Peanut Butter Sandwich Cookies |
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Prep Time: 20 Minutes Cook Time: 14 Minutes |
Ready In: 34 Minutes Servings: 6 |
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The recipe for these tasty treats was found in Debbie Macomber's Cedar Cove Cookbook, 2009. Preparation time does not inclue the time needed for the cookies to cool. Ingredients:
2 cups all-purpose flour |
1 1/2 teaspoons baking soda |
1/2 teaspoon salt |
1 cup unsalted butter, room temperature |
2 cups creamy peanut butter |
1 cup light brown sugar, packed |
1 cup granulated sugar (plus extra for topping) |
2 large eggs |
2 teaspoons pure vanilla extract |
6 ounces cream cheese, room temperature |
1/2 cup creamy peanut butter |
1/2 cup powdered sugar |
Directions:
1. Preheat oven to 350 degrees F & line 2 baking sheets with parchment paper for even browning & to guard against burning.
2. FOR THE COOKIE DOUGH ~ In a medium bowl, whisk together the flour, baking soda & salt.
3. In a large bowl, & with an electric mixer at high speed, beat butter, peanut butter & both sugars until light & fluffy.
4. Beat in eggs & vanilla, then gently fold in the flour mixture until just incorporated.
5. Roll a rounded tablespoon of dough between your hands to make a ball, then place it on the prepared baking sheets. Repeat until cookie dough is all used up.
6. Dip a fork in some additional granulated sugar & press each dough ball to make a crisscross pattern.
7. Bake for 14 minutes or until lightly brown around the edges.
8. Set the baking sheets on wire racks & cool 5 minutes before transferring cookies directly onto the wire racks to cool completely.
9. FOR THE FILLING ~ In a medium bowl beat all filling ingredients together until creamy.
10. Spread 1 tablespoon of the filling onto the flat side of 1 cookie & press the flat side of a 2nd cookie onto the filling, creating a cookie sandwich. Repeat until sandwich cookies are completed!
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