Peanut Butter Cookie Sandwiches

Name: Peanut Butter Cookie Sandwiches
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 11 -
Ingredients: 1/2 cup unsalted butter; 1/2 cup light brown sugar; 1/3 cup granulated sugar; 1/2 cup creamy peanut butter; 1 large egg; 1 tsp vanilla extract; 3/4 cup all-purpose flour; 3/4 tsp baking soda; 1/4 tsp kosher salt; 1 cup old fashioned oats; 1 1/2 cups unsalted butter; 2 1/2 cups powdered sugar; 1 tsp vanilla extract; 1 Tbsp heavy whipping cream; 1/2 cup crushed peanuts

User Reviews

5.0

15 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
11 -
Calories
606 kcal
Course
Dessert
Cuisine
American

Peanut Butter Cookie Sandwiches

Dominic Jacobs

Report

Chewy peanut butter cookies sandwiched together with rich buttercream, and rolled in crushed peanuts!

Share:

I Made This!

Be the first!

Print

2 people printed this

Save this

Be the first!

Ingredients

Servings

PEANUT BUTTER COOKIES

1/2 cup unsalted butter softened to room temperature
1/2 cup light brown sugar packed
1/3 cup granulated sugar
1/2 cup creamy peanut butter
1 large egg
1 tsp vanilla extract
3/4 cup all-purpose flour
3/4 tsp baking soda
1/4 tsp kosher salt
1 cup old fashioned oats

BUTTERCREAM FILLING

1 1/2 cups unsalted butter (3 sticks) softened to room temperature
2 1/2 cups powdered sugar
1 tsp vanilla extract
1 Tbsp heavy whipping cream

EXTRAS

1/2 cup crushed peanuts (optional)

Add to Shopping List

Instructions

MAKE THE COOKIES

Preheat oven to 350 degrees. Line baking sheet with parchment paper and set aside.
In a large bowl, beat the butter, brown sugar, granulated sugar and peanut butter until light and fluffy. Add in the egg and vanilla, mixing until combined.
In a small bowl, whisk together the flour, baking soda and salt. Add half of the flour mixture into the wet mixture and beat until combined.
Add the remaining flour and mix again. Stir in the oats.
Form balls 1 1/2 to 2 Tbsp in size, or use a cookie scoop for more uniformly sized cookies. Place on a cookie sheet 2 inches apart. Bake for 8-10 minutes, just until the tops are set.
Allow the cookies to cool for a few minutes before removing them to a cooling rack. Cool completely before filling the cookies.

MAKE THE FILLING

Using a hand mixer or stand mixer, beat the butter for a few minutes until light and fluffy. Slowly add in the powdered sugar, 1/2 cup at a time, and continue mixing in between each addition. The mixture will appear very crumbly at this point.
Add in the vanilla and heavy cream and continue mixing until the texture changes to be smooth and creamy.

ASSEMBLE THE COOKIE SANDWICHES

Fill a piping bag with buttercream and use a 1M tip for a ruffled look or you can cut the tip of the bag off for a more solid look.
Alternatively, spread the buttercream onto the flat side of a cookie and sandwich another one, flat side down, on top.
If using the crushed peanuts, place them on a plate. Once a cookie sandwich has been assembled, roll the edges in the crushed nuts. Repeat with all remaining cookie sandwiches.

Nutrition Information

Show Details

Calories 606kcal (30%) Carbohydrates 57g (19%) Protein 6g (12%) Fat 41g (63%) Saturated Fat 23g (115%) Cholesterol 110mg (37%) Sodium 198mg (8%) Potassium 140mg (4%) Fiber 2g (8%) Sugar 44g (88%) Vitamin A 1079IU (22%) Calcium 31mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 11-

Amount Per Serving

Calories 606 kcal

% Daily Value*

Calories	606kcal	30%
Carbohydrates	57g	19%
Protein	6g	12%
Fat	41g	63%
Saturated Fat	23g	115%
Cholesterol	110mg	37%
Sodium	198mg	8%
Potassium	140mg	3%
Fiber	2g	8%
Sugar	44g	88%
Vitamin A	1079IU	22%
Calcium	31mg	3%
Iron	1mg	6%