Dessertscarlsbadcravings5.0
Soft and Chewy Peanut Butter Sandwich Cookies
These Peanut Butter Cookies are Irresistibly soft and chewy with the option to create SANDWICH Peanut Butter Cookies stuffed with melt in your mouth creamy peanut butter filling - because two cookies are better than one! These Peanut Butter cookies are easy to make without any dough chilling required and they're make ahead and freezer friendly too!
👥 22 Servings⏱️ Prep & Cook: 32 min⏳ Prep: 20 min🔥 Cook: 12 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- bowl
- whisk
📝 Preparation Steps
1
Line baking sheets with parchment paper or non-stick mats.
2
Peanut Butter Cookies: In a stand or electric mixer, cream peanut butter and butter together until very smooth. Add sugars and continue to beat until very creamy. Add in eggs and vanilla and mix until well combined.
eggs2
3
In a separate bowl, whisk flour, baking powder and baking soda together. Mix dry ingredients into peanut butter mixture just until combined – don’t overmix!
4
Roll dough into 1 tablespoon balls* and place 2-3 inches apart on a baking sheet. Press down with fork to make a criss-cross pattern. Bake cookies at 350 degrees F for ⏱️ 10-12 minutes or just until edges are golden (mine took exactly ⏱️ 11 minutes). Let cool for ⏱️ 5-10 minutes before transferring to cooling rack. If you like crispier cookies, simply bake longer.
5
Peanut Butter Filling: Meanwhile, make the Filling by beating peanut butter and butter together until very creamy. Gradually mix in powdered sugar. Mix until well blended. Add 1/4 cup heavy cream and vanilla and beat on medium speed for 2-3 more minutes until very smooth and fluffy, drizzling in more heavy cream if needed to reach desired consistency.
6
When cookies have cooled, spoon a heaping tablespoon of Peanut Butter Filling onto the bottom side of half the cookies; top with remaining cookies right side up and push down to spread filling. Store in an airtight container at room temperature for 3 days then refrigerate after that.
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