Peanut Butter Sandwich Cookies

  Last week I had a “must-have-cookies-immediately!” moment and went in search of one of my favorite store brands, the Peanut Butter Creme Sandwich Cookie. The cookies are in mass supply in Denver, but despite trips to three  – THREE! – different grocery stores here in Seattle, there were none to be found. Very upsetting! I consoled myself with some other cookies (not to be named, they weren’t as good), but it obviously wasn’t the same.

 

So as to never deal with such issues again, I decided it was high time I starting making my own peanut butter cookie with a filling. Since I prefer a chewy cookie, plus a bit of chocolate tossed in with my peanut butter, I ended up with a treat nothing like my store-bought favorites. But I dare say that I like these much better!

 

 

To create a chewier cookie, I used bread flour since the extra protein in the flour creates the texture I was after. The additional egg yolk and milk add moisture. The cookies are great on their own – and the buttercream obviously adds quite a bit of sweetness – so they can happily be eaten as they are, without turning them into sandwich cookies.

 

The recipe is straight forward, but here are a few photos.

 

The batter just after adding all the ingredients (except chocolate chunks)

 

 

 

And with chocolate added

 

 

 

Ready for the oven

 

 

 

And the final product!

 

 

 

Peanut Butter Sandwich Cookies

makes about two dozen sandwich cookies

printer friendly version

 

1 ¾ bread flour

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

 

1/2 cup unsalted butter, at room temperature

1 cup peanut butter, at room temperature

3/4 cup firmly packed light brown sugar

½ cup white sugar

1 large egg

1 large egg yolk

1 tablespoon milk

1 teaspoon vanilla extract

1 cup chocolate chunks

 

 

1. Preheat oven to 350 degrees. Line a baking sheets with parchment paper.

 

2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt, and set aside.

 

3. In a separate large bowl, beat butter and peanut butter together until creamy.

 

4. Next, add both sugars and beat until smooth. Add the egg and egg yolk and mix well, then the milk and vanilla extract.

 

5. Add the flour mixture to the peanut butter/butter/sugar mixture, and beat thoroughly. Stir in the chocolate chips.

 

6. Form dough into balls and place onto a cookie sheet. I made my cookies fairly small, using about a tablespoon sized amount for each. You can use a cookie scoop to measure out the amount, and then your hands to roll them into balls.

 

7. Bake for 8-11 minutes, being careful not to over bake. The cookies should be taken out of the oven when they appear slightly underdone. Allow them cool on the baking sheet for about 5 minutes, then transfer to a cooling rack.

 

8. Once the cookies are entirely cool, spread half with peanut butter filling, and top with a similar sized cookie. I wrapped the cookies individually in plastic wrap and stored in the fridge. Delicious!

 

 

 

Peanut Butter Buttercream Filling

 

3 tablespoons unsalted butter, at room temperature

½ cup peanut butter

1 cup powdered sugar

2 tablespoons milk

 

 

1. Beat together butter and peanut butter until creamy

 

2. Beat in powdered sugar.

 

3. Slowly add in milk until filling reaches desired consistency (add more or less, as needed)

 

 

 

 

 

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