Description
Soft peanut butter sandwich cookies filled with a sweet peanut butter cream. These cookies are chewy and offer a double peanut butter flavor.
Ingredients
- 1 cup unsalted butter softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 1 teaspoon vanilla extract
- 3 large eggs room temperature
- 4 cups all purpose flour
- 2 teaspoons baking soda
- ¼ teaspoon kosher salt
- ½ cup creamy peanut butter (for filling)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract (for filling)
- 5 to 6 tablespoons whole milk (for filling)
Instructions
- Preheat the oven to 375°F. Line baking sheets with parchment paper.
- Beat the butter and peanut butter in a large bowl until smooth.
- Add the granulated sugar and brown sugar. Beat 2 to 3 minutes until light and fluffy.
- Mix in the vanilla extract. Add the eggs one at a time, beating well after each addition.
- Whisk together the flour, baking soda, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet ingredients. Mix until fully combined.
- Scoop the dough into 1 inch balls. Place them 2 inches apart on the prepared baking sheets.
- Flatten each ball with a fork in a criss cross pattern.
- Bake for 5 to 7 minutes until set but still soft.
- Cool on the pan for 3 minutes. Transfer the cookies to a wire rack to cool completely.
- Beat the filling ingredients until smooth and spreadable.
- Spread filling on the flat side of half the cookies. Top with the remaining cookies to form sandwiches.
Notes
- Do not overbake or the cookies will lose their soft, chewy texture.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American