Description
Delight in these classic Peanut Butter Sandwich Cookies, featuring soft and chewy peanut butter cookies sandwiched with a creamy, sweet peanut butter filling. Perfectly balanced in flavor and texture, these homemade treats are easy to prepare and ideal for snacking or sharing at gatherings.
Ingredients
Scale
For the 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
For the 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 Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, brown sugar, and peanut butter until the mixture is light, fluffy, and well combined, which usually takes about 2-3 minutes using an electric mixer.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated, creating a smooth and consistent batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning throughout the dough.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet peanut butter mixture, mixing just until combined to avoid overworking the dough, which could result in tough cookies.
- Shape and Flatten: Roll the dough into 1-inch balls and place them on the prepared baking sheets. Flatten each ball gently with a fork, creating the classic crisscross pattern on top.
- Bake the Cookies: Bake for 8–10 minutes until the cookies are lightly golden around the edges but still soft in the center. Remove from the oven and allow the cookies to cool completely on wire racks to set.
- Prepare the Filling: In a medium bowl, beat together the creamy peanut butter and softened butter until smooth and creamy. Gradually add the sifted powdered sugar, continuing to beat until evenly combined.
- Adjust Consistency: Add 1 to 2 tablespoons of milk as needed to achieve a spreadable consistency for the filling, making it easy to assemble the sandwich cookies.
- Assemble the Sandwich Cookies: Spread a generous layer of the peanut butter filling on the flat side of one cookie, then top with another cookie to create a sandwich. Press gently to adhere.
Notes
- Ensure cookies are completely cooled before assembling to prevent the filling from melting.
- For a crunchier cookie, bake an extra 1-2 minutes, watching closely to avoid burning.
- Use creamy peanut butter for the smoothest texture in both the dough and filling.
- Store assembled sandwich cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Optional: Add a pinch of cinnamon or a splash of milk to the dough for extra flavor and softness.
