Peanut Butter Sandwich Cookies
Makes about 3 dozen cookies
2 cups flour
½ tsp baking soda
¼ tsp salt
1 ½ sticks butter, room temperature
¾ cups smooth natural peanut butter
½ cup sugar
½ cup light-brown sugar, packed
1 large egg
1 tsp pure vanilla
Peanut Butter Filling
In a bowl, whisk together flour, baking soda and salt; set aside. Place butter, peanut butter and both sugars in the bowl of an electric mixer; beat on medium-high speed until light and fluffy, 2 to 3 minutes. Add the egg and vanilla, and beat to combine. With mixer on low, add reserved flour mixture and beat until well incorporated, about 1 minute.
Divide dough in half, and shape into two flattened disks. Wrap in plastic and refrigerate at least 30 minutes or overnight.
Preheat oven to 350 degrees. Line two baking sheets with parchment paper. On a lightly floured surface, roll dough to a scant ¼-inch thickness. Cut dough into 2 ½ by 1 inch rectangles. Using the floured tines of a fork, score the top of each cookie. Transfer cookies to baking sheets, and refrigerate for 15 minutes. (I skipped this step)
Bake until light and golden around the edges and firm in the center, 15 to 20 minutes. Transfer to a wire rack and cool completely.
Spread 1 tablespoon (or more!) filling onto the flat sides of half of the cookies. Sandwich with remaining cookies. Once filled cookies are best for up to three days.
Side Note: I was so sick of rolling the dough out and cutting them into rectangles by the time I got to the second disc of dough that I just made balls, flattened them and scored them. Just as good, but not as pretty.
Peanut Butter Filling
6 tablespoons butter, room temperature
¾ cup confectioners’ sugar, sifted
¾ cup natural smooth peanut butter
3 tablespoon heavy cream
In the bowl of an electric mixer, combine all ingredients. Beat on medium-high speed until light and fluffy, about 5 minutes.
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