Peanut butter sandwich cookies

8 servings
30 min
15 min


Number of serving: 8


2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/2 sticks butter, room temperature

3/4 cup smooth peanut butter

1/2 cup granulated sugar

1/2 cups packed brown sugar

1 large egg

1 teaspoon vanilla extract


  • In a bowl, whisk together flour, baking soda, and salt; set aside. Place butter, peanut butter and both sugars in bowl of an electric mixer fitted with paddle attachment; beat on medium-high speed until light and fluffy, 2 to 3 minutes. Add the egg and vanilla, and beat to combine, scraping down the sides of the bowl. With mixer on low, add reserved flour mixture and beat just until incorporated, about 1 minute.
  • Divide dough in half and shape into two flattened disks. Wrap in plastic and refrigerate at least 30 minutes or overnight.
  • Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper. On a lightly floured work surface, roll out dough to 1/4 inch thickness. Using a sharp knife, cut dough into 2 1/2 by 1 inch rectangles. Using the floured tines of a fork, score the top of each cookie. Transfer cookies to baking sheets, placing 1 1/2 inches apart, and refrigerate until firm, about 15 minutes.
  • Bake until edges are lightly golden and firm in the center, about 15 minutes. Transfer to wire rack to cool completely.
  • Filling:
    6 tablespoons butter, room temperature
    3/4 cup confectioners? sugar
    3/4 cup smooth peanut butter
    3 tablespoons heavy cream

    In the bowl of an electric mixer, combine all ingredients. Beat on medium-high speed until light and fluffy, about 5 minutes, scraping the sides of the bowl as needed. Use immediately, or transfer to refrigerator for 3 days.
  • Using an offset spatula, spread 1 tablespoon filling onto the flat side of half the cookies. Sandwich with remaining cookies, keeping the flat sides down. Once filled, cookies are best eaten the same day, but can be kept in refrigerator for a week.


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