Peanut Butter Sandwich Cookies
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
6 mins
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Total Time
21 mins
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Servings
60
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Calories
150 kcal
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Course
Baked Goods
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Cuisine
American
Peanut Butter Sandwich Cookies
Description
Peanut Butter Sandwich Cookies start by creaming room-temperature salted butter, creamy peanut butter, granulated sugar, and brown sugar. Vanilla extract and eggs are incorporated before adding dry ingredients including flour, baking soda, and salt. The dough is formed into 1-inch balls, flattened with fork tines for a criss-cross pattern, and baked briefly at 375ºF.
The cookies bake quickly, leaving them slightly soft on the inside with characteristic fork marks on top. After cooling for a few minutes on the baking sheet, the cookies are sandwiched together with a creamy filling made from additional creamy peanut butter, powdered sugar, vanilla, and milk. This filling adds extra peanut butter flavor with sweet, smooth texture.
These cookies make a large batch of bite-sized sandwich cookies suitable for sharing or storing in an airtight container. Using a piping bag for the filling can create a neat presentation. The recipe results in chewy peanut butter cookies with a sweet, creamy center.
Ingredients
- 1 cup butter room temperature, salted
- 1 cup peanut butter creamy
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 1 teaspoon vanilla extract
- 3 egg large
- 4 cups all-purpose flour lightly spooned and leveled
- 2 teaspoons baking soda
- 1/4 teaspoon salt
For the filling:
- 1/2 cup peanut butter creamy
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 5-6 tablespoons milk 2%
Instructions
Make the cookies:
- Preheat the oven to 375º Fahrenheit.
- In a large mixing bowl, use an electric mixer to cream the butter, peanut butter and sugars on medium speed. Add vanilla and mix. 1 cup salted butter, 1 cup creamy peanut butter, 1 cup granulated sugar, 1 cup packed brown sugar
- Add the eggs, one at a time, beating well after each addition. 1 teaspoon vanilla extract, 3 large eggs
- In a separate bowl, whisk together the flour, baking soda and salt. Add the dry ingredients to the wet ingredients in the mixing bowl and mix until well combined. Scrape the sides of the bowl as needed. 4 cups all-purpose flour, 2 teaspoons baking soda, 1/4 teaspoon salt
- Use a cookie scoop to shape the dough into 1 inch balls and place on an ungreased baking sheet. Flatten each dough ball in a criss-cross pattern with the tines of a fork.
- Bake the cookies for 5-6 minutes. Do not overbake! Remove the pan from the oven and leave the cookies on the cookie sheet for 2-3 minutes. The cookies will continue to absorb heat from the cookie sheet. After this, move the cookies to a wire rack to cool.
Make the filling.
- In a medium bowl, use the hand mixer to cream the ingredients for the filling together until well combined. If the frosting is too stiff, add enough milk to make it a light and spreadable creamy frosting. 1/2 cup creamy peanut butter, 3 cups powdered sugar, 1 teaspoon vanilla extract, 5-6 tablespoons 2% milk
- Spread the filling on half of the cookies and top each one with a second cookie.
Notes
- Store cookies in an airtight container to maintain freshness.
- Use commonly available peanut butter brands such as Jif, Skippy, Aldi, or Meijer based on preference or sales.
- For cleaner presentation, use a piping bag to apply the peanut butter filling evenly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 60Serving
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Calories | 150kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 18mg | 6% |
| Sodium | 108mg | 5% |
| Potassium | 62mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 109IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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