Peanut Butter Sandwich Cookies

Blog_February 10, 2013

I recently saw these on American’s Test Kitchen and had to make them immediately. Peanut butter is my favorite cookie, and put them in sandwich form … even better. I love America’s Test Kitchen and Cook’s Illustrated because their cooking has a scientific quality – they start with problems and work on solutions. Here, they wanted a cookie with serious peanut flavor and depth.  The cookie itself is extremely flavorful and crunchy, and the filling is soft and sweet. Without a doubt, my new favorite cookie recipe.

Peanut Butter Sandwich Cookies

 
Recipe Type: Dessert
Cuisine: American
Author: Slightly adapted from America’s Test Kitchen/Cook’s Illustrated
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Serves: 24 cookies
Ingredients
  • Cookies:
  • 1 1/4 cup roasted peanuts
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons unsalted butter, melted
  • 1/2 cup creamy peanut butter (do not use unsalted)
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 3 tablespoons whole milk
  • 1 large egg
  • Filling:
  • 3/4 cup creamy peanut butter
  • 3 tablespoons unsalted butter
  • 1 cup confectioners’ sugar
Instructions
  1. Adjust oven racks to the upper-middle and lower-middle positions and preheat oven to 350 degrees. Line two baking sheets with parchment paper.
  2. Pulse peanuts in food processor until finely chopped. Whisk flour, baking soda, and salt together in a bowl. Whisk butter, peanut butter, granulated sugar, brown sugar, milk, and egg together in a second bowl. Stir flour mixture into peanut butter mixture with a rubber spatula until combined. Stir in peanuts until evenly distributed.
  3. Using a tablespoon measure, place 12 mounds, evenly spaced, on the prepared baking sheet. Using a damp hand (I filled a small bowl with water and dipped my fingers in there before I touched each cookie), flatten mounds until 2 inches in diameter.
  4. Bake until golden brown and firm to the touch, about 15 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheet for 5 minutes. Transfer cookies to wire rack and let cool completely, about 30 minutes. Repeat portioning and baking remaining dough.
  5. For the filling: Microwave peanut butter and butter until butter is melted and warm, about 40 seconds. Using a rubber spatula, stir in confectioners’ sugar until combined.
  6. To assemble: Place half the cookies upside down on work surface. Place 1 level tablespoon warm filling in center of each cookie. Place second cookie on top of filling, right side up, pressing gently until filling spreads to edges. Assembled cookies can be stored in an airtight container for up to 3 days.
 
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One thought on “Peanut Butter Sandwich Cookies

  1. Sonya February 5, 2015 / 5:30 PM

    I thought that these cookies were SO good too!!!!!!!! I made all three fillings and thought the original filling was great, and the honey-cinnamon filling was to die for. The chocolate one didn’t do it for me. If you love peanut butter desserts and America’s Test Kitchen, I also highly recommend the Cook’s Country Peanut Butter Pie or Peanut Butter Pie with Chocolate Graham Crust (same filling) – SO amazing!! Or the Cook’s Country Soft and Chewy Peanut Butter Cookies. Both are so packed full of peanut butter flavor.

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