Peanut Butter Sandwich Cookies
A soft and creamy version of the classic peanut-shaped sandwich cookie.
Ingredients
- For the Cookies:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup unsalted butter softened
- 1 cup light brown sugar packed
- 1 cup creamy peanut butter
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ cup granulated sugar for rolling
- For the Filling:
- 4 tablespoons unsalted butter softened
- ½ cup creamy peanut butter
- 1 ½ cups powdered sugar
- 2 tablespoons milk
- ¼ teaspoon pure vanilla extract
Instructions
- Heat the oven to 350°F and prepare your baking sheets with non-stick mats or parchment.
- Whisk the flour, baking soda, and salt in a small bowl and set it aside.
- Cream the butter and brown sugar in a large bowl until the mixture is light and airy.
- Mix in the peanut butter, egg, and vanilla until the batter is smooth.
- Gradually stir in the dry ingredients, being careful not to overmix the dough.
- Roll the dough into one-inch balls, then shape them into small logs and roll them in granulated sugar.
- Place the logs on the baking sheet and use a fork to create a criss-cross pattern while flattening them.
- Pinch the center of each cookie to create a peanut shape and bake for 10-12 minutes.
- Let the cookies cool completely on a wire rack before starting the assembly.
- Beat the filling ingredients together until smooth and fluffy.
- Spread a layer of filling on the flat side of one cookie and press another cookie on top to create a sandwich.
Notes
For the best texture, ensure your butter is soft but not greasy or melted. If the kitchen is very warm, you may want to chill the assembled cookies for 10 minutes to help the filling set.