Buttery Peanut Butter Sandwich Cookies

Name: Buttery Peanut Butter Sandwich Cookies
Prep time: 2 h 20 min
Cook time: 12 min
Total time: 2 h 32 min
Yield: 35 medium sandwich cookies
Ingredients: 1.5 cups creamy peanut butter; 6 tablespoons unsalted butter; 2 tablespoons powdered sugar; 2 tablespoons honey; 1 teaspoon kosher salt; 1.5 cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon baking powder; 1-2/3 cup old fashioned rolled oats; ½ teaspoon kosher salt; 1 cup plus 2 tablespoons unsalted butter; ⅓ cup chunky natural peanut butter; ¾ cup sugar; ⅔ cup packed brown sugar; 2 large eggs; 1 teaspoon pure vanilla extract

User Reviews

5.0

3 reviews

Excellent

Prep Time
2 hrs 20 mins
Cook Time
20 mins
Total Time
2 hrs 32 mins
Servings
35 medium sandwich cookies
Calories
215 kcal
Course
Baked Goods
Cuisine
American

Buttery Peanut Butter Sandwich Cookies

Iris Warren

Report

If you think you've already had the best peanut butter cookies in the world, I challenge you with these Buttery Peanut Butter Sandwich Cookies. They are pure peanut butter heaven, in the most buttery, irresistible way!

Share:

I Made This!

Be the first!

Print

4 people printed this

Save this

Be the first!

Ingredients

Servings

for the peanut butter filling:

1.5 cups creamy peanut butter I used Skippy
6 tablespoons unsalted butter softened
2 tablespoons powdered sugar
2 tablespoons honey
1 teaspoon kosher salt

for the peanut butter cookies:

1.5 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1-2/3 cup old fashioned rolled oats
½ teaspoon kosher salt
1 cup plus 2 tablespoons unsalted butter softened
⅓ cup chunky natural peanut butter very well mixed
¾ cup sugar
⅔ cup packed brown sugar
2 large eggs at room temperature
1 teaspoon pure vanilla extract

Add to Shopping List

Instructions

A few things to note: The recipe I have included here reflects a smaller sized cookie than those served at Dahlia Bakery; I just wanted a slightly smaller cookie for our enjoyment at home. Also know that the shaped cookie dough requires at least 2 hours of chilling time before baking, so plan accordingly.
For the peanut butter filling: In a medium bowl, combine all filling ingredients with a whisk.
Cover and chill the mixture until you are ready to fill the cookies.
For the peanut butter cookies: In a medium bowl, sift together flour, baking soda, and baking powder. Stir in oats and salt. Set dry ingredients aside.
In the bowl of an electric stand mixer with the paddle attachment, combine the butter, chunky peanut butter, and sugars. Cream on medium-high speed until very fluffy and pale, at least 3 minutes, scraping down the mixing bowl as needed.
Turn the mixer speed to medium-low and add the eggs, one at a time, beating to incorporate each egg, and scraping down the bowl as needed. Then beat in the vanilla extract.
Add the dry ingredients on low speed in 3 to 4 additions and mix until just combined. Do not overmix. Remove the bowl from the mixer and scrape down the bowl with a rubber spatula, going all the way to the bottom of the bowl to mix in the dry ingredients well.
With a medium scoop or a spoon, portion all the cookie dough into 1-tablespoon portions. Place the scoops on a parchment-lined baking sheet. You should have about 70 cookies. (You can place all the cookies close together for the chilling step - you will space them out for baking later.) Chill the scooped dough for at least 2 hours, or longer.
When ready to bake the cookies, preheat the oven to 375° F. Arrange 12 cookies, spaced evenly apart, per prepared baking sheet. Set the baking sheet inside another baking sheet to “double pan”, and place it in the oven. Bake until evenly golden, about 12 minutes total, rotating the pan halfway through the cooking time (very important!).
Remove the pan from the oven and cool on a wire rack about 10 minutes before removing the cookies with a metal spatula. Allow the cookies to cool completely. And be sure to cool the baking sheets between batches before re-using them.
To make sandwich cookies: Place one cookie flat side up and spread with 1 tablespoon of filling. I used the same medium 1-tablespoon ice cream scoop. If you like a fuller sandwich cookie, you may need to make a bit more filling. Top with another cookie, flat side down, pressing gently. Repeat until all the cookies are assembled into sandwiches.

Notes

Printed with permission from Tom Douglas, with my adaptations included for smaller sized cookies.

Nutrition Information

Show Details

Serving 1 Calories 215kcal (11%) Carbohydrates 26g (9%) Protein 6g (12%) Fat 11g (17%) Saturated Fat 3g (15%) Polyunsaturated Fat 6g Cholesterol 18mg (6%) Sodium 165mg (7%) Fiber 2g (8%) Sugar 10g (20%)

Nutrition Facts

Serving: 35medium sandwich cookies

Amount Per Serving

Calories 215 kcal

% Daily Value*

Serving	1
Calories	215kcal	11%
Carbohydrates	26g	9%
Protein	6g	12%
Fat	11g	17%
Saturated Fat	3g	15%
Polyunsaturated Fat	6g	35%
Cholesterol	18mg	6%
Sodium	165mg	7%
Fiber	2g	8%
Sugar	10g	20%