Description
A nostalgic recipe for crisp peanut cookies with a creamy peanut butter filling, perfect for lunches, parties, or a delightful snack.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar (plus extra for topping)
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- Filling:
- 1/2 cup creamy peanut butter (for filling)
- 1/4 cup unsalted butter, softened (for filling)
- 1 cup powdered sugar (for filling)
- 1 teaspoon vanilla extract (for filling)
- 1-2 tablespoon milk (as needed for texture)
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Instructions
- 1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
- 2. In a large bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
- 3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients into the wet mixture, stirring until a soft dough forms.
- 4. Roll the dough into 1-inch balls, shape each into an oval, place them on the baking sheet, and press each cookie with a fork in a crisscross pattern. Sprinkle lightly with extra granulated sugar.
- 5. Bake for 8-10 minutes, or until the edges are just lightly golden. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
- 6. For the filling, beat the peanut butter and softened butter in a medium bowl until smooth. Add powdered sugar and vanilla extract, mixing until creamy. Adjust texture with milk as needed.
- 7. Once cookies are completely cooled, spread or pipe the filling onto the flat side of one cookie and top with another to form a sandwich. Repeat with remaining cookies and filling.