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–+ servings

Peanut Butter Cookie Sandwiches

These Peanut Butter Cookie Sandwiches are the perfect combination of soft, chewy cookies and a rich, creamy peanut butter filling. Easy to make and wonderful for sharing, they're ideal for family baking sessions and special occasions alike.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peanut Butter Cookies
  • 1 ½ cups all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter softened to room temperature
  • ½ cup creamy peanut butter
  • ½ cup granulated sugar
  • ½ cup light brown sugar packed
  • 1 large egg at room temperature
  • 1 teaspoon vanilla extract
For the Creamy Peanut Butter Filling
  • 1 cup powdered sugar
  • ½ cup creamy peanut butter
  • ¼ cup unsalted butter softened
  • 2 to 3 tablespoons milk or heavy cream
  • ½ teaspoon vanilla extract

Equipment

  • - Mixing bowls
  • electric mixer,
  • Baking sheets
  • Parchment paper
  • Wire rack

Method
 

  1. Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt.
  2. In a large bowl, using a stand mixer or a hand mixer, beat the softened butter, creamy peanut butter, granulated sugar, and brown sugar together on medium high speed until the mixture is light and fluffy. This should take about 2 to 3 minutes.
  3. Add the egg and vanilla extract to the creamed mixture. Beat on medium speed until everything is well combined, scraping down the sides of the bowl as needed.
  4. Gradually add the dry flour mixture to the wet ingredients in two or three additions. Mix on low speed until just combined. Be careful not to overmix the dough.
  5. Scoop the dough by rounded tablespoons and roll into 1 inch balls. Place them about 2 inches apart on the prepared baking sheets. Using a fork, gently press down on each ball of dough to create a classic crisscross pattern.
  6. Bake for 9 to 11 minutes, or until the edges are lightly golden brown and the centers look just set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  7. While the cookies are cooling, prepare the filling. In a medium bowl, beat the powdered sugar, creamy peanut butter, and softened butter with an electric mixer until smooth and creamy. Add the vanilla extract and 2 tablespoons of milk, and beat again until you reach a smooth, spreadable consistency. If the filling is too thick, add another tablespoon of milk until you get the perfect texture.
  8. Once the cookies are completely cool, turn half of the cookies over (flat side up). Spread a generous amount of the peanut butter filling onto each one. Top with a second cookie, flat side down, and press gently to create your delicious Peanut Butter Cookie Sandwiches.

Nutrition

Calories: 150kcalCarbohydrates: 16gProtein: 3gFat: 9gSaturated Fat: 3gCholesterol: 10mgSodium: 85mgPotassium: 100mgFiber: 1gSugar: 9gVitamin A: 50IUCalcium: 10mgIron: 0.5mg

Notes

These cookies are perfect for making ahead. You can bake the cookies ahead of time and store them in an airtight container, assembling the sandwiches just before serving. Or, you can assemble the entire batch and freeze them for a later date.
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