Ingredients
- For the cookies:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup unsalted butter, softened
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- ¾ cup creamy peanut butter
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- For the filling:
- ½ cup creamy peanut butter
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons milk, as needed
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, cream the butter, brown sugar, and granulated sugar until fluffy.
- Mix in peanut butter, egg, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients and stir until just combined.
- Scoop dough into small balls, place on baking sheet, and flatten each with a fork in a crisscross pattern.
- Bake for 10–12 minutes or until lightly golden. Let cool on the pan for 5 minutes, then transfer to a wire rack.
- For the filling: Beat peanut butter and butter until smooth. Add powdered sugar and vanilla, then mix. Add milk 1 tablespoon at a time until the consistency is creamy and spreadable.
- Once cookies are fully cooled, spread filling on the flat side of one cookie and sandwich with another.
Notes
- Use crunchy peanut butter for texture.
- Add honey or maple syrup to the filling for extra sweetness.
- Dip in melted chocolate for a fancier twist.
- Chill dough slightly if cookies spread too much during baking.
- Let chilled cookies come to room temperature before serving for soft filling.
- Prep Time: 20 minutes
- Cook Time: 12 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 270
- Sugar: 18g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg
