Description
These Peanut Butter Sandwich Cookies combine a classic peanut butter cookie with a creamy, sweet frosting filling. With a crunchy exterior and soft center, these cookies are perfect for peanut butter lovers looking for a homemade treat that balances sweet and savory flavors. The cookies are topped with a signature criss-cross fork pattern and sandwiched together with a luscious cream cheese and maple syrup frosting.
Ingredients
Scale
Cookie Dough
- 1 cup of butter – softened
- 1 cup of Peanut Butter – smooth or crunchy
- 1 cup of Sugar
- 1 cup of Brown Sugar – firmly packed
- 2 large Eggs
- 2 1/2 cups of Flour
- 1 teaspoon of Baking Powder
- 1/4 teaspoon of Salt
- 1 1/2 teaspoons of Baking Soda
Filling
- 4 Tablespoons of butter – softened
- 4 ounces of Cream Cheese – softened
- 2 Tablespoons of Maple Syrup
- 4 cups of Powdered Sugar
Instructions
- Mix Butter, Sugars, and Eggs: In the mixing bowl of a stand mixer, place the butter, sugar, brown sugar, and eggs and mix until smooth and well blended.
- Add Peanut Butter: Add the peanut butter to the mixture and continue mixing until smooth and creamy.
- Prepare Dry Ingredients: In a separate bowl, combine the flour, baking powder, salt, and baking soda, stirring well until completely combined.
- Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet mixture a little at a time, mixing thoroughly after each addition. Scrape down the sides of the bowl and blend until the dough is smooth.
- Form Cookie Balls: Remove the dough and roll it into small 1-inch balls. Place the balls evenly spaced on a parchment lined cookie sheet.
- Press Criss-Cross Pattern: Dip the tines of a fork in sugar, then gently press down on each dough ball to create a criss-cross pattern on top of the cookies.
- Bake Cookies: Preheat the oven to 350°F (175°C). Bake the cookies for about 15 minutes, or until the edges turn golden brown and the bottoms are crunchy.
- Cool Cookies: Remove cookies from the oven and transfer them to a wire rack to cool completely.
- Make Filling: While the cookies cool, prepare the filling by beating together softened butter and cream cheese until creamy. Then add maple syrup and gradually add powdered sugar, mixing until the frosting is smooth and fluffy.
- Assemble Sandwiches: Once the cookies are fully cooled, spread the cream cheese filling on the flat side of one cookie and sandwich it with another cookie to form a sandwich. Repeat with remaining cookies.
Notes
- Ensure butter and cream cheese are softened to room temperature for easier mixing.
- Use parchment paper to prevent cookies from sticking to the baking sheet.
- The fork criss-cross pattern is a classic for peanut butter cookies and helps flatten the dough for even baking.
- Cookies must cool completely before assembling to prevent filling from melting.
- Store sandwich cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
