Peanut Butter Sandwich Cookies

I don’t have kids so I’m generally out of the loop on things like when Girl Scout s go on sale, however one quick trip to the grocery store and there is no doubt when that day has arrived. Excited little girls, tired-looking moms, and tables upon tables of Girl Scout s set up for sale. I have never been one to go ga-ga over Girl Scout s, but if offered to me, I would gladly eat a box of Tagalongs and Samoas in one sitting. For as much as I love peanut butter, Do-si-dos never did a darn thing for me; I always found Tagalongs to be far superior as far as Girl Scout s containing peanut butter were concerned. However, what I do love is the idea of a Do-si-do: peanut butter sandwich s. Two peanut butter s with a creamy peanut butter filling in the middle. For anyone who adores peanut butter, what’s not to love about that? Absolutely nothing. So I made it happen. And I guarantee they are approximately a gazillion times better than any processed you could buy.

Believe it or not, this was my first time making a peanut butter that was crispy and not soft and chewy. As you can probably tell from the s that appear on this site, I am definitely in the soft and chewy camp when it comes to s. Because of this, I was a little hesitant about the recipe since I knew they resulted is a crispy , but forged ahead with faith and my love of all things peanut butter. The s are crisp but in the best kind of way – they taste like a peanut butter shortbread, and they are the perfect little vessels for a healthy slathering of what is essentially a soft peanut butter frosting.

Peanut butter s, peanut butter filling, and those cute-as-a-button tine impressions that let you know it is, indeed, a peanut butter . If you have a peanut butter lover in your life, you must make these for them!

One year ago: Grilled Fish Tacos

Peanut Butter Sandwich Cookies

Servings 36 sandwich s
Prep 30 minutes
Cook 15 minutes
Chilling time 45 minutes
Total 1 hour 30 minutes
Course:Snack
Cuisine:American

Delicious and easy peanut butter s

Ingredients:

For the Peanut Butter Cookies:

  • 2
    cups
    all-purpose flour
    ( more for dusting)
  • ½
    teaspoon
    baking soda
  • ¼
    teaspoon
    salt
  • ¾
    cup
    unsalted butter
    (at room temperature)
  • ¾
    cup
  • ½
    cup
    granulated sugar
  • ½
    cup
    light brown sugar
  • 1
    egg
  • 1
    teaspoon
    vanilla extract

For the Peanut Butter Filling:

  • 6
    tablespoons
    unsalted butter
    (at room temperature)
  • ¾
    cup
    powdered sugar
  • ¾
    cup
  • 3
    tablespoons
    heavy cream

Directions:

  1. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
  2. Beat the butter, peanut butter, and sugars with an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Add the egg and vanilla and beat to combine, scraping down the sides of the bowl as needed. Reduce the mixer speed to low and add the flour mixture, mixing until incorporated, about 1 minute.
  3. Divide the dough in half, and shape into two rectangles. Wrap in plastic and refrigerate at least 30 minutes or up to 1 day.
  4. When ready to bake the s, preheat the oven to 325 degrees F. Line two baking sheets with parchment paper. If you refrigerated the dough longer than 30 minutes let it stand at room temperature to soften a bit. On a lightly floured work surface, roll out the dough to a ¼-inch thickness. Using a sharp knife or pizza cutter (my favorite for cutting dough like this!), cut the dough into 2½-by-1-inch rectangles. Using the floured tines of a fork, score the top of each . Transfer s to prepared baking sheets, placing 1½ inches apart, and refrigerate until firm, about 15 minutes.
  5. Bake until lightly golden around the edges and firm int he center, 15 to 20 minutes. Transfer to a wire rack to cool completely.
  6. Meanwhile, make the peanut butter filling. Combine the butter, powdered sugar, peanut butter, and heavy cream and beat with an electric mixer on medium-high speed until light and fluffy, about 5 minutes, scraping the sides of the bowl as needed. Use immediately, or transfer to an airtight container and refrigerate up to 3 days. If refrigerated, let filling stand at room temperature to soften before using.
  7. Using an offset spatula, spread 1 tablespoon of filling onto the flat sides of half of the s. Sandwich with remaining s, keeping the flat sides down. Unfilled s can be kept in an airtight container at room temperature for up to 1 week. Once filled, s are best eaten the same day, but can be kept in the refrigerator for up to 3 days.

Nutrition:

Calories: 177kcal
Fat: 11g
Saturated fat: 5g
Cholesterol: 21mg
Sodium: 84mg
Potassium: 84mg
Carbohydrates: 15g
Sugar: 9g
Protein: 3g
Vitamin A: 200%
Calcium: 11%
Iron: 0.6%

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!