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Peanut Butter Sandwich Cookies Recipe

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4.3 from 3 reviews

  • Author: Sara
  • Total Time: 2 hours 32 minutes
  • Yield: 48 cookies (24 sandwich cookies)
  • Diet: Vegetarian

Description

These Peanut Butter Sandwich Cookies are a delightful treat featuring a creamy peanut butter filling nestled between two chewy, oat-studded peanut butter cookies. With a perfect balance of sweetness and saltiness, these cookies are chilled before baking to help retain their shape and then baked until golden. Ideal for peanut butter lovers, they combine crunchy and creamy textures for an irresistible sandwich cookie experience.

Ingredients

Peanut Butter Filling

  • 1 1/2 cups creamy peanut butter (400 grams)
  • 6 tablespoons unsalted butter (softened)
  • 2 tablespoons powdered sugar
  • 2 tablespoons honey
  • 1 teaspoon kosher salt

Peanut Butter Cookies

  • 1 1/2 cups all-purpose flour (227 grams)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 2/3 cups old-fashioned rolled oats (99 grams)
  • 18 tablespoons unsalted butter (softened, 2 sticks plus 2 tablespoons)
  • 1/3 cup crunchy peanut butter (125 grams)
  • 3/4 cup granulated sugar (150 grams)
  • 2/3 cup packed golden brown sugar (150 grams)
  • 2 large eggs (at room temperature)
  • 1 teaspoon vanilla extract

Instructions

  1. Make the Peanut Butter Filling: In the bowl of a stand mixer fitted with the whisk attachment, combine creamy peanut butter, unsalted butter, powdered sugar, honey, and kosher salt. Mix on medium speed until the mixture is creamy and fully combined. Transfer to a separate bowl, cover, and refrigerate to chill.
  2. Prepare Dry Ingredients: Clean and dry the stand mixer bowl. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, kosher salt, and rolled oats until well combined. Set aside.
  3. Make the Peanut Butter Cookie Dough: Using the stand mixer fitted with the paddle attachment, beat the softened butter, crunchy peanut butter, granulated sugar, and golden brown sugar at medium-high speed until the mixture is pale and fluffy, about 3 to 4 minutes. Scrape down the bowl as needed.
  4. Add Eggs and Vanilla: Reduce the mixer speed to medium-low and add the eggs one at a time, mixing just until combined after each addition. Scrape down the bowl and mix in the vanilla extract until incorporated.
  5. Incorporate Dry Ingredients: Add the flour and oats mixture in two or three additions to the wet ingredients, mixing just until combined each time. Remove the bowl from the mixer and use a rubber spatula to scrape down the sides and incorporate any remaining dry ingredients from the bottom.
  6. Scoop and Chill Dough: Line a baking sheet with parchment paper. Using a 1-tablespoon scoop, portion the dough into evenly sized scoops and place them close together but not touching on the baking sheet. You should have about 48 scoops. Refrigerate the scooped dough for at least 2 hours to firm up.
  7. Preheat Oven and Prepare Baking Sheet: When ready to bake, preheat the oven to 375°F (191°C). Line another baking sheet with parchment paper and create a double pan by setting it inside a second baking sheet to prevent burning and uneven baking.
  8. Bake the Cookies: Arrange 8 to 12 chilled cookie dough scoops on the prepared baking sheet, spacing them at least an inch apart as the cookies will spread while baking. Bake for about 12 minutes, rotating the pan halfway through for even browning, until the cookies turn golden.
  9. Cool Cookies: Remove the cookies from the oven and allow them to cool on a wire rack for 10 minutes on the baking sheet before transferring them fully to a cooling rack. Repeat the baking process with the remaining dough.
  10. Assemble Sandwich Cookies: Once the cookies are completely cooled, turn one cookie bottom side up and place just under 2 teaspoons of the chilled peanut butter filling in the center. Top with another cookie, bottom side down, and gently press to spread the filling evenly. Repeat with remaining cookies to make sandwiches.

Notes

  • Chilling the cookie dough is essential to help the cookies maintain their shape during baking and achieve the perfect chewy texture.
  • Use room temperature eggs to ensure they blend smoothly into the dough.
  • The double pan setup is helpful to avoid over-browning the bottoms of the cookies while baking.
  • You can substitute crunchy peanut butter for creamy in the cookie dough if preferred, but the filling requires creamy peanut butter for smoothness.
  • Store assembled sandwich cookies in an airtight container for up to 3 days or freeze for longer storage.
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes per batch, approximately 30 minutes total
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/peanut-butter-sandwich-cookies-recipe/