Soft peanut butter cookies sandwiched with a creamy peanut butter filling make an irresistible treat for peanut butter lovers.
20 min prep
12 min cook
12 servings
320 kcal/serving
Ingredients
1 cup creamy peanut butter
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup powdered sugar
2 tablespoons unsalted butter, softened
2 tablespoons milk
Instructions
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a medium bowl, mix 1 cup peanut butter, granulated sugar, egg, and vanilla until well combined.
Roll dough into 24 balls (about 1 tablespoon each) and place 2 inches apart on prepared baking sheets. Flatten each with a fork in a crisscross pattern.
Bake for 10-12 minutes until edges are lightly golden. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
For filling, beat 1/2 cup peanut butter, powdered sugar, butter, and milk until smooth and creamy.
Spread about 1 tablespoon filling on the flat side of one cookie, top with another cookie to form a sandwich. Repeat with remaining cookies.
Tips
Store in an airtight container at room temperature for up to 5 days.
For extra crunch, use chunky peanut butter in the cookies.