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4 Time Winner

Peanut Butter Sandwich Cookies Recipe & Video

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I can always tell how good a cookie tastes by how fast it disappears. In my home Peanut Butter Cookies are one such cookie. So it was not surprising that these Peanut Butter Sandwich Cookies, which take two peanut butter cookies and sandwiches them together with a creamy chocolate peanut butter filling, were an instant hit. To me, they taste remarkly similar to a Nutter Butter. 

 

For these sandwich cookies both the cookies and the filling have that delicious peanut butter flavor. I just love how the cookies are soft and chewy with nice crispy edges. And the filling is so wonderfully creamy smooth and tastes not only of peanut butter but also chocolate, with a slight tanginess due to the addition of cream cheese. Keep in mind that the day the Peanut Butter Sandwich Cookies are made the cookies are nice and crisp. But after storing the sandwich cookies overnight the filling softens the cookie's texture and their flavors begin to mingle. Delicious either way.

When making sandwich cookies try to make the cookies all the same size because if the cookies are different sizes they don't fit together perfectly and the filling may leak out. Also, do not overfill as you want just enough filling to hold the cookies together.

Lastly, there are different types of peanut butter. Peanut butter is a smooth paste made from roasted peanuts. The peanuts are ground, and then salt, a sweetener, and sometimes a stabilizer (to keep the oil from separating) are added. There are two types of peanut butter, and the one that is labeled "Old-Fashioned" or "Natural" does not contain a stabilizer which means the peanut butter will separate so you will have to stir the peanut butter before using.

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Preheat your oven to 350 degrees F (180 degrees C) and place your oven rack in the center of the oven. Line two baking sheets with parchment paper.

Peanut Butter Cookies: In the bowl of your electric mixer (or with a hand mixer), beat the butter, peanut butter, and sugars until light and fluffy (about 2 minutes). Add the egg and vanilla extract and beat to combine. Scrape down the bottom and sides of the bowl as needed. In a separate bowl whisk together the flour, baking soda, and salt. Add to the peanut butter mixture and beat until incorporated. (If you find your batter is really soft, cover and refrigerate for about 15 minutes.)

Drop about one tablespoon (can use an ice cream scoop) of the batter onto your baking sheet, leaving about 2 inches (5 cm) between the mounds of cookie dough. Press each mound flat with the back of a fork that has been dipped in granulated white sugar. Bake the cookies for about 10 - 12 minutes, or until the cookies have browned around the edges. Let the cookies cool in your baking pans for about five minutes before removing to a wire rack to finish cooling.

Peanut Butter Filling: In the bowl of your electric mixer (or with a hand mixer), beat the cream cheese, butter, and peanut butter until smooth. Beat in the melted chocolate and vanilla extract. Lastly, fold in the powdered sugar.

Assemble: Take one peanut butter cookie and spread about 1 tablespoon of the filling on the flat side of the cookie. Top with a second cookie, flat side down, to make a sandwich. If not serving right away, cover and store in the refrigerator.

Makes about 18 sandwich cookies.

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Peanut Butter Cookies:

1/2 cup (113 grams) unsalted butter, at room temperature

3/4 cup (180 grams) peanut butter (preferably smooth)

1/2 cup (105 grams) firmly packed light brown sugar

1/2 cup (100 grams) granulated white sugar

1 large egg, at room temperature

1 teaspoon (4 grams) pure vanilla extract

1 1/4 cups (160 grams) all purpose flour

1/2 teaspoon (2 grams) baking soda

1/4 teaspoon (1 gram) salt

Peanut Butter Filling:

1.5 ounces (45 grams) semi-sweet or bittersweet chocolate, melted and cooled (can use 1/4 cup chocolate chips)

3 ounces (85 grams) full fat cream cheese, at room temperature

3 tablespoons (40 grams) butter, at room temperature

1/3 cup (80 grams) smooth peanut butter

1/4 teaspoon (1 gram) pure vanilla extract (optional)

1/4 cup (30 grams) confectioners sugar (powdered or icing), sifted

 
 
     
 

 

 

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