peanut butter sandwich cookies

peanut butter sandwich cookies

there really is something old-fashioned and comforting about peanut butter. when we’re adults, we may snack on peanuts with a cocktail or smear some unsweetened, natural peanut butter on a piece of toast. but thoughts of peanut butter sandwiches and cookies seem to evoke walks home from school to find lunch waiting for us, washed down with cold milk before heading back on our way.

i was inspired to make these cookies because of the amazing peanut butter cookies from mabel’s bakery in toronto. they are chewy and filled with a divine peanut butter fudge. these are a treat, and one goes a long way. perfect with something cold to drink, and a few minutes to remember a time before sugar was bad and eating a cookie was always the right thing to do.

peanut butter sandwich cookies

3 cups all-purpose flour
1½ tsp. baking soda
1 tsp. baking powder
½ tsp. salt
1/2 cup softened butter
1 cup sugar
1 cup peanut butter
1/2 cup honey
2 large eggs
1 cup roughly chopped, roasted and salted peanuts

simple fudge filling:

1/2 cup smooth peanut butter
2 tbsp softened butter
pinch sea salt
2 cups sifted icing sugar
1/2 tsp. vanilla
1/4 cup heavy cream

in the bowl of a stand mixer fitted with the paddle attachment, cream the butter on high speed until light and fluffy. add the sugar and beat until light, about 4 minutes. add the honey and stir to combine. add the eggs, one at a time, scraping down sides and mixing well. stir together dry ingredients and peanuts. pulse to combine into a soft dough.

preheat oven to 350f. prepare two sheet pans by lining with silpats or parchment. use a 1 1/2″ scoop to portion out balls of cookie dough. roll each lightly into a ball and place 2 inches apart. bake for 15 minutes, switching tray position halfway through baking to ensure even browning. remove cookies to cooling racks and cool completely.

meanwhile, in the bowl of a food processor, toss in peanut butter and butter, and pulse a few times to combine. add the sea salt and the icing sugar, all at once, and pulse to combine. add the vanilla and cream. scrape down sides and pulse one more time to fully combine. scrape into bowl.

when cookies are cool, measure out a tablespoon of filling into your hand. roll to form a ball. place on the underside of one cookie, then top with another cookie and press lightly to spread the filling. repeat with remaining cookies. store in airtight container.

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1 Comment

  1. Hi!
    I’m Italian and in Italy peanut butter arrived just few years ago. Our peanut butter is Nutella 🙂 When I was a child eating bread whit Nutella or crepes with Nutella was, as you wrote, always the right thing to do. This for saying that, unfortunately, I have no souvenirs about peanut butter, but for sure, these cookies look so delicious! Really, I love them. The texture and the consistency of both the cookie and the filling is so perfect and tempting. I have just saved your recipe and I’ll try to make them as soon as I find a jar of good peanut butter, which is everything but easy here!

    Thank you for sharing this recipe,

    Agnese

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