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My family's been nuts about these hearty peanut butter sandwich cookies for ages. You'll fall in love with how the soft peanut butter cookies match up with the velvety filling. They make such a tempting sweet treat that folks grab them like crazy whenever we share them.
I came up with these cookies one soggy weekend when my kids were whining for something sweet. What began as just messing around in the kitchen turned into our family's signature treat that even the fussiest eaters ask for by name.
What You'll Need
- All-purpose flour: Creates the ideal texture with just enough softness in every bite
- Baking soda: Gives that subtle rise so cookies don't end up too heavy
- Salt: Brings out all the tastes and cuts through excessive sweetness
- Unsalted butter: Adds that luscious taste while letting you manage saltiness yourself
- Creamy peanut butter: The key player for cookies and filling alike; grab a decent brand for best outcome
- Granulated sugar: Brings sweetness and helps make those edges a bit crispy
- Brown sugar: Adds dampness and richness with its molasses tones
- Egg: Holds everything together and pumps up the richness factor
- Vanilla extract: Adds depth and cozy flavor to both parts of the cookie
- Powdered sugar: Makes the filling super smooth without any sugar grit
Simple Cooking Method
- Get Everything Ready:
- Heat your oven to 350°F and put parchment on your baking sheets. This temp makes cookies with lightly brown outsides but keeps them soft inside. The paper stops sticking and makes cleanup so much easier.
- Mix Dry Stuff:
- Stir flour, baking soda, and salt in a bowl until they're all mixed up. This makes sure every cookie tastes the same and has the right feel.
- Blend Fats and Sugars:
- Beat the softened butter, peanut butter, and both types of sugar until it looks lighter and fluffier, for about 3 minutes. Getting air in there really matters for how your cookies turn out.
- Put In Liquid Items:
- Mix egg and vanilla until they're all blended in but don't go overboard. You want everything looking smooth with no egg streaks showing.
- Join Everything Together:
- Slowly add your dry mix to your wet stuff, stirring just until you can't see flour anymore. A few tiny lumps are fine - mixing too much makes tough cookies.
- Form Your Cookies:
- Roll small spoonfuls of dough into balls and set them on your covered baking sheets. Leave about 2 inches between them since they'll grow while baking.
- Make Them Look Special:
- Push each dough ball with a fork to make criss-cross lines. This isn't just for looks - it helps them cook the same all over by making them flatter.
- Cook Them Just Right:
- Bake exactly 10-12 minutes until edges look golden but middles still seem a bit soft. They'll keep cooking after you take them out.
- Whip Up The Middle Part:
- Mix peanut butter, powdered sugar, vanilla, and butter until it's smooth as can be. You want it thick enough to stay put but easy enough to spread.
- Put Cookies Together:
- After cookies cool completely, spread filling on the flat side of one cookie and top with another. Press gently so filling reaches the edges without squishing out.
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Smooth peanut butter really shines in this recipe. I found that regular store brands work better than the natural stuff for consistent results. My little girl once called these 'happy little pillows' which fits perfectly - soft cookie outside with a surprise creamy center waiting inside.
Keeping Them Fresh
These sandwich cookies actually taste better a day later when the flavors have mingled together. Keep them in a sealed container at room temp for up to a week. If you need to store them longer, they freeze super well. Just put them in a single layer in a freezer container with parchment between layers and freeze up to three months. Let them sit out for about an hour before eating.
Try These Twists
If you love chocolate, try dipping half of each finished cookie sandwich in melted semisweet chocolate and let it harden. You can also throw some mini chocolate chips into the dough for a fun crunch. Another hit at my house is adding a thin smear of strawberry jam to the filling for a grown-up PB&J cookie that brings back childhood memories in a fancy new way.
Adjustments For Allergies
You can tweak these cookies for different dietary needs. If gluten's an issue, swap in a 1-to-1 gluten-free flour mix instead of regular flour. For folks who can't have peanuts, almond butter or sunflower seed butter works great. Just so you know, sunflower seed butter might turn a bit green when baked because it reacts with baking soda, but it's totally safe and tastes just as good.
Ways To Enjoy Them
These sandwich cookies go great with cold milk or hot coffee. For a fancy dessert, crumble a cookie over vanilla ice cream and pour some warm chocolate sauce on top. They also make wonderful presents when packed in a pretty tin or box with parchment paper lining.
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Common Recipe Questions
- → What's the trick to keeping the cookies soft?
Don't leave them in the oven too long and keep them in a sealed container at room temp.
- → Will natural peanut butter work in this recipe?
Sure, just stir it really well first so the oils aren't sitting on top and you get the right texture.
- → What can I use instead of powdered sugar for the filling?
You can take regular sugar and whiz it in a blender until it's super fine.
- → Should I chill the cookie dough before baking?
If it's too sticky to handle, pop it in the fridge for about 30 minutes so it's easier to roll into balls.
- → Any fun ways to switch up these cookies?
Try adding melted chocolate on top or putting a bit of jam between the cookies for a new twist.