Peanut Butter Cookie Sandwiches

Course Cookies, Dessert

Cuisine American, Southern

Keyword 3-ingredient-peanut-butter-cookies, peanut-butter-sandwich-cookies

Prep Time 20

Cook Time 15

Cooling time 1

Total Time 1 35

Servings servings

Calories 282kcal

Ingredients

2 cups all purpose flour
1 tsp baking powder
1 tsp salt
2 cups creamy peanut butter
1/2 cup unsalted butter softened
1/2 cup solid vegetable shortening
1 cup granulated sugar, plus 2 Tbsp
1 cup packed light brown sugar
1/3 cup heavy cream
1 tsp vanilla extract
2 large eggs
Sandwich Filling: (Ganache)
1 cup milk chocolate chips i.e. Ghirardelli
1/3 cup heavy cream

Instructions

Preheat the oven to 375°F. Line a large baking sheet or two medium baking sheets with parchment. Set aside.
In a medium-size mixing bowl use a whisk to sift together flour, baking powder and salt. Set aside.
Using an electric mixer, beat together peanut butter, butter, vegetable shortening, granulated sugar, light brown sugar, heavy cream and vanilla until fully combined and creamy.
Add the eggs one at a time beating well after each addition. Lower the speed of the mixer gradually adding the sifted dry ingredients to the bowl. Beat on medium speed just until combined stopping to scrape the sides of the bowl periodically.
Using a small cookie scoop or tablespoon form 1 Tbsp rounds od dough placing onto the cookie sheet. Place dough at least 2-inches apart on cookie sheet. Use a fork dipped in reserved sugar to flatten the tops in a crisscross pattern. Press until about 1/3 inch thickness.
Bake for 12-15 minutes or until golden and set. Cool on pan for 5 minutes then carefully remove to a cooling rack to cool completely.
Meanwhile, melt together chocolate chips and heavy cream in a double boiler over simmering water OR a microwave safe bowl in 30 second increments. Repeat process, stirring until completely smooth. Once smooth, set aside to cool slightly and thicken.
Divide chocolate ganache mixture placing a dollop (about 1 teaspoon) into the center of the flat side of each of 24 cookies. Immediately place another cookie on top, flat side down gently pressing together just until the filling comes to the edge.
Place filled sandwich cookies into an airtight container. Store at room temperature or chilled for up to 4 days or freeze for up to 3 months.

Notes

Alternate Filling: For the chocolate filling, you can use 2-3 Tbsp of peanut butter adding just enough heavy cream to make it smooth. Melt the peanut butter with the chocolate, then add cream to thin.

Nutrition