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Ingredients:
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
For the Filling:
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2-3 tbsp milk (as needed for consistency)
Directions:
For the Cookies:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Roll the dough into small balls (about 1 inch) and place them on the prepared baking sheets. Use a fork to create a crisscross pattern on each cookie, gently flattening them.
- Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
For the Filling:
- In a medium bowl, beat together the peanut butter and softened butter until smooth.
- Gradually add the powdered sugar, mixing until fully incorporated. Add milk as needed to achieve a spreadable consistency.
- Once the cookies are completely cool, spread a generous amount of filling on the flat side of one cookie and top with another cookie to create a sandwich.
Prep Time: 30 minutes | Baking Time: 10-12 minutes | Total Time: 1 hour
Kcal: 300 kcal per serving | Servings: 24 cookies
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