- See more at: http://blogtimenow.com/blogging/automatically-redirect-blogger-blog-another-blog-website/#sthash.FAKOYWxZ.dpuf Simply Rice and Beans: Peanut Butter Sandwich Cookies

Tuesday, November 26, 2013

Peanut Butter Sandwich Cookies

My favorite cookies are Oatmeal Raisin Cookies and my husband's favorite cookies are Peanut Butter.  So, today I decided to make him some Peanut Butter Sandwich Cookies.  He is going to be a happy husband. 

These are really easy to make.  Make these ahead of time this holiday and enjoy them with your family.

The cookies have a nice soft, but crunchy texture and the filling is super creamy.  Just Perfect!!

Cookie Ingredients

1/2 cup unsalted butter, room temperature
3/4 cup peanut butter, creamy or chunky
1/2 cup light brown sugar
1/2 cup granulated sugar
1 large egg
1 tsp vanilla
1 cup all purpose flour
1/2 tsp baking soda
1/4 tsp salt

Peanut Butter Filling Ingredients

4 tbsp of unsalted butter
1/4 cup confectioners sugar
3/4 cup peanut butter
1/2 tsp salt

For the Cookies

Preheat oven to 350 Degrees F

Place oven rack in the center and line 2 cookie sheets with parchment paper.

In the bowl of your mixer beat together the butter, peanut butter and sugars until light and fluffy.  Add the egg and vanilla extract and beat to combine.  In a separate bowl whisk together the flour, baking soda and salt.  Add to the peanut butter mixture and beat to combine.

Take one tablespoon of batter and place on cookie sheet 2 inches between each cookie mount.  Press the dough with the back of the fork that has been dipped in granulated sugar. Bake for 10-12 minutes or until the cookies are light brown around the edges.  Cool completely on a wire rack.

For the Filling

Beat all ingredients in your mixer fitted with the paddle attachment on medium until smooth.  

To Assemble

Take one peanut butter cookie and spread about 1 tbsp of the filling onto the flat side of the cookie. Top with a second cookie, flat side down to make a sandwich. If not serving right away, cover and refrigerate.

Source: Joy of Baking and Martha Stewart.com

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