Peanut Butter Filled Sandwich Cookies

My husband doesn’t ask for much in the way of food from me.

He’s a man that eats pretty well and doesn’t complain about much. I still can’t get him to love eggplant, but I can forgive him that one food aversion.

He does like his cookies though, and he enjoys nothing more than sitting down at the end of a long day with a big glass of milk and some cookies. I don’t make sweets every week and I certainly don’t make cookies every week, so when I saw him almost grab a package of cookies from the store, I cringed. No, we won’t be buying any of those thank you. So he put them back and asked if I would make him some cookies, and I couldn’t say no to that.

So I scrounged through some old recipes and found one for these beauties. Now I’m not a big peanut butter fan so I had to rely on my husband for feedback. He took one bite and said “oh my God these is amazing!” He quickly devoured the cookies and proclaimed “that was one fantastic cookie”. I’d say based on those reactions, we have a winner.

Just a last note, the filling, which I had all over my hands after filling these, was not sickeningly sweet. Just the perfect peanut butter/confectioners sugar balance.

Peanut Butter Filled Sandwich Cookies
recipe from Lisa@The Cutting Edge of Ordinary
PRINTABLE RECIPE
1 cup creamy peanut butter
1 stick butter (1/2 cup), softened
1 cup brown sugar, packed
1/2 cup white sugar
2 eggs at room temp
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda

Peanut Butter Filling
1 1/4 cups creamy peanut butter
6 tablespoons unsalted butter, room temperature
1 3/4 cups Powdered sugar
2 -4 tablespoons heavy cream or milk
1 teaspoon vanilla extract

In a stand or electric mixer, cream peanut butter and butter together until very smooth. Add sugars and continue to beat until very creamy. Add in eggs and vanilla and mix until well combined. In a separate bowl, whisk flour, baking powder and baking soda together. Mix dry ingredients into peanut butter mixture just until combined – don’t over mix!

Roll dough into 1 tablespoon balls and place 2-3 inches apart on a baking sheet. I used a cookie scoop and they all came out the same size. Bake cookies at 350 for 12-15 minutes or just until edges are golden (mine took exactly 15 minutes but my cookies were a tad bigger than a tablespoon). Let cool for 5-10 minutes before transferring to cooling rack. Let cool completely.

Peanut Butter Filling:
Meanwhile, make the filling by beating peanut butter and butter together until creamy. Gradually mix in powdered sugar. Mix until well blended. Add the heavy cream or milk a few tablespoons at a time until mixture becomes creamy and spreadable. Add in more cream or milk if needed to reach desired consistency.

When cookies have cooled, spoon a heaping tablespoon of the filling onto the bottom side of half the cookies; top with remaining cookies right side up and push down to spread filling.