Cookies double the peanut butter

Peanut Butter Sandwich Cookies
Peanut Butter Sandwich Cookies

— These peanut butterfilled peanut butter cookies are like a homemade version of Nutter Butters, but better. The rich, tender cookies are delicious with a glass of cold milk.

Peanut Butter Sandwich Cookies

Cookies: 13/4 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup butter, at room

temperature 3/4 cup creamy peanut butter 1/2 cup granulated sugar 1/2 cup firmly packed brown

sugar 1 egg 1 teaspoon vanilla extract

Filling: 1 cup confectioners’ sugar 1/4 cup granulated sugar (see

note) 6 tablespoons butter, at room

temperature 3/4 cup smooth or crunchy

peanut butter

Heat oven to 350 degrees. Line two cookie sheets with nonstick baking mats or parchment paper.

In a medium bowl, stir together the flour, baking soda and salt; set aside.

In the bowl of a stand mixer or a large mixing bowl, beat the butter, peanut butter and both sugars on medium speed until light and fluffy. Add the egg and vanilla and mix until smooth and fluffy, about 3 minutes. If using a stand mixer, add the flour and mix on lowest speed just until dough starts to pull away from the bowl. If using a handheld mixer, stir the flour in using a wooden spoon to avoid overmixing.

Drop dough by tablespoons spaced 2 inches apart on the prepared cookie sheets. Using floured fingers, flatten each mound of dough to form a 2-inch disc. Bake 12 minutes or until edges are light golden brown.

Cool on pans for a few minutes, then transfer cookies to wire racks to cool completely.

While the cookies cool, prepare the filling. In a medium mixing bowl, beat the sugars, butter and peanut butter until fluffy. Spread about 1 teaspoon filling on the flat side of half of the cookies. Top with the flat side of the remaining cookies.

Makes 18 to 20 sandwich cookies.

Note: We like the texture granulated sugar adds to the filling. However, if you prefer a completely smooth filling, omit the granulated sugar and increase the confectioners’ sugar to 1 1/2 cups.

Recipe adapted from Fine Cooking

Food, Pages 33 on 11/14/2012

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