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Homemade Peanut Butter Sandwich Cookies

48

Take inspiration from the cookie aisle, and make homemade batches of familiar favorites.

  • Prep:
  • Total Time:
  • Yield: Makes 30

Source: Everyday Food, April 2009

Ingredients

  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups plus 2 tablespoons all-purpose flour (spooned and leveled)
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup packed light-brown sugar
  • 1 1/2 cups smooth peanut butter
  • 1 large egg
  • 1/2 cup whole milk
  • 1/2 cup granulated sugar

Directions

  1. In a bowl, whisk together baking soda, salt, and 2 cups flour; set aside. In a large bowl, using an electric mixer, beat butter, brown sugar, and 1 cup peanut butter until light and fluffy; beat in egg. With mixer on low, gradually add flour mixture, beating just until combined (do not overmix).

  2. Form dough into two 8-inch-long rectangular logs. Wrap each log in waxed or parchment paper; freeze until firm, about 1 hour.

  3. Preheat oven to 350 degrees, with racks in upper and lower thirds. With a sharp knife, slice dough 1/4 inch thick; place on two baking sheets, 1 inch apart. Bake until cookies are puffed, 12 to 15 minutes, rotating sheets halfway through. Transfer to wire racks; let cool.

  4. Make filling: In a saucepan, whisk milk and 2 tablespoons flour over medium until thickened, 2 minutes; let cool. In a bowl, using mixer, beat together 1/2 cup peanut butter and granulated sugar; beat in cooled milk mixture. Spread smooth sides of half the cookies with 1 tablespoon filling; sandwich with remaining cookies.

Cook's Notes

Freezing the dough for an hour makes it firm so it's easier to slice. Use a small paring knife for a clean and even cut. To freeze this dough for future use, wrap it well and keep in freezer up to 3 months.

Reviews Add a comment

  • _James_
    4 FEB, 2015
    Would it be possible to swap out the whole milk for the filling with condensed milk? Bet tha'd be super yummy !
    Reply
  • Mary Jane Smith
    9 FEB, 2013
    I just baked these. The cookie part is pretty dull and the filling is WAY too thin to create a sturdy filling that looks like the picture. I wouldn't make this recipe again.
    Reply
  • uujerri
    11 SEP, 2012
    Can this dough be rolled out?
    Reply
  • Sandra7824
    28 JUL, 2011
    Cookie part = peanuty and good. Filling part = okay Together = delicious!
    Reply
  • emiliarose
    19 MAY, 2011
    I ended up overmixing this as I felt it was the only way to get all the ingredients to mix properly- this meant I had a crumb-like misture that I then had to press into a dough which took a lot of work. They were delicious though!
    Reply
  • CTAmy
    17 MAY, 2009
    These are so delicious...a peanut butter lover's dream!
    Reply
  • anniequinn
    4 MAY, 2009
    I spread some with leftover chocolate icing and the peanut butter icing. I made others by mixing the peanut butter icing with some strawberry jam. They were all very yummy.
    Reply
  • kitkat0708
    28 APR, 2009
    Try dipping them in chocolate, I bet that would be good.
    Reply
  • sandybnfla
    27 APR, 2009
    These cookies are wonderful. My husband is a cookie monster and peanut butter is his very favorite He loves these! A little more trouble than regular PB cookies, but they are worth it.
    Reply
  • Abobrinha
    26 APR, 2009
    marycandle - if I am not too late, place the dough on waxed paper or plastic, roll it in a regular log and then shape it into a brick.
    Reply