This recipe takes our favorite peanut butter cookie to the next level! If you love to REALLY taste the PEANUT BUTTER in your peanut butter cookie, then you’ll have to make these…
Peanut Butter Sandwich Cookies!
These scrumptious peanut butter sandwich cookies are shared from Joanne at Fifteen Spatulas. She worked hard perfecting these cookies after finding a similar cookie (“Homemade Nutter Butter” Cookie) at the famous Bouchon Bakery in NYC. Her efforts are definitely appreciated as this sweet is so much more than just a good peanut butter cookie. The PEANUT BUTTER BUTTERCREAM filling makes this a standout cookie. What’s even better about this recipe, is that it has a straightforward and pretty easy method for making your cookie dough. Basically, you’ll just be combining the wet with the dry ingredients and end up with an easy to work with cookie dough. Making the filling follows the same easiness of just mixing, which is appreciated. It’s a bummer when you see a delicious looking “dessert filling” and it takes a dozen steps, ingredients and TIME to make it. No thanks. We think you’ll find that these sandwich cookies are a no hassle sweet to try! The ingredients are also no hassle to find. We’re super happy about that.
For the cookies:
- 1/2 cup unsalted butter, softened (1 stick)
- 1/2 cup crunchy peanut butter
- 1/2 cup sugar
- 1/4 cup light brown sugar, lightly packed
- 1/2 tsp vanilla extract
- 1 large egg
- 3/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp sea salt
For the buttercream:
- 1/2 cup butter, softened (1 stick)
- 1/2 cup creamy peanut butter
- 1 cup confectioner’s sugar
- 1 tbsp heavy whipping cream
Preheat oven, 350 degrees F.
Making Cookies: Combine peanut butter and butter, mix with hand mixer on medium high speed for 30 seconds, until fluffy and light. Add sugar and brown sugar, mix for another 30 seconds, until combined. Add vanilla extract and egg, mix until combined.
In separate bowl, whisk to combine the flour, baking soda, baking powder and salt. When combined, add this mixture to the peanut butter mixture (wet ingredients, above). Mix until the flour barely disappears (Do Not Overmix or cookies will be tough).
Use a medium cookie scoop (about 1.5 Tbsp) and place cookie dough on parchment paper lined baking sheet (or silicone mat), about 12 scoops per pan/2 pans total. This size makes about a 2 3/4″ diameter cookie. Bake for 13 minutes, until golden around the edges. Let cool completely.
Making Buttercream Filling:
Combine butter and peanut butter, until fluffy. Add confectioner’s sugar and mix with hand mixer on medium high speed for 30 seconds, until airy and light. Add heavy whipping cream and whip for another 30 seconds.
Place buttercream filling into a piping bag and then pipe the filling onto half of the cookies. Top off these piped cookies with the remaining plain cookies and press gently to make a cookie sandwich. YUM!
*If you don’t have a piping bag, then you can make your own by cutting off the corner of a resealable plastic bag or cut a large triangle of parchment paper and roll it to make a cone shape. Of course, you can skip the “piping” and just scoop the buttercream filling onto the cookies! Either way is absolutely fine.
Since that buttercream filling is so easy to make, we think that many of us would agree to go ahead and make a second batch and scoop a bit more onto each yummy sandwich cookie. You can never have too much creamy filling for sweet treats!
Recipe source: http://www.fifteenspatulas.com