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Peanut Butter Sandwich Cookies
Once a week, my son Billy ( adorable, 29 and single, I'm just sayin') comes over for dinner and dessert. This week, this was dessert. His unbiased opinion of his mom's cookies? Delicious! That's my baby boy! A soft peanut butter cookie with a peanut butter, chopped nut and chocolate chip filling. Sinfully rich, you couldn't eat too many of these in one sitting....pace them through out the day! LOL!! I took them to work and shared with some of my favorite customers. It was great to see the look on their faces as they savored them. This is an outstanding cookie and definitely a keeper. How good would this be with a chocolate filling or a banana flavored filling? Oh, the possibilities! Enjoy! Ingredients
- For the cookies:
- 6 oz. (1-1/3 cups) all-purpose flour
- 2 oz. (2/3 cup) cake flour
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 6 oz. (12 Tbs.) unsalted butter, completely softened at room temperature
- 3/4 cup smooth peanut butter
- 1/2 cup sugar
- 1/2 cup firmly packed light brown sugar
- 1 tsp. pure vanilla extract
- 1 large egg
- For the filling:
- 1-1/2 cups confectioners' sugar
- 3 oz. (6 Tbs.) unsalted butter, softened at room temperature
- 3/4 cup smooth peanut butter
- 3 Tbs. heavy cream
- 1/4 cup coarsely chopped roasted unsalted peanuts
- 1/4 cup coarsely chopped semisweet chocolate, or mini semisweet chocolate chips
Directions
- To make the cookies
- Heat the oven to 350°F.
- Line two baking sheets with parchment.
- In a medium bowl, sift together the two flours, baking soda, and salt.
- In the bowl of an electric mixer, cream the butter, peanut butter, and sugars with the paddle attachment until light and fluffy. Add the vanilla and egg; continue creaming until smooth and fluffy, about 3 min. with an electric mixer (longer by hand).
- Stir in the flour mixture by hand just until it's incorporated; don't over mix or the cookies will be tough.
- Drop heaping tablespoonfuls of batter, spaced about 2 inches apart, onto the lined baking sheets. With floured fingers, flatten each dab of batter into a 2-inch round.
- Bake until the cookies are puffed and golden, 12 to 14 min., rotating the baking sheets if needed for even baking. Transfer cookies to a rack to cool.
- While the cookies cool, make the filling
- In a small bowl, cream the confectioners' sugar, butter, and peanut butter until smooth. Add the heavy cream; continue creaming until smooth and fluffy. Stir in the chopped peanuts and chocolate.
- To assemble
- Transfer the cooled cookies to a work surface, flipping half of them over. With an offset spatula or a butter knife, spread a scant teaspoon of filling onto each turned-over cookie. Set another wafer on top of each filled cookie, pressing gently to spread the filling. Store sealed at room temperature or in the refrigerator.
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