Description

These Peanut Butter Sandwich Cookies are a delightful treat with a perfect blend of flavors. Their creamy filling and easy preparation make them a favorite for gatherings or a homemade snack.

Ingredients

Scale

1 cup salted butter, room temp
1 cup creamy peanut butter, room temp
1 cup granulated sugar
1 cup light brown sugar, tightly packed
2 large eggs, room temp
2 teaspoons vanilla extract
2 ½ cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
granulated sugar or coarse sugar, for sprinkling
3 ¾ cups powdered sugar
3 tablespoons whole milk

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Instructions

In a bowl, whisk together flour, baking soda, and baking powder. Set aside.
In the large bowl of a stand mixer, beat together the butter, peanut butter, and both sugars until light and fluffy, about 2 minutes on medium-high.
Add eggs one at a time and vanilla at medium-low speed, mixing until incorporated. Slowly mix in dry ingredients at low speed until combined. Wrap dough in cling wrap and chill in the fridge for at least one hour.
Preheat the oven to 375F with rack on lower-middle position. Line cookie sheet with parchment or silicone mat.
Form cookie dough into 1.5-inch balls and flatten to about 1/2 inch thick. Use a fork to create a criss-cross pattern on each cookie. Keep remaining dough in the fridge while baking.
Bake for 8-10 minutes, or until edges are lightly browned. Sprinkle hot cookies with granulated or coarse sugar. Let cool on baking sheet for a few minutes before transferring to wire rack.
For the filling, beat together the butter and peanut butter until smooth and fluffy. Gradually add powdered sugar, mixing until smooth. Add milk gradually until desired consistency is reached.
Fill cooled cookies evenly with the peanut butter filling.

Notes

Ensure butter and peanut butter are at room temperature for best mixing results.
Chilling the dough is essential to prevent the cookies from spreading too much while baking.
To keep cookies fresh, store in an airtight container.

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 12g
Sodium: 150mg
Fat: 9g
Saturated Fat: 3.5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 3g
Cholesterol: 20mg