Peanut Butter Sandwich Cookies
Indulge in the ultimate peanut butter treat with these decadent Peanut Butter Sandwich Cookies! Featuring soft, chewy cookies made from a perfectly balanced blend of creamy peanut butter, brown sugar, and vanilla, these delightful bites are irresistibly rich and flavorful. Sandwiched together with a luscious peanut butter filling that's irresistibly smooth and fluffy, these cookies are a dream for any peanut butter lover. Ready in just 30 minutes, this recipe is ideal for bake sales, cookie swaps, or a sweet homemade gift. Whether served with a tall glass of milk or enjoyed on their own, these sandwich cookies are a crowd-pleasing dessert that will have everyone asking for seconds!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup creamy peanut butter
- 2 pieces large eggs
- 2 teaspoons pure vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1.5 cups powdered sugar
- 0.5 cup creamy peanut butter (for filling)
- 0.25 cup unsalted butter, softened (for filling)
- 2 tablespoons milk
- 1 teaspoon pure vanilla extract (for filling)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
In a large mixing bowl, cream together 1 cup of softened unsalted butter, 1 cup of granulated sugar, 1 cup of packed brown sugar, and 1 cup of creamy peanut butter until smooth and fluffy.
Add 2 eggs and 2 teaspoons of vanilla extract to the mixture. Beat until well incorporated.
In a separate bowl, whisk together 2.5 cups of all-purpose flour, 1 teaspoon of baking soda, and 0.5 teaspoons of salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Using a tablespoon or cookie scoop, drop dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each ball of dough slightly with the back of a fork, creating a criss-cross pattern.
Bake the cookies in the preheated oven for 8–10 minutes, or until the edges are lightly golden. Do not overbake, as the cookies will firm up as they cool.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
While the cookies are cooling, prepare the filling. In a medium mixing bowl, beat together 1.5 cups of powdered sugar, 0.5 cups of creamy peanut butter, 0.25 cups of softened unsalted butter, 2 tablespoons of milk, and 1 teaspoon of vanilla extract until smooth and fluffy.
To assemble the sandwich cookies, pair the cooled cookies by size. Spread a generous amount of filling onto the flat side of one cookie, then top with the flat side of a second cookie to create a sandwich.
Repeat with the remaining cookies and filling.
Serve immediately, or store the cookies in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 225 mg | 10% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 34.4 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 30 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 168 mg | 4% | |
*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.
