PB Cookie Sandwiches (Printable Version)
# What You'll Need:
→ For the cookies
01 -
1 ½ cups regular flour
02 -
½ teaspoon baking soda
03 -
¼ teaspoon salt
04 -
¾ cup unsalted butter, room temperature
05 -
1 cup smooth peanut butter
06 -
½ cup white sugar
07 -
½ cup packed brown sugar
08 -
1 large egg
09 -
1 teaspoon vanilla extract
→ For the filling
10 -
¾ cup smooth peanut butter
11 -
1 ½ cups confectioners' sugar
12 -
1 teaspoon vanilla extract
13 -
2 tablespoons unsalted butter, room temperature
# Steps to Follow:
01 -
Turn your oven on to 350°F (175°C). Put parchment paper on two cookie sheets.
02 -
Grab a medium bowl and stir together the flour, baking soda, and salt. Put it aside for now.
03 -
Take a big bowl and mix the soft butter, smooth peanut butter, white sugar, and brown sugar until they're nice and fluffy.
04 -
Drop in the egg and vanilla into your butter mixture and beat well. Slowly add your flour mixture, stirring just enough to mix it all together.
05 -
Grab small spoonfuls of dough and roll them into little balls. Space them about 2 inches apart on your cookie sheets. Press each one down gently with a fork to make crosshatch marks.
06 -
Pop them in the oven for 10-12 minutes until they turn golden at the edges. Let them sit on the trays for 5 minutes, then move them to a cooling rack.
07 -
In a bowl, mix the smooth peanut butter, confectioners' sugar, vanilla, and soft butter until creamy and smooth.
08 -
After cookies are cool, spread filling on the flat bottom of one cookie and stick another cookie on top.
09 -
Put your finished cookies in a sealed container at room temp.
# Additional Tips:
01 -
Make sure your butter and peanut butter aren't cold when you start.
02 -
Try adding a tiny bit of salt to the filling for extra flavor.
03 -
If your dough feels too wet, cool it in the fridge for half an hour before shaping.
04 -
Want something different? Try pouring melted chocolate over the top of your finished cookies.
05 -
These treats will stay fresh in a sealed container for about a week.