Peanut Butter Sandwich Cookies

Peanut Butter Sandwich Cookies 8.12.11

Finally, the weather has been mild enough that I can turn on the oven to bake without fighting against the cooling efforts of the air conditioner.  And yes, these cookies are pretty delicious.  We learned quickly though that the filling will all ooze out the sides when you bite into one of the cookies unless they are chilled.

Recipe

Ingredients

Cookie

• 2 c flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 1/2 sticks (3/4 c) butter, room temperature
• 3/4 c smooth peanut butter
• 1/2 c granulated sugar
• 1/2 c packed light brown sugar
• 1 large egg
• 1 tsp vanilla extract

  Filling

• 6 Tbs butter, room temperature
• 3/4 c confectioners' sugar
• 3/4 c smooth peanut butter
• 3 Tbs heavy cream

For the cookies: in a bowl, whisk together flour, baking soda and salt and set aside. In the bowl of a stand mixer, place butter, peanut butter and both sugars and beat on medium-high speed until light and fluffy, about 2 to 3 minutes. Add the egg and vanilla and beat to combine. With mixer on low, add flour mixture and beat until incorporated, about 1 minute.

Shape dough into 1 1/4 inch balls.  Place about 3 inches apart on cookie sheet lined with parchment paper. Flatten in crisscross pattern with fork dipped in granulated sugar.  Bake 12 minutes at 375F or until light brown. Transfer to a wire rack to cool completely.

While the cookies are cooling make the filling. In the bowl of an electric mixer fitter with the paddle attachment, combine all of the filling ingredients. Beat on medium-high speed until light and fluffy, about 5 minutes, scraping down the sides of the bowl as needed. (Use immediately or transfer to an airtight container and refrigerate up to three days. If refrigerated, let filling stand at room temperature to soften before using.)

Using a spatula, spread 1 tablespoon filling onto the flat sides of half of the cookies. Sandwich with remaining cookies, keeping the flat side down. Refrigerate.