Sandwich Cookies with Peanut Butter

Table of Contents

Components:

Regarding the Cookies:

One cup of peanut butter that is creamy
Half a cup of softened unsalted butter
3/4 cup of packed brown sugar
Half a cup of sugar, granulated
One huge egg
One teaspoon of vanilla extract
One and a half cups of all-purpose flour
One teaspoon of baking soda
Half a teaspoon of salt
1/4 cup milk, or more if necessary
Additional granulated sugar (optional) for rolling

For the Filling with Peanut Butter:

Half a cup of creamy peanut butter
1/4 cup of sugar powder
Two teaspoons of softened unsalted butter
Half a teaspoon of vanilla extract
A pinch of salt, if desired

Directions:

1. Prepare the cookies with peanut butter:

Line a baking sheet with silicone baking mats or parchment paper and preheat your oven to 350°F (175°C).
Brown sugar, granulated sugar, unsalted butter, and creamy peanut butter should all be combined in a large mixing dish. Using a stand mixer or hand mixer, beat until well blended and smooth.
Beat the egg and vanilla essence into the mixture until they are well combined.
Mix the flour, baking soda, and salt in a another basin.
Stir just until mixed after adding the dry ingredients gradually to the peanut butter mixture.
Add a tablespoon of milk at a time until the dough achieves a consistency that holds together without being overly sticky if it feels too dry.

2. Mold the cookies:

Form the dough into tiny, one-inch-diameter balls. For added sweetness and texture, you can roll the balls in granulated sugar if you’d like.
Position the dough balls, about 2 inches apart, on the baking sheet that has been prepared.
Gently press down on each cookie with a fork to create a crisscross design on top. Although optional, this step gives them the appearance of traditional peanut butter cookies.

3. Prepare the cookies:

Bake the cookies for 8 to 10 minutes, or until the edges are golden brown, in a preheated oven. They will firm up as they cool, even though they may appear a little soft in the middle.
After allowing the cookies to rest on the baking sheet for approximately five minutes, move them to a wire rack to finish cooling.

4. Prepare the filling with peanut butter:

Put the peanut butter, unsalted butter, powdered sugar, vanilla essence, and a bit of salt (if using) in a medium-sized bowl. Blend till creamy and smooth.
You can adjust the filling’s consistency by adding a tiny bit of milk or additional powdered sugar if it appears too thick.

5. Put the Sandwich Cookies together:

Spread a liberal amount of peanut butter filling on the flat surface of one cookie after they have cooled completely.
Place another cookie on top and gently press to form a sandwich. Continue with the remaining cookies.

6. Offer:

The peanut butter sandwich cookies can be served right away or kept for up to four or five days at room temperature in an airtight container.

Advice:

For Extra Texture: To add crunch and taste, stir some chopped peanuts or micro chocolate chips into the cookie batter.
Before forming the dough into balls, chill it in the fridge for approximately half an hour if it feels too sticky to work with.
Change Up the Filling: To give the peanut butter filling a unique twist, you may add some marshmallow fluff to make it extra creamy and fluffy.

Rich, peanut buttery taste and a soft, chewy texture come together perfectly in these peanut butter sandwich cookies. You’ll quickly make them a favorite cookie recipe! Have fun!