Peanut Butter Sandwich Cookies
Soft and chewy peanut butter cookies with peanut butter buttercream.
Ingredients
For the Cookies
- 1/2 cup (113 g) unsalted butter, cold and cut into cubes
- 3/4 cup (187.5 g) creamy peanut butter, I use Skippy
- 1 1/4 cup (275 g) light brown sugar, packed
- 3 tablespoons (45 g) milk
- 1 tablespoon (13 g) pure vanilla extract
- 1 large egg, cold
- 1 3/4 cup plus 2 tablespoons cup (225 g) all-purpose flour
- 1 teaspoon (4 g) baking soda
- 1 teaspoon (6 g) salt
For the Buttercream
- 3/4 cup (169.5 g) unsalted butter, slightly cold
- 1/2 cup (120 g) smooth peanut butter
- 1/2 teaspoon (2.1 g) vanilla extract
- 2 1/2 cups (312. 5 g) powdered sugar, measured then sifted
- 2 tablespoons (28 g) heavy whipping cream
- pinch of salt
Instructions
- Makes about 14 large cookies.
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
- In the bowl of an electric mixer, fitted with the paddle attachment, combine the butter, peanut butter, brown sugar, milk and vanilla. Beat on medium speed until well blended, about one minute.
- Add the egg and beat until just combined.
- Add the flour, baking soda and salt and mix on low speed until just combined.
- Roll cookie dough balls, about the size of golf balls. Place 12 on a cookie sheet. Using the back of a fork, press gently into the cookie and then again the opposite direction.
- Bake for 9 to 10 minutes, or until slightly golden brown on top. Do not over bake. In fact, I like these underdone just a little. Let the cookies cool completely before adding buttercream.
- You should have 28 cookies to make 14 sandwich cookies.
For the Cookies
- In the bowl of a stand mixer fitted with the paddle attachment, or a hand mixer, beat the butter and peanut butter until smooth, about 2 minutes.
- Stir in the vanilla.
- With the mixer on low speed, slowly add the powdered sugar, followed by the heavy cream. Turn the mixer to medium-high speed and beat the buttercream until smooth.
- Using a piping bag with a round piping tip, pipe a swirl of buttercream on 14 of the cookies.
- Place a cookie on top of each cookie with buttercream and press gently to spread the filling a bit.