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Peanut Butter Sandwich Cookies

The dough in this recipe will freeze, well wrapped, for up to 3 months.

  • prep: 25 mins
    total time: 40 mins
  • yield: Makes 30

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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

Cook's Note

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.

Directions

  1. Step 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. Step 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. Step 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. Step 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.

Source
Everyday Food, April 2009

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Reviews (15)

  • 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.

  • 11 Sep, 2012

    Can this dough be rolled out?

  • 28 Jul, 2011

    Cookie part = peanuty and good.
    Filling part = okay
    Together = delicious!

  • 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!

  • 17 May, 2009

    These are so delicious...a peanut butter lover's dream!

  • 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.

  • 28 Apr, 2009

    Try dipping them in chocolate, I bet that would be good.

  • 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.

  • 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.

  • 24 Apr, 2009

    There must be an error in this printing.....the slices would have to be 1/4 inch thick.

  • 24 Apr, 2009

    How do you make a rectangular log?

  • 24 Apr, 2009

    These are fantastic!!! Everyone at work ate them up immmediaely. The filling elevates these cookies to the next level!

  • 8 Apr, 2009

    Very addicting. I accidently put all the flour in the cookie dough and it was still good, but can't wait to try them out the right way. So note: the flour goes in the dough AND the filling!

  • 26 Mar, 2009

    Incredibly delicious. They get softer and yummier on day 2 - if they happen to last that long.

  • 25 Mar, 2009

    These are insanely good. My new mission in life is to make these cookies. My filling came out much creamier than pictured and there was plenty to fill all the cookies and then some.