Small-Batch Peanut Butter Sandwich Cookies
By Andrea GearyPublished on August 7, 2023
Time
50 minutes, plus 1½ hours cooling and setting
Yield
Makes 6 Cookies
Ingredients
Cookies
¼ cup (1¼ ounces/35 grams) all-purpose flour ¼ teaspoon baking soda ⅛ teaspoon table salt 2 tablespoons creamy peanut butter 2 tablespoons granulated sugar 2 tablespoons brown sugar 1 tablespoon unsalted butter, melted1 tablespoon milk ⅓ cup unsalted dry-roasted peanuts, toasted and chopped fineFilling
3 tablespoons creamy peanut butter 1 tablespoon unsalted butter ¼ cup (1 ounces/28 grams) confectioners' sugarBefore You Begin
We strongly recommend weighing your ingredients where weights are indicated. If using natural peanut butter, be sure to stir it well before measuring. Do not use unsalted peanut butter for these cookies.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Line baking sheet with parchment paper. Whisk flour, baking soda, and salt together in bowl. Add peanut butter, granulated sugar, brown sugar, melted butter, and milk and stir with rubber spatula until combined. Stir in peanuts until evenly distributed.
- Use ⅓-cup dry measuring cup to divide dough into 3 equal portions and place portions on cutting board. Using knife, cut each portion into 4 quadrants. Roll each quadrant into ball and space evenly on prepared baking sheet. Dampen your hand and flatten balls until 2 inches in diameter.
- Bake until deep golden brown and firm to touch, 15 to 18 minutes, rotating sheet halfway through baking. Let cookies cool on sheet for 5 minutes. Transfer cookies to wire rack and let cool completely, about 30 minutes.
- Microwave peanut butter and butter in bowl until butter is melted and warm, 30 to 50 seconds. Using rubber spatula, stir in confectioners' sugar until mixture is smooth.
- To assemble, place 6 cookies upside down on work surface. Place scant tablespoon warm filling in center of each cookie. Place second cookie on top of filling, right side up, pressing gently until filling spreads to edges. Allow filling to set for 1 hour before serving. Assembled cookies can be stored in airtight container for up to 3 days.
for the cookies
for the filling
Time
50 minutes, plus 1½ hours cooling and settingYield
Makes 6 CookiesIngredients
Cookies
Filling
Ingredients
Cookies
Filling
Ingredients
Cookies
Filling
Why This Recipe Works
Our Peanut Butter Sandwich Cookies recipe is a reader favorite, but if you find the prospect of forming and baking 48 individual cookies (to make 24 sandwich cookies) tedious, or if you're short on time or ingredients, this smaller version is for you. Why a sandwich cookie? Peanut butter flavor molecules can be trapped by flour in baked applications, so we ratcheted up the flavor's intensity by sandwiching an uncooked peanut butter filling between our cookies. Adding ¼ cup of confectioners' sugar to the filling made it firm enough to stay in place, and we balanced the sweetness with a relatively low-sugar cookie component. Just one tablespoon of milk and a small amount of baking soda gave our cookies the thin, flat dimensions and sturdy crunch that are vital to a sandwich cookie.
Before You Begin
We strongly recommend weighing your ingredients where weights are indicated. If using natural peanut butter, be sure to stir it well before measuring. Do not use unsalted peanut butter for these cookies.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Line baking sheet with parchment paper. Whisk flour, baking soda, and salt together in bowl. Add peanut butter, granulated sugar, brown sugar, melted butter, and milk and stir with rubber spatula until combined. Stir in peanuts until evenly distributed.
- Use ⅓-cup dry measuring cup to divide dough into 3 equal portions and place portions on cutting board. Using knife, cut each portion into 4 quadrants. Roll each quadrant into ball and space evenly on prepared baking sheet. Dampen your hand and flatten balls until 2 inches in diameter.
- Bake until deep golden brown and firm to touch, 15 to 18 minutes, rotating sheet halfway through baking. Let cookies cool on sheet for 5 minutes. Transfer cookies to wire rack and let cool completely, about 30 minutes.
- Microwave peanut butter and butter in bowl until butter is melted and warm, 30 to 50 seconds. Using rubber spatula, stir in confectioners' sugar until mixture is smooth.
- To assemble, place 6 cookies upside down on work surface. Place scant tablespoon warm filling in center of each cookie. Place second cookie on top of filling, right side up, pressing gently until filling spreads to edges. Allow filling to set for 1 hour before serving. Assembled cookies can be stored in airtight container for up to 3 days.
for the cookies
for the filling
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