Description
Delicious homemade Peanut Butter Sandwich Cookies with a soft, chewy texture and a rich, creamy peanut butter filling. These cookies combine classic flavors and are perfect for dessert or a sweet snack, ready in just 30 minutes.
Ingredients
Scale
Cookies
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 cup brown sugar, packed
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Filling
- 1/2 cup creamy peanut butter
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar, sifted
- 1–2 tablespoons milk (as needed for consistency)
Instructions
- Prepare the Cookies: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
- Cream the Wet Ingredients: In a large bowl, cream together the softened unsalted butter, granulated sugar, brown sugar, and 1/2 cup creamy peanut butter until the mixture is light and fluffy.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully incorporated and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt, then gradually add this dry mixture to the wet ingredients, mixing well to form the cookie dough.
- Shape and Bake: Roll the dough into 1-inch balls, place on the prepared baking sheets, and flatten each ball gently with a fork to create the classic criss-cross pattern. Bake for 8–10 minutes until edges are lightly golden. Allow cookies to cool completely on a wire rack.
- Make the Filling: In a medium bowl, beat together 1/2 cup creamy peanut butter and 1/4 cup softened unsalted butter until creamy and smooth.
- Add Powdered Sugar and Milk: Gradually mix in the sifted powdered sugar, adding 1-2 tablespoons of milk as needed to reach a smooth, spreadable consistency for the filling.
- Assemble Cookies: Spread a generous amount of the peanut butter filling on the flat side of one cookie, then top with another cookie to form a sandwich. Repeat with all cookies and enjoy!
Notes
- Ensure the butter is softened to room temperature for easier creaming and smoother dough.
- Sift powdered sugar to avoid lumps in the filling.
- You can refrigerate the assembled cookies for 30 minutes before serving to firm up the filling.
- For a crunchy variation, you can use chunky peanut butter instead of creamy.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
