PEANUT BUTTER SANDWICH COOKIES
 
Prep time
Cook time
Total time
 
If you manage to not eat the whole batter right off the bat, freeze leftover logs of uncooked dough for later use -- your future self thanks you profusely.
Author:
Recipe type: cookie
Serves: about 30
Ingredients
  • ½ tsp. baking soda
  • ¼ tsp.salt
  • 2 C. plus 2 Tbs. all-purpose flour (spooned and leveled)
  • ½ C. (1 stick) unsalted butter, room temperature
  • 1 C. packed light brown sugar
  • 1½ C. smooth peanut butter
  • ½ C. whole milk
  • ½ C. granulated sugar
Instructions
  1. In a bowl, whisk together baking soda, salt and 2 C. of flour; set aside.
  2. In a large bowl, using an electric mixrer, beat butter, brown sugar, and 1 C. peanut butter until light and fluffy. Beat in the egg.
  3. With the mixer on low, gradually add flour mixture, beating just until combined.
  4. Form dough into 2 8-inch rectangular logs. Wrap each log in waxed or parchment paper; freeze until firm, about 1 hour.
  5. Preheat the oven to 350 degrees with racks in the upper and lower thireds. WIth a sharp knife, slice dough ¼ inch thick; place on two baking sheets, 1 inch apart.
  6. Bake until cookies are puffed, 12 to 15 minutes, rotating sheets halfway through. Transfer to wire racks; let cool.
  7. Make filling: In a saucepan, whisk milk and 2 Tbs. flour over medium until thickened, about 2 minutes; let cool.
  8. In a bowl, using mixer, beat together ½ C. peanut butter and granulated sugar; beat in cooled milk mixture. Spread smooth sides of half the cookies with 1 Tbs filling; sandwich with remaining cookies.
  9. To store, keep in an airtight container, up to 5 days. (As if they'll last that long.)
Recipe by Portland Sampler at https://portlandsampler.com/peanut-butter-sandwich-cookies/