Peanut Butter Sandwich Cookies

Are you a fan of Nutter Butters?  Because if so, you are going to want to make this upgraded version stat.  Whereas Nutter Butter cookies are dry and commercial tasting, this version is absolutely delicious and truly peanut butter-y.  The sweet and creamy filling is sandwiched between two wafers that offer a satisfying, buttery crunch.  While this cookie is rich and satisfying, it isn’t sickeningly so.  A single one is sure to satisfy the most discerning sweet tooth.

Ingredients:

Cookies:
2 c. all purpose flour
1/2 t. baking soda
1/4 t. salt
1 1/2 sticks unsalted butter, at room temperature
3/4 smooth peanut butter, preferably natural
1/2 c. granulated sugar
1/2 c. packed light-brown sugar
1 large egg
1 t. pure vanilla extract
Peanut Butter Filling

Directions:
In a bowl, whisk together flour, baking soda, and salt; set aside.  Place butter, peanut butter, and both sugars in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until light and fluffy, two to three minutes.  Add the eggs and vanilla, and beat to combine, scraping down the sides of the bowl.  With mixer on low, add reserved flour mixture and beaut until incorporated, about one minute.

Divide dough in half, and shape into two flattened disks.  Wrap in plastic and refrigerate at least thirty minutes or overnight.

Preheat the oven to 325°.  Line two large baking sheets with parchment paper. (If refrigerated overnight, let dough stand at room temperature to soften slightly.) On a lightly floured work surface, roll out dough to a scant 1/4-inch thickness.  Using a sharp knife, cut dough into 2 1/2 by-1-inch rectangles.  Using the floured tines of a fork, score the top of each cookie.  Transfer cookies to prepared baking sheets, placing 1 1/2 inches apart, and refrigerate until firm, about 15 minutes.

Bake, rotating  sheets halfway through, until golden around the edges and firm in the center, 15 to 20 minutes.  Transfer to a wire rack to cool completely.

Using an offset spatula, spread 1 T. filling onto the flat sides of half of the cookies.  Sandwich with remaining cookies, keeping the flat sides down.  Unfilled cookies can be kept in an airtight container at room temperature for up to one week.  Once filled, cookies are best eaten the same day, but can be kept in the refrigerator for up to three days.

Filling ingredients:
6 T. unsalted butter, room temperature
3/4 cup powdered sugar
3/4 c. smooth peanut butter, preferably natural
3 T. heavy cream

Directions:
In the bowl of an electric mixer fitted with the paddle attachment, combine all ingredients.  Beat on medium-high speed until light and fluffy, about five 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.

*Baker’s note: We left our cookies unfilled, and filled as we went so that they’d stay fresher longer.

SOURCE: Martha Stewart’s Baking Handbook

3 Replies to “Peanut Butter Sandwich Cookies”

  1. I *think* I would like these b/c I LOVE peanut butter. Even just plain, by the spoonful.

    Quick question: How do you decide when to use salted versus unsalted butter? Do you keep both in your fridge? What brand do you buy?

    1. I didn’t know for sure that I would like them either. I’m not a huge pb fan, but these will definitely make another appearance in our house. As for the butter, I use unsalted for baking, unless a recipe specifically calls for salted. For cooking, I use salted. I do keep both in my freezer. I buy organic salted butter at Costco and we buy unsalted organic butter from Trader Joe’s (Costco doesn’t carry organic unsalted).

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