Sandwich Cookies with Peanut Butter

Components:

Regarding the Cookies:

1. One cup of peanut butter that is creamy
2. Half a cup of softened unsalted butter
3. 3/4 cup of packed brown sugar
4. Half a cup of sugar, granulated
5. One huge egg
6. One teaspoon of vanilla extract
7. One and a half cups of all-purpose flour
8. One teaspoon of baking soda
9. Half a teaspoon of salt
10. 1/4 cup milk, or more if necessary
11. 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!