Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes (plus cooling)
Servings: 12 sandwich cookies
Calories: ~320 kcal per sandwich cookie
Ingredients
For the Cookies:
- 1 cup creamy peanut butter
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
For the Filling:
- ½ cup creamy peanut butter
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk, as needed for consistency
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together peanut butter, softened butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
- Beat in the egg and vanilla extract until fully incorporated.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Roll tablespoon-sized portions of dough into balls, place them 2 inches apart on the baking sheets, and flatten with a fork in a crisscross pattern.
- Bake for 10–12 minutes or until edges are lightly golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Make the Filling: 8. Beat together peanut butter, butter, powdered sugar, and vanilla extract until smooth. Add milk 1 tablespoon at a time until spreadable.
Assemble: 9. Once cookies are cool, spread or pipe filling onto the flat side of half the cookies. Top with remaining cookies to form sandwiches.
Storage: Keep in an airtight container at room temperature for up to 5 days.
