Buttery Peanut Butter Sandwich Cookies
Yield: 35 medium sandwich cookies
This easy peanut butter sandwich cookies recipe combines soft, chewy peanut butter cookies with a rich and creamy peanut butter filling. There's double the peanut butter in every bite!
Ingredients
for the peanut butter filling:
- 1.5 cups creamy peanut butter I used Skippy
- 6 tablespoons unsalted butter softened
- 2 tablespoons powdered sugar
- 2 tablespoons honey
- 1 teaspoon kosher salt
for the peanut butter cookies:
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1-2/3 cup old fashioned rolled oats
- ½ teaspoon kosher salt
- 1 cup plus 2 tablespoons unsalted butter softened
- ⅓ cup chunky natural peanut butter very well mixed
- ¾ cup sugar
- ⅔ cup packed brown sugar
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
Instructions
- A few things to note: The recipe I have included here reflects a smaller sized cookie than those served at Dahlia Bakery; I just wanted a slightly smaller cookie for our enjoyment at home. Also know that the shaped cookie dough requires at least 2 hours of chilling time before baking, so plan accordingly.
- For the peanut butter filling: In a medium bowl, combine all filling ingredients with a whisk.
- Cover and chill the mixture until you are ready to fill the cookies.
- For the peanut butter cookies: In a medium bowl, sift together flour, baking soda, and baking powder. Stir in oats and salt. Set dry ingredients aside.
- In the bowl of an electric stand mixer with the paddle attachment, combine the butter, chunky peanut butter, and sugars. Cream on medium-high speed until very fluffy and pale, at least 3 minutes, scraping down the mixing bowl as needed.
- Turn the mixer speed to medium-low and add the eggs, one at a time, beating to incorporate each egg, and scraping down the bowl as needed. Then beat in the vanilla extract.
- Add the dry ingredients on low speed in 3 to 4 additions and mix until just combined. Do not overmix. Remove the bowl from the mixer and scrape down the bowl with a rubber spatula, going all the way to the bottom of the bowl to mix in the dry ingredients well.
- With a medium scoop or a spoon, portion all the cookie dough into 1-tablespoon portions. Place the scoops on a parchment-lined baking sheet. You should have about 70 cookies. (You can place all the cookies close together for the chilling step - you will space them out for baking later.) Chill the scooped dough for at least 2 hours, or longer.
- When ready to bake the cookies, preheat the oven to 375° F. Arrange 12 cookies, spaced evenly apart, per prepared baking sheet. Set the baking sheet inside another baking sheet to “double pan”, and place it in the oven. Bake until evenly golden, about 12 minutes total, rotating the pan halfway through the cooking time (very important!).
- Remove the pan from the oven and cool on a wire rack about 10 minutes before removing the cookies with a metal spatula. Allow the cookies to cool completely. And be sure to cool the baking sheets between batches before re-using them.
- To make sandwich cookies: Place one cookie flat side up and spread with 1 tablespoon of filling. I used the same medium 1-tablespoon ice cream scoop. If you like a fuller sandwich cookie, you may need to make a bit more filling. Top with another cookie, flat side down, pressing gently. Repeat until all the cookies are assembled into sandwiches.
Notes
Printed with permission from Tom Douglas, with my adaptations included for smaller sized cookies.
Nutrition Information:
Serving: 1 Calories: 215kcal Carbohydrates: 26g Protein: 6g Fat: 11g Saturated Fat: 3g Polyunsaturated Fat: 6g Cholesterol: 18mg Sodium: 165mg Fiber: 2g Sugar: 10g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.