Peanut Butter Sandwich Cookies

Peanut Butter Sandwich Cookies

One of my great friends who adores all things peanut butter, will be celebrating her birthday this month and I thought it would be the perfect opportunity to find another amazing PB recipe to bake for her. In the past I’ve made her cupcakes but never a cookie. I looked through my recipes, then cookbooks and browsed the internet to find nothing that piqued my interest. 

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I finally went to one of my favorite cooking blogs, Smitten Kitchen, and searched for a peanut butter cookie recipe worthy of my friend. Success!

I have to say these cookies were delicious and everything you could ask for in a peanut butter delight. They’re crisp on the edges with an almost cake-like center. They also have layers of texture from the granulated sugar on the outside to the peanut butter chips hiding within the cookie.

Peanut Butter Sandwich Cookies 3

To make sure these were extra-happy-birthday-special, I decided to turn them into sandwich cookies by putting a healthy helping of chocolate buttercream in the middle. If you’re like my friend and a fan of peanut butter with a little chocolate on the side, then these are the sandwich cookies for you!

Peanut Butter Cookies
Adapted from the Magnolia Bakery Cookbook
Makes: About 45 cookies, Difficulty: Intermediate

Cookies:

  • 1 1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup smooth peanut butter at room temperature
  • 3/4 cup sugar
  • 1/2 cup firmly packed light brown sugar
  • 1 large egg
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1 cup peanut butter chips
  • For sprinkling: 2 tablespoons sugar, regular or superfine

Preheat oven to 350 degrees F. In a large bowl, combine the flour, baking soda, baking powder, and salt. Set aside.

In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter chips.

Place sprinkling sugar in a bowl. Drop by rounded tablespoonfuls into the sugar, then onto an ungreased cookie sheet (I lined my baking sheets with parchment paper), leaving several inches between for expansion. Using a fork, lightly indent with a criss-cross pattern, but do not overly flatten cookies. Bake for 10-12 minutes. Do not over bake. Cookies may appear to be underdone, but they are not.

Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.  Once the cookies are cooled, make the buttercream.

Chocolate Buttercream Frosting
Adapted from the Savory Sweet Life
Makes: About 1 1/2 cups, Difficulty: Beginner

Buttercream:

  • 1/2 cup unsalted butter
  • 1 3/4 cup powdered sugar
  • 1/4 cup cocoa powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 tablespoons heavy cream

Cream the butter for a few minutes with a hand mixer on medium speed. Turn off the mixer and sift the powdered sugar and cocoa into the mixing bowl. Turn the mixer on low and mix until the sugar and cocoa are absorbed by the butter.  Increase mixer speed to medium and add vanilla, salt, and cream and beat for 3 minutes until fluffy.

Prepare a piping bag with a 1/2-inch tip or a resealable plastic bag with the end snipped off.  Spoon frosting into the bag and pipe about a tablespoon onto the bottom of a cookie. Top with another cookie and press down gently so the frosting does not ooze out. Let set for at least 30 minutes before storing.

These cookies will store well in an airtight container for up to a week.

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