Peanut Butter Sandwich Cookies
- 2 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 sticks (3/4 cup) unsalted butter, room temperature
- 3/4 cup smooth peanut butter, preferably natural
- 1/2 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- Peanut Butter Filling (recipe follows)
- 6 tablespoons unsalted butter, room temperature
- 3/4 cup confectioners sugar
- 3/4 cup smooth peanut butter, preferably natural
- 3 tablespoons heavy cream
- (makes enough to fill 3 dozen sandwich cookies)
- 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 the oven to 325F.
- Line two large baking sheets with parchment paper.
- (If 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, cut dough into 2 1/2-by-1-inch rectangles.
- Using the floured tines of a fork, score the top of each cookie.
- 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.
- Using an offset spatula, spread 1 tablespoon 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 the same day, but can be kept in the refrigerator for up to 3 days.
- In the bowl of an electric mixer fitted with the paddle attachment, combine all ingredients.
- Beat on medium-high speed until light and fluffy, about 5 minutes, scraping down the sides of the bowl as needed.
- Use immediately, or transfer to an airtight container and refrigerate up to 3 days.
- If refrigerated, let filling stand at room temperature to soften before using.
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Taken from www.epicurious.com/recipes/food/views/peanut-butter-sandwich-cookies-390141 (may not work)