Peanut Butter Sandwich Cookies

Today, is National Peanut Butter Lovers’ Day.  What a day!  Sometimes I wonder who comes up with these holidays?  Can we have a National Chocolate Lovers’ Day too?  I love peanut butter so I’m all for this holiday.  Fortunately, I’m not alone. Peanut butter has a cult status in the US: the average American eats 3 pounds each year– we’re nuts for ground groundnuts!  To celebrate National Peanut Butter Lovers’ Day I decided to not only post this Peanut Butter Cookie Sandwich but a few other peanut butter desserts from my archives as well as some from my favorite foodies.  Oh, and Happy Peanut Butter Lovers’ Day everyone! 

Peanut Butter Sandwich Cookies

Print Recipe

2 cups all-purpose flour

1/2 tsp baking soda

1/4 tsp salt

1 1/2 sticks (3/4 cup) unsalted butter, room temperature

3/4 cup smooth peanut butter, preferably natural

1/2 cup sugar

1/2 cup packed light brown sugar

1 large egg

1 tsp pure vanilla extract

Instructions:

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, 2 to 3 minutes.  Add the egg and vanilla, and beat to combine, scraping down the sides of the bowl.  With mixer on low, add reserved flour mixture and beat until incorporated, about 1 minute.

Divide dough in half, and shape into two flattened disks.  Wrap in plastic and refrigerate at least 30 minutes or overnight.

Preheat oven to 325 degrees.  Line two large baking sheets with parchment paper.  If you 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 or a pizza cutter, cut dough into 2 1/2-by-1-inch rectangles. 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 lightly golden around the edges and firm in the center, 15 to 20 minutes.  Transfer to a wire rack to cool completely.

Vanilla Filling

6 Tbsp (3/4 stick) unsalted butter, softened

1 1/4 cup confectioners’ sugar

1 tsp vanilla extract  

With an electric mixer on medium-high speed, beat butter until smooth.  Add confectioners’ sugar, and beat until light and fluffy.  Use immediately.

Assembling Cookies:

Using an offset spatula, spread 1 tbsp 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 1 week.  Once filled, cookies are best eaten same day, but can be kept in the refrigerator for up to 3 days.

Cookie recipe from Martha Stewart Baking Handbook

Now here are some other wonderful peanut butter recipes from from of my favorite foodies as well as a few from my archives.  Enjoy!

1. Chocolate Peanut Butter Torte from Annie Eats 2. Chocolate-Covered Peanut Butter Crisp Squares from Brown Eyed Baker 3. Peanut Butter Fudge Treats from Joy the Baker 4. Chocolate Peanut Butter Sandwich Cookies 5. Peanut Butter Cup Cake from Bakerella 6. Banana Chocolate Chip Espresso Cupcakes with Peanut Butter Frosting from The Noshery