Peanut Butter Sandwich Cookies

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AuthoradminDifficultyIntermediate

The results are worth it for the best-textured peanut butter cookie with the creamiest peanut filling.

Yields1 Serving
Prep Time1 hrCook Time15 minsTotal Time1 hr 15 mins
Special equipment:
 Electric Mixer, 1-ounce ice Cream scoop (optional but recommended for the most uniform cookie sandwiches)
Peanut butter filling
 1 ½ cups creamy peanut butter
 6 tbsp unsalted butter, softened
 2 tbsp powdered sugar
 2 tbsp honey
 1 tsp kosher salt
Filling
1

To make the peanut butter filling, combine all the filling ingredients in a bowl using a whisk. Cover and chill the mixture until you are ready to fill the cookies.

Cookies
2

To make the peanut butter cookies, in a bowl, sift together the flour, baking soda, and baking powder. Stir in the oats and salt. Set the dry ingredients aside.

3

In the bowl of an electric mixer with the paddle attachment, combine the butter, chunky peanut butter, and sugars and cream on medium-high speed until very fluffy and pale, at least 3 minutes, scraping down the mixing bowl as needed.

4

Turn the mixer to medium-low and add the eggs, one at a time, beating to incorporate each egg and scraping down the bowl as needed. Beat in the vanilla extract. Add the dry ingredients on low speed in 3 to 4 additions and mix until just combined. Do not overmix. Remove the bowl from the mixer and scrape down the bowl with a rubber spatula, going all the way to the bottom of the bowl to mix in the dry ingredients well.

Ingredients

Special equipment:
 Electric Mixer, 1-ounce ice Cream scoop (optional but recommended for the most uniform cookie sandwiches)
Peanut butter filling
 1 ½ cups creamy peanut butter
 6 tbsp unsalted butter, softened
 2 tbsp powdered sugar
 2 tbsp honey
 1 tsp kosher salt

Directions

Filling
1

To make the peanut butter filling, combine all the filling ingredients in a bowl using a whisk. Cover and chill the mixture until you are ready to fill the cookies.

Cookies
2

To make the peanut butter cookies, in a bowl, sift together the flour, baking soda, and baking powder. Stir in the oats and salt. Set the dry ingredients aside.

3

In the bowl of an electric mixer with the paddle attachment, combine the butter, chunky peanut butter, and sugars and cream on medium-high speed until very fluffy and pale, at least 3 minutes, scraping down the mixing bowl as needed.

4

Turn the mixer to medium-low and add the eggs, one at a time, beating to incorporate each egg and scraping down the bowl as needed. Beat in the vanilla extract. Add the dry ingredients on low speed in 3 to 4 additions and mix until just combined. Do not overmix. Remove the bowl from the mixer and scrape down the bowl with a rubber spatula, going all the way to the bottom of the bowl to mix in the dry ingredients well.

Peanut Butter Sandwich Cookies

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