Peanut Butter Sandwich Cookies

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For the cookies:

2 ½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup unsalted butter, room temperature

1 cup granulated sugar, plus 1 cup for rolling

1 cup packed brown sugar

1 cup creamy peanut butter

2 large eggs

1 teaspoon pure vanilla extract

For the filling:

10 tablespoons unsalted butter, room temperature

½ cup creamy peanut butter

1 tablespoon heavy cream

1 teaspoon pure vanilla extract

Pinch salt

1 cup powdered sugar

Anweisungen

For the cookies:

Adjust an oven rack to the middle position. Preheat the oven to 350. Line two baking sheets with parchment paper.

In a medium bowl, whisk together the flour, soda, and salt.

In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until creamy. Add 1 cup of the granulated sugar and the brown sugar, and beat again until light and fluffy, 3-5 minutes. Add the peanut butter and mix on low until combined. Add the eggs and vanilla, and mix on medium until combined. Add the flour mixture and mix on low until just combined.

Put the remaining 1 cup of sugar in a small bowl. Scoop the cookies to the size you prefer (I made mine about 2 heaping tablespoons each) and roll them in the sugar. Place the cookie balls on the prepared baking sheets, and gently press the cookies with the bottom of a glass dipped in sugar. Add criss-cross marks with a fork if desired.

Bake 11-13 minutes, until the edges are set and golden and the center is still a little under baked. Move the pans to a wire rack and let the cookies completely cool before removing and filling with frosting.

For the filling:

In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until creamy.

Add the peanut butter and beat again until combined and creamy. Add the heavy cream, vanilla, and salt, and mix on low until combined, scraping down the sides as necessary.

Add the powdered sugar and beat on low until combined, then increase the speed to medium and beat until light and fluffy, 4-5 minutes.

Place 1-2 tablespoons of buttercream on the bottom of one cookie. Top with another cookie, and gently press together.

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