Peanut Butter Sandwich Cookies
These Peanut Butter Sandwich Cookies are loaded with peanuts used three ways for the most peanuty cookie ever and are the perfect end to an all American barbecue.
Servings: 20 sandwiched cookies
Calories: 507kcal
Ingredients
Peanut Butter Cookies
- 2 ½ cups bread flour (350 grams)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup peanut butter (225 grams)
- ½ cup unsalted butter (114 grams)
- ½ cup shortening (114 grams)
- ¾ cup granulated sugar (150 grams)
- ¾ cup brown sugar, light or dark (150 grams)
- 2 teaspoons vanilla
- 2 large eggs
Peanut Sugar
- ¾ cup salted peanuts (100 grams)
- ⅓ cup granulated sugar (65 grams)
Chocolate Peanut Butter Filling
- 1 cup peanut butter (225 grams)
- ⅓ cup unsalted butter (75 grams)
- 2 cups powdered sugar (260 grams)
- 5 ounces semisweet chocolate (150 grams)
- 2 teaspoons vanilla
- 4 to 5 tablespoons milk as needed
Instructions
Peanut Butter Cookies
- Preheat the oven to 350°F if baking immediately. Line several baking sheets with parchment. Set aside.
- Whisk the flour, baking soda, and salt together in a bowl. Set aside.
- Beat the peanut butter, butter, shortening, sugars, and vanilla in a mixing bowl until well combined.
- Add the eggs and beat well. It may curdle at some point. If it does, raise the speed of the mixer and continue beating.
- Add the flour and beat until everything is completely combined.
- Place in a container and refrigerate overnight.
- When ready to bake, remove from the refrigerator and room temp for about 20 minutes to make the cookies easier to shape.
- Drop the cookies with a #40 disher/scooper (about 1 ½ tablespoons). Roll the cookie between your hands into a smooth ball. Roll in the peanut sugar by scooping some of the sugar and the ball and roll between your hands so the sugar adheres to the cookie.
- Place the balls 3 across and 4 down on a parchment lined baking sheet. These will spread quite a bit. Press the balls down lightly with the palm of your hand to about ½" thick or 1 ½" in diameter.
- Bake for 13 minutes, turn the sheet and bake for 3 to 4minutes more. They will be puffy but will fall as they cool. Don't over bake them. They will be crisp after cooling but will soften after filling.
Peanut Sugar
- Combine the peanuts and sugar in the bowl of a processor. Process until the peanuts are finely chopped. Remove to a bowl.
Chocolate Peanut Butter Filling
- Combine all but the milk in the bowl of a mixer. Mix until it come together. If too stiff to pipe, add the milk a little at a time.
- Pair the cookies for size and shape. Place the cookies, bottom side up, keeping the pairs together. With a #5 open star tip, pipe the filling onto the bottom cookie to within about ¼" of the edge. Place the top cookie on the filling and gently press down to take the filling to the edge.
- Let the cookies set up and dry for several hours then place them in an airtight tin where they will last for days.
Notes
There is always an abundance of photos to guide you in the post above.
As always, I recommend using a scale for accuracy and consistency. Flour, in particular, is difficult to measure by volume. For my recipes, I use 140 grams per cup of unsifted all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.
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The bread flour is important, but all-purpose can be subbed if necessary.
Chilling the dough overnight makes a better cookie.
The shortening is important to keep the cookies from spreading excessively when baked.
Make sure to pair the cookies before filling for the best looking sandwich cookies.
Use salted peanuts for the peanut sugar to give an extra flavor boost.
These keep well for days in a covered tin.
These can be made smaller by using a smaller disher/scooper. Reduce the baking time.
The cookies can be made without filling and stored in an airtight container for a week before filling.
The peanut butter cookies great by themselves.
Nutrition
Serving: 20cookies | Calories: 507kcal | Carbohydrates: 56g | Protein: 11g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 289mg | Potassium: 296mg | Fiber: 3g | Sugar: 36g | Vitamin A: 271IU | Calcium: 36mg | Iron: 1mg
