Ingredients
Cookie Dough
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1/3 cup light brown sugar, packed
- 1/2 cup creamy peanut butter
- 1/2 teaspoon vanilla bean paste
- 1 large egg, at room temperature
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Peanut Butter Filling
- 6 tablespoons creamy peanut butter
- 2 cups powdered sugar
- 1 1/2 teaspoons vanilla bean paste
- 4 tablespoons milk
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Ingredients: In a large mixing bowl, beat together the softened butter, granulated sugar, light brown sugar, creamy peanut butter, vanilla bean paste, and egg until the mixture is smooth, creamy, and well combined. This process helps create a tender texture for the cookies.
- Mix Dough: Gently stir in the all-purpose flour, baking soda, baking powder, and salt until just combined. Avoid overmixing to maintain a tender dough and light cookie texture.
- Scoop Dough: Using a tablespoon or cookie scoop, form balls of dough and place them about 2 inches apart on the prepared baking sheet to allow room for spreading.
- Bake: Bake the cookies in the preheated oven for 11-13 minutes. The cookies should appear puffy and light when done. They may seem soft in the center but will firm up as they cool.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, ensuring they set properly and are easy to handle for sandwich assembly.
- Assemble Sandwiches: In a bowl, blend the 6 tablespoons of creamy peanut butter with powdered sugar, vanilla bean paste, and milk until smooth and spreadable. Spread or pipe the filling generously on one cookie and sandwich with another. Repeat with all cookies to create delightful peanut butter sandwich cookies.
Notes
- Chilling the dough for 30 minutes before baking can improve texture and prevent excessive spreading.
- You can substitute vanilla bean paste with pure vanilla extract if unavailable.
- For a crunchier texture, consider adding chopped peanuts to the filling.
- Store cookies in an airtight container at room temperature for up to 5 days, or refrigerate for up to 1 week.
- To ensure even baking, rotate the baking sheet halfway through baking time.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
