:
- 1 teaspoon vanilla extract
Filling Ingredients:
- ½ cup (120 grams / 4.2 ounces) creamy peanut butter
- ¼ cup (57 grams / 2 ounces) unsalted butter, softened
- 1 cup (120 grams / 4.2 ounces) powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
Instructions
- Preheat the oven to 350F (175C) and line baking sheets with parchment paper for optimal cookie preparation.
- Cream butter, peanut butter, granulated sugar, and brown sugar in a large mixing bowl until the mixture becomes light and airy.
- Incorporate egg and vanilla extract into the creamed mixture, blending thoroughly until completely integrated.
- Separately, combine flour, baking soda, baking powder, and salt in a whisking motion to ensure even distribution of dry ingredients.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring minimally to prevent overmixing.
- Portion dough into tablespoon-sized spheres, positioning them approximately 2 inches apart on prepared baking sheets.
- Use a fork to gently press each dough ball, creating a distinctive crisscross texture on the cookie surface.
- Bake for 8-10 minutes, watching for delicate golden edges as a sign of perfect doneness.
- Allow cookies to rest on the baking sheet for 5 minutes before transferring to a wire cooling rack.
- Whip peanut butter and softened butter together until achieving a smooth, homogeneous consistency.
- Gradually integrate powdered sugar into the butter mixture, stirring until fully combined.
- Enhance the filling with vanilla extract for additional depth of flavor.
- Adjust the filling’s texture by slowly adding heavy cream, one tablespoon at a time, until reaching an ideal spreadable consistency.
- Once cookies are completely cooled, apply a generous layer of filling to the flat side of one cookie.
- Carefully sandwich a second cookie on top, pressing gently to create a cohesive treat.
- Repeat the filling and sandwiching process with remaining cookies until all are transformed into delectable sandwich cookies.
Notes
- Choose room temperature butter and peanut butter for smoother, more evenly mixed cookie dough that incorporates ingredients faster.
- Use creamy peanut butter for consistent texture and easier mixing, avoiding natural or chunky varieties that might create uneven cookie surfaces.
- Chill the dough for 15-30 minutes before baking to prevent excessive spreading and maintain a more defined cookie shape during baking.
- Store sandwich cookies between layers of parchment paper in an airtight container to prevent filling from sticking and maintain crispness.
- Swap traditional peanut butter with sunflower seed butter for a nut-free alternative suitable for those with allergies.
- Reduce sugar by 25% if preferring less sweetness, which won’t significantly impact the cookie’s structural integrity.
- Add a sprinkle of sea salt on top before baking to enhance the peanut butter’s rich flavor profile and create a sweet-salty contrast.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 266
- Sugar: 16g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 20mg