These peanut butter sandwich cookies are soft, chewy, and oh so satisfying. They stay soft and fresh for a week, so they’re a good treat to make ahead. 
- 1 cup unsalted butter
- 1 cup creamy peanut butter
- 1 cup sugar
- 1 cup brown sugar, packed
- 1 teaspoon vanilla
- 3 eggs, room temperature
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- sea salt and decorating sugar for garnish, optional
- ½ cup creamy peanut butter
- 3 cups powdered sugar
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 5-6 tablespoons whole milk
- Preheat oven to 375 degrees F. Line baking sheets with parchment or silicone mats.
- In mixing bowl, cream butter, peanut butter, and sugars until fluffy. Add vanilla and eggs, and beat well.
- Combine flour, baking soda, and salt. Add to creamed mixture, and stir just to combine.
- Roll into 1 inch balls and place 2 inches apart on prepared sheets.
- Flatten to 3/8 inch thickness with the bottom of a glass, and make fork hashtag imprints in top.
- Bake at 375 degrees for 7-8 minutes or until golden.
- Let stand on baking sheet for 2 minutes, then cool completely on wire racks.
- Beat together all ingredients until smooth.
- Spread or pipe onto half of the cookies, and top each with another cookie.
- Refrigerate for at least on hour before eating.
- Store in the fridge.
- Makes 36 (3-inch) cookies -or- 18 sandwich cookies.
Whisk together
3 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
Set aside.
Combine in a mixing bowl:
1 cup unsalted butter
1 cup creamy peanut butter
1 cup sugar
1 cup brown sugar, packed
Beat until creamy.
Add, and beat well:
1 teaspoon vanilla
3 eggs, room temperature
Add dry ingredients, and stir just to incorporate fully.
Shape into 1-inch balls, and place 2 inches apart on prepared baking sheets.
Flatten to 3/8 inch with the bottom of a glass.
Use a fork to make hashtag imprints on each cookies.
If desired: sprinkle tops with sea salt and decorating sugar. Then bake at 375 degrees for 7 to 8 minutes until golden.
Let sit on baking sheet for 2 minutes, then remove to wire rack.
Allow to cool completely.
Make the filling.
In a mixing bowl, combine
½ cup creamy peanut butter
3 cups powdered sugar
1 teaspoon vanilla
¼ teaspoon salt
5-6 tablespoons whole milk
Beat until smooth and creamy.
If desired: place filling in a plastic bag, and trim off one corner of the bag.
Use the bag to pipe the filling onto the bottoms of half the cookies. -or- spread the filling on half of the cookies.
Place the other half of the cookies on top of the filling, and gently press down until the filling comes to the edge.
Refrigerate for at least an hour. This allows the filling to set up so that it doesn’t squish out when you bite into it. Store in the fridge and they’ll stay fresh for a week.
SOFT and DELICIOUS!