Peanut Butter Sandwich Cookies
Print This Recipe
This recipe can be mixed by hand or in an electric mixer. Use smooth peanut butter rather than chunky.
INGREDIENTS
FOR THE COOKIES
1-1/3 cups all-purpose flour
2/3 cup cake flour
1/2 teaspoon baking soda
1/4 teaspoon salt
12 tablespoons unsalted butter, completely softened at room temperature
3/4 cup smooth peanut butter
1/2 cup sugar
1/2 cup firmly packed light brown sugar
1 teaspoon pure vanilla extract
1 large eggFOR THE FILLING
1-1/2 cups confectioners' sugar
6 tablespoons unsalted butter, softened at room temperature
3/4 cup smooth peanut butter
3 tablespoons heavy cream
1/4 cup coarsely chopped roasted unsalted peanuts
1/4 cup coarsely chopped semi-sweet chocolate, or mini semi-sweet chocolate chipsTO MAKE THE COOKIES - Heat the oven to 350 degrees. Line 2 baking sheets with parchment.
In a medium bowl, sift together the 2 flours, baking soda, and salt. In the bowl of an electric mixer, cream the butter, peanut butter, and sugars with the paddle attachment until light and fluffy. Add the vanilla and egg; continue creaming until smooth and fluffy, about 3 minutes with an electric mixer, longer by hand.
Stir in the flour mixture by hand just until its incorporated; don't overmix or the cookies will be tough. Drop heaping tablespoons of batter, spaced about 2 inches apart, onto the lined baking sheets.
Bake until the cookies are puffed and golden, 12 to 14 minutes, rotating the baking sheets if needed for even baking. Transfer the cookies to a rack to cool.
While the cookies cool, make the filling.
In a small bowl, cream the confectioners' sugar, butter, and peanut butter until smooth. Add the heavy cream; continue creaming until smooth and fluffy. Stir in the chopped peanuts and chocolate.
TO ASSEMBLE - Transfer the cooled cookies to a work surface, flipping half of them over. With an offset spatula or a butter knife, spread a scant teaspoon of filling onto each turned over cookie. Set another cookie on top of each filled cookie, pressing gently to spread the filling. Store sealed at room temperature or in the refrigerator.
Makes 18 (2-1/2-inch) cookies