Peanut Butter Cream Sandwich Cookies
Indulge in the ultimate peanut butter lover's dream with these irresistible Peanut Butter Cream Sandwich Cookies! This decadent recipe features soft, chewy cookies made with the perfect blend of creamy peanut butter, brown sugar, and a hint of vanilla, creating a classic crisscross texture that’s as charming as it is delicious. The magic happens when they're paired with a luscious, whipped peanut butter cream filling, adding a rich and creamy contrast to every bite. With just 30 minutes of prep time and a quick 10-minute bake, these sandwich cookies are not only easy to make but also perfect for satisfying sweet cravings. Whether for a crowd-pleasing dessert or a delightful treat for peanut butter fans, these cookies are simply irresistible. Perfectly soft, creamy, and packed with peanut butter flavor—this recipe will have everyone coming back for more!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup creamy peanut butter
- 2 whole large eggs
- 2 teaspoons vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 cups powdered sugar
- 2 tablespoons heavy cream
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together 1 cup of softened butter, 1 cup of granulated sugar, 1 cup of packed brown sugar, and 1 cup of creamy peanut butter until the mixture is light and fluffy.
Beat in 2 large eggs and 2 teaspoons of vanilla extract until well combined.
In a separate bowl, whisk together 2.5 cups of all-purpose flour, 1 teaspoon of baking soda, and 0.5 teaspoon of salt.
Gradually add the dry ingredients to the wet mixture, mixing until a smooth dough forms.
Scoop the dough into tablespoon-sized balls and place them onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Gently flatten each ball with a fork, creating a crisscross pattern on top.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Allow the cookies to cool completely on a wire rack before filling.
To make the filling, beat together 0.5 cup of softened butter, 1 cup of creamy peanut butter, 2 cups of powdered sugar, and 2 tablespoons of heavy cream until smooth and fluffy.
Spread a generous layer of the filling onto the flat side of a cookie, then sandwich it with another cookie. Repeat with the remaining cookies and filling.
Serve immediately or store the sandwich cookies in an airtight container for up to 3 days.
Nutrition Facts
Calories |
6919 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 333.5 g | 428% | |
| Saturated Fat | 153.2 g | 766% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 919 mg | 306% | |
| Sodium | 3726 mg | 162% | |
| Total Carbohydrate | 919.7 g | 334% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 652.8 g | ||
| Protein | 104.5 g | 209% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 464 mg | 36% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 2280 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
