Peanut Butter Sandwich Cookies
These heavenly Peanut Butter Sandwich Cookies are made with soft and chewy peanut butter cookies sandwiched together with a smooth and creamy peanut butter filling in the middle. A must make for peanut butter lovers!
Servings 12 cookie sandwiches
Calories 675kcal
Ingredients
Peanut Butter Cookies
- 1 cup unsalted butter
- 1 cup light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 cup creamy peanut butter not natural
- 3 cups all purpose flour spooned and leveled
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
Peanut Butter Filling
- 3 cups powdered sugar
- ½ cup creamy peanut butter
- ¼ teaspoon fine sea salt
- ¼ cup whole milk
Instructions
Peanut Butter Cookies
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper and set aside.
- In a large bowl or the bowl of a stand mixer, add butter, brown sugar and granulated sugar and cream together until smooth, 2 to 3 minutes.1 cup unsalted butter, 1 cup light brown sugar, ½ cup granulated sugar
- Beat in the eggs until they are fully incorporated. The mixture should be smooth.2 large eggs
- Add the peanut butter and mix until combined.1 cup creamy peanut butter
- Combine flour, baking soda and salt in a small bowl. Whisk to combine and then stir into cookie dough just until no streaks remain.3 cups all purpose flour, 1 teaspoon baking soda, ½ teaspoon fine sea salt
- Scoop the cookie dough and form into balls roughly 1 ½ inches in diameter. Place on the prepare baking sheet and bake them eight at a time for 10 to 12 minutes.
- Remove the cookies from the oven and let sit on the baking sheet for 5 minutes before transferring to a cooling rack. Allow the cookies to cool completely while you prepare the peanut butter filling.
Peanut Butter Filling
- Combine the powdered sugar, peanut butter, salt and milk in a medium bowl and mix together until smooth and creamy.3 cups powdered sugar, ½ cup creamy peanut butter, ¼ teaspoon fine sea salt, ¼ cup whole milk
- Pipe or spoon the filling onto the bottom of half the cookies and top with the remaining cookies.
- Serve and enjoy!
Notes
Storage: Store leftover cookies in an airtight container at room temperature for up to 4 days. If the filling gets too soft, just pop in the fridge for 15 minutes to firm up. The cookies can be tightly wrapped and stored in the refrigerator for up to 1 week.
Freezer: For longer storage, you can freeze the cookies. Place them in a single layer on a baking sheet to freeze them individually before transferring them to a freezer-safe bag or container. When ready to eat, allow them to thaw at room temperature.
Do not use natural peanut butter in this recipe. See post above for more tips and information on this recipe.
Nutrition
Calories: 675kcal | Carbohydrates: 88g | Protein: 12g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 397mg | Potassium: 264mg | Fiber: 2g | Sugar: 59g | Vitamin A: 526IU | Calcium: 52mg | Iron: 2mg
