The Peanut Butter Sandwich Cookies

We had so many jars of peanut butter in our food room, so I decided to make these cookies from my “Butter” baking book written by Rosie Daykin.

Ingredients:

2 1/4 cups all-purpose flour

1/2 tsp baking soda

1/2 tsp salt

1 cup butter, room temperature

1 cup smooth peanut butter 

3/4 cup granulated sugar

3/4 cup dark brown sugar

1 egg

1 tsp vanilla extract 

Filling:

1 cup smooth peanut butter 

1/2 cup butter, room temperature 

2 cups icing sugar 

I 1/2 cup heavy cream 

Makes: approximately 12 cookies 

Instructions:

1. Preheat oven to 350*F

2. Onto a large piece of parchment paper safe together flour, baking soda, and salt. Set aside.

3. Innocent mixer fitted with a paddle attachment, cream the butter and peanut butter on medium to high speed until well combined. Add the granulated and dark brown sugars and continue to cream until light and fluffy.

4. Add the egg and be briefly. Scrape down the sides of the bowl. Add the vanilla and until well combined. Scrap sides of bowl again.

5. Turn the mixer too low and I draw ingredients and mix until fully combined.

6.Use the ice cream scoop to drop 24 equally size portions of dough onto prepared cookie sheets about an inch and a half apart. Flatten dough slightly.

7. Bake in preheated oven for 15 to 17 minutes or until we cookies they’re lightly golden brown around the edges. Take care not to over bake the cookies crunchy sandwiches can be hard to eat!

8. Remove from the oven and transfer cookies to wire racks to cool completely.

9. Meanwhile, prepare the filling: in a stand mixer fitted with a paddle attachment, cream the peanut butter and butter on medium to high speed until light and fluffy. Add the icing sugar and continue to cream until well combined.

10. Turn the mixer too low and slow add the cream gradually increase the speed of the mixture and continue to beat until the mixture is smooth and creamy.

11. When the cookies are cooled,Turn 12 them bottom side up spoon two heaping tablespoons of filling onto each place remaining cookies on top and press down lately until butter cream is spread to the edges of the cookies.