Best Peanut Butter Cookie Sandwiches Recipe

Best Peanut Butter Cookie Sandwiches Recipe

peanut butter cookie sandwiches

Daniel Muller

Perfectly Golden, a cookbook from the owner of Goldenrod Pastries in Lincoln, NE, is full of sweet treats like these epic cookies, plus tips for adapting recipes using handy pantry ingredients.

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Yields:

12

Total Time:

0

hours

40

mins

Peanut Butter Cookies:

2
c.

creamy peanut butter

1 1/2
c.

granulated sugar

Dark Chocolate Buttercream:

1 1/2
c.

(3 sticks) unsalted butter, at room temp

5
c.

confectioners’ sugar

1/2
c.

unsweetened cocoa powder

1/2
c.

milk, almond milk or nondairy milk of choice

1
tbsp.

pure vanilla extract

2
tsp.

brewed coffee (optional)

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  1. Heat oven to 375°F. Line two baking sheets with parchment.
  2. In a medium bowl, with rubber spatula or electric mixer, combine peanut butter, eggs, granulated sugar, baking soda, and salt until fully incorporated.
  3. Scoop balls of dough, about 2 tablespoons each, onto prepared sheets, spacing 2 inches apart. Press down gently on each cookie with palm of hand or bottom of drinking glass to flatten slightly.
  4. Bake until edges of cookies are set and centers feel soft to the touch, about 12 minutes. Let cool completely on baking sheets.
  5. Meanwhile, make Dark Chocolate Buttercream: Using a stand mixer with paddle attachment on low, combine butter, sugar and cocoa. Slowly stream in milk and vanilla, then coffee if using, until incorporated. Increase mixer speed to high and mix until light and fluffy, 3 to 5 minutes. Use immediately, or transfer to an airtight container. Refrigerate for up to 1 week.
  6. Spread buttercream (about 2 Tbsp each) on bottoms of half of cookies, then top with remaining cookies.

Nutritional information: About 545 cal, 33 g fat (11 g sat), 11 g pro, 515 mg sodium, 57 g carb, 3 g fiber

Did you make this recipe? Comment below!

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