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The recipe Peanutbutter Sandwich Cookies can be made in around 45 minutes. This recipe makes 6 servings with 784 calories, 13g of protein, and 42g of fat each. For 84 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals....Read More
To make the cookies
Heat the oven to 350F. Line two baking sheets with parchment. In a medium bowl, sift together the two flours, baking soda, and salt. In the bowl of an electric mixer, cream the butter, peanut butter, and sugars with the paddle attachment until light and fluffy.
Add the vanilla and egg; continue creaming until smooth and fluffy, about 3 min. with an electric mixer (longer by hand). Stir in the flour mixture by hand just until it's incorporated; don't over mix or the cookies will be tough. Drop heaping tablespoonfuls of batter, spaced about 2 inches apart, onto the lined baking sheets. With floured fingers, flatten each dab of batter into a 2-inch round.
Bake until the cookies are puffed and golden, 12 to 14 min., rotating the baki
While the cookies cool, make the filling
In a small bowl, cream the confectioners' sugar, butter, and peanut butter until smooth.
Add the heavy cream; continue creaming until smooth and fluffy. Stir in the chopped peanuts and chocolate.To assemble
Transfer the cooled cookies to a work surface, flipping half of them over. With an offset spatula or a butter knife, spread a scant teaspoon of filling onto each turned-over cookie. Set another wafer on top of each filled cookie, pressing gently to spread the filling. Store sealed at room temperature or in the refrigerator.
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