Peanut Butter Sandwich Cookies

Crunchy peanut butter cookies with a peanut butter cream filling made with our organic whole wheat Sonora flour. An easy to put together recipe for a throwback snack! Think lunch box or after school snack time!  

Download a printable version of the recipe here.

Peanut Butter Sandwich Cookies

Yield: 40 cookies (20 sandwiches)

Ingredients:
Cookie dough:

210g BSM Standard AP flour

5g baking soda

4g fine sea salt

57g unsalted butter (browned)

57g unsalted butter (not browned)

125g peanut butter (crunchy)

100g cane sugar

110g light brown sugar

1 large egg (room temp)

7g vanilla extract

Filling:

160g peanut butter (creamy)

230g confectioner’s sugar

50g whole milk

5g vanilla extract

2g fine sea salt

garnish: optional

150g salted peanuts (coarsely ground)

Method:

In the bowl of a stand-up mixer, combine the butters, sugars, and peanut butter. Cream with the paddle attachment until smooth, about 2 min on medium speed. Add the egg and vanilla and continue to cream for 1 min.

In a separate mixing bowl, whisk all of the dry ingredients until combined. Add the dry ingredients in two increments to the wet mixture. Mix on low and scrape the bowl periodically to ensure the dough is fully incorporated. The dough will be very pliable and not sticky. Place the dough on a sheet of plastic wrap. Press into a disk and wrap the dough tightly with the plastic wrap around the top and sides. Use a rolling pin to press the dough for a tight seal. Chill the dough for 45 min. This can be made ahead of time and kept in the fridge overnight or frozen for up to two months.

Assembly:

Preheat an oven to 325°F.

 Remove the dough from the fridge and let it sit out for 15 min to slightly soften. Place the dough onto a moderately floured work surface and roll the dough to ¼ inch thick. Using a 2-inch round cookie cutter or preferred decorative cookie cutter shape, cut out rounds of cookie dough and place onto a parchment-lined baking sheet. Sprinkle the tops with the ground peanuts. Bake for 12-15 min rotating at the half way mark for an even bake. Allow the cookies to cool completely before filling.

Filling:

In a stand-up mixer bowl or food processor, combine the filling ingredients. Whisk or blend until the filling becomes a smooth paste. Pipe the filling onto every other cookie and sandwich together with the remaining cookies.

This easy to put together recipe can be prepped and frozen ahead of time for those busy weeks. A fun kitchen activity for the kids to do, or great to make ahead and place in school lunches for the week!