Oh, my, is this a big delicious cookie. I always joke about homemade sandwich cookies being Meal Replacement Cookies (MRC). It’s my way of signaling they are large and filling. You may not need lunch after you eat one of these. (Shhh, don’t tell Momma!)
It’s possible to make sandwich cookies thinner if the dough allows you to roll it and use a cutter. The soft nature of peanut butter cookies make that difficult unless you have a recipe that makes a stiffer dough, usually one that includes old-fashioned oatmeal. But that’s another story.
Peanut butter cookies are my kryptonite. I get weak then they are around. These are especially tasty, even if you decide to forego the filling. Traditional peanut butter cookies are cross-hatched with fork tines before they hit the oven. These have a slightly different presentation. Drop a tablespoon of dough on parchment-lined sheets and press down with two floured fingers. This creates a peak running across the cookie.
I like the chopped chunks of chocolate in the filling. I use dark chocolate chips but you could use milk or semi-sweet; even mini chips. Or, if you’d like, reduce the amount of chocolate and add chopped nuts.
These behemoths freeze well, and if you don’t freeze them, store in the fridge because of the cream in the filling. Let them sit out for at least 15 minutes before serving. They are best at room temperature.
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 12 tablespoons unsalted butter, softened at room temperature
- ¾ cup smooth peanut butter
- ½ cup sugar
- ½ cup firmly packed light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- For the filling
- 1½ cups confectioners' sugar
- 6 tablespoons unsalted butter, softened at room temperature
- ¾ cup smooth peanut butter
- 3 tablespoons heavy cream
- ½ cup coarsely chopped dark chocolate chips
- Heat the oven to 350 degrees. Line two baking sheets with parchment.
- In a medium bowl, sift together flour, baking soda and salt. In the bowl of an electric mixer, cream butter, peanut butter, and sugars with the paddle attachment until light and fluffy, about 3 minutes. Add the vanilla and egg; continue creaming until smooth and fluffy, about 3 minutes with an electric mixer.
- Stir in the flour mixture by hand just until it's incorporated; don't overmix or the cookies will be tough. Drop heaping tablespoonfuls of batter, spaced about 2 inches apart, onto the lined baking sheets. With floured fingers, flatten each dab of batter into a 2-inch round. Bake until the cookies are puffed and golden, 9 to 10 minutes, rotating the baking sheets if needed for even baking. Transfer the cookies to a rack to cool.
- While the cookies cool, make the filling. In a small bowl, cream the confectioners' sugar, butter, and peanut butter until smooth. Add the heavy cream; continue creaming until smooth and fluffy. Stir in the chopped peanuts and chocolate.
- To assemble, transfer the cooled cookies to a work surface, flipping half of them over. With an offset spatula or a butter knife, spread a scant teaspoon of filling onto each turned-over cookie. Set another cookie on top of each filled cookie, pressing gently to spread the filling. Store sealed at room temperature or in the refrigerator.