Peanut Butter Sandwich Cookies with Peanut Butter Filling

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Prep Time 1 hr
Cook Time 15 mins
Course Dessert, Snack
Servings 24

Equipment

  • Electric Mixer, 1-ounce ice Cream scoop (optional but recommended for the most uniform cookie sandwiches)

Ingredients
  

Peanut butter filling

  • 1 ½ cups creamy peanut butter
  • 6 tbsp unsalted butter softened
  • 2 tbsp powdered sugar
  • 2 tbsp honey
  • 1 tsp kosher salt

Peanut butter cookies

  • 1 ½ cups all purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 ⅔ cups rolled oats such as Quaker old fashioned
  • ½ tsp kosher salt
  • 1 cup unsalted butter softened
  • cup crunchy natural peanut butter such as Adams, well mixed
  • ¾ cup granulated sugar
  • cup packed brown sugar
  • 2 large eggs at room temperature
  • 1 tsp pure vanilla extract

Instructions
 

Filling

  • To make the peanut butter filling, combine all the filling ingredients in a bowl using a whisk.
  • Cover and chill the mixture until you are ready to fill the cookies.

Cookies

  • To make the peanut butter cookies, in a bowl, sift together the flour, baking soda, and baking powder.
  • Stir in the oats and salt.
  • Set the dry ingredients aside.
  • In the bowl of an electric mixer with the paddle attachment, combine the butter, chunky peanut butter, and sugars and cream on medium-high speed until very fluffy and pale, at least 3 minutes, scraping down the mixing bowl as needed.
  • Turn the mixer to medium-low and add the eggs, one at a time, beating to incorporate each egg and scraping down the bowl as needed.
  • 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.
  • Use an ice cream scoop to portion all the cookies in 1-ounce scoops (or use about 1 heaping tablespoon per cookie), placing the scoops on a parchment lined baking sheet.
  • You should have about 48 cookies. (You can place all the cookies close together for the chilling step—you will space them for baking later.)
  • Chill the scooped cookies for at least 2 hours or longer.

Baking

  • When you are ready to bake the cookies, preheat the oven to 375°F.
  • Arrange 8 cookies, spaced evenly apart and staggered, on each parchment-lined baking sheet. (Note: Do not flatten the cookies; they will flatten as they bake.)
  • Set the baking sheet inside another baking sheet to double pan and place it in the oven.
  • Bake until evenly golden, about 12 minutes, rotating the pan halfway through the cooking time.
  • If you have 2 double-panned pans in the oven at the same time, also switch them between the racks.
  • Remove the pan from the oven and cool on a wire rack for about 10 minutes before removing the cookies with a metal spatula.
  • Allow the cookies to cool completely before filling them.

Sandwich

  • To make a cookie sandwich, turn one cookie flat side up and spread with a little less than 2 teaspoons of filling. (If you have a 1-ounce scoop, you can slightly underfill it to portion the filling or underfill a tablespoon.)
  • Top with another cookie, flat side down, pressing gently.
  • Repeat until all the cookies are assembled into sandwiches.


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