PEANUT BUTTER SANDWICH COOKIES

PEANUT BUTTER SANDWICH COOKIES

I have been seeing various types of sandwich cookies all over the net, so I decided to give them a try! I’m a sucker for peanut butter (and I just bought the biggest tub known to man), so the choice was easy. Peanut butter sandwich cookies with peanut butter buttercream. A double whammy. Two times the deliciousness. A peanut explosion. Okay, stop me now.

I really like this recipe because the cookies are so light and fluffy, reminiscent of a cupcake. What I didn’t like, was all the sugar. I halved the sugar in this recipe by using no-sugar-added applesauce. The cookies are sweet enough with all the peanut butter and brown sugar. More flour was needed to compensate for the added liquid, about a cup.

Tip: When you are creaming butter with any other ingredient, make sure you mix both until fully incorporated. It has to be SMOOTH. No lumps or sugar bumps! This process will take several minutes.

Enjoy!

Cat

Peanut Butter Sandwich Cookies

2016-10-16
: 24
: 10 min
: 9 min
: Easy

By:

Ingredients
  • 1 cup butter, softened
  • 1 cup creamy peanut butter
  • 1 cup no sugar added applesauce
  • 1 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 2 1/4 cup (288g) all-purpose flour
  • FOR THE BUTTERCREAM
  • 1/2 cup butter, softened
  • 1 cup creamy peanut butter
  • 1 tsp vanilla
  • 2-3 cups confectioners sugar
  • 4 tbsp heavy cream or milk
  • pinch of salt
Directions
  • Step 1 Preheat oven to 350°F. Cream together butter, peanut butter, applesauce, and sugar until smooth. This will take several minutes.
  • Step 2 Add in egg and vanilla. Continue mixing until just combined.
  • Step 3 In a separate bowl, mix together flour, baking soda, and salt. Slowly pour flour mixture into the peanut butter mixture, adding a little at a time. You MAY NOT need to use all the flour! Once the dough rolls in your hands without sticking, it is a perfect consistency.
  • Step 4 Place parchment paper on a baking sheet and roll dough into balls, about half the size of a golf ball. If dough is too sticky, add a little flour and mix until it is a workable consistency. Place balls about 2 inches apart and press half way down with a fork.
  • Step 5 Place in oven and cook for 8-9 minutes. Move cookies to a cooling rack.
  • Step 6 For the buttercream, cream together the butter and the butter, until smooth.
  • Step 7 Add sugar, cream, vanilla, and salt. Beat on med-low speed until light and fluffy, about 2-3 minutes.
  • Step 8 Place buttercream into a piping bag or a ziplock baggie. If you are using the ziplock baggie, cut off one of the corners when ready to fill cookies.
  • Step 9 The cookies should be cooled at this point. Flip half the cookies over and center the piping bag in the middle of the cookie. Fill cookies until buttercream is about 3/4 of the way to the edges. Top off cookies with the other half and squish down until buttercream is at the edges.


Related Posts

PUMPKIN SPICE ROLL WITH CARAMEL CREAM CHEESE FILLING

PUMPKIN SPICE ROLL WITH CARAMEL CREAM CHEESE FILLING

There was a chill in the air, and we knew. Winter came early this year, and I can’t help but be excited! It means we are that much closer to the holiday season, where we surround ourselves with good company and delicious food. Yes, taking […]

VASILOPITA

VASILOPITA

Vasilopita is a Greek holiday bread meant to be eaten around New Years. Typically there is one coin baked into the bread, and whoever finds this coin will have good luck for the coming year. I found this recipe many years ago in a McCall’s […]



Leave a Reply

Your email address will not be published. Required fields are marked *