Peanut Butter Cookie Sandwiches

Peanut Butter Cookie Sandwiches

Baker's Note:  The type of peanut butter you use, and the chilling of the dough, will affect the final result of the cookies.  Note that in this previous recipe, I used an oil-based, not-all-natural peanut butter, as well as froze the cookie balls before baking - this resulted in puffier looking cookies, an appearance I prefer.

However, in today's recipe, I used an all-natural peanut butter (just ground peanuts), and did not freeze the cookies, which resulted in flatter cookies - I didn't actually mind this since I was making them into sandwiches.  

The choice is up to you!

  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup creamy peanut butter (see note above)
  • 1 egg
  • 1 teaspoon vanilla
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons milk
  • buttercream and jam, any flavors

In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and both sugars for 3-4 minutes, scraping the bowl occasionally.  Beat in the peanut butter, egg and vanilla until smooth and well combined.

In a separate bowl, combine the flour, baking soda and salt.  Add by spoonfuls with the mixer on low, then add the milk to moisten the dough.  Refrigerate for one hour.

Preheat the oven to 375.  Roll the dough into rounded spoonfuls, place two inches apart on a parchment-lined baking sheet and flatten the dough balls slightly with your hand.  Bake for 8 minutes, until light golden brown.  Cool for 1 minute on the baking sheet, then transfer to a wire rack to cool completely.

Fill the cooled cookies with your choice of buttercream and jam.  These are delicious kept chilled in the refrigerator!

Yields about 2 dozen cookie sandwiches.


Recipe from Curly Girl Kitchen