The cookie for peanut butter lovers, and one of Pete’s favorites — a thick, slightly chewy peanut butter cookie with a rich peanut butter filling. These freeze well for when you have a sudden hankering for a peanut butter treat.
This is the second cookie recipe needed for my upcoming DIY Dream Cake — a cake with layers of vanilla ice cream infused with chunks of these peanut butter cookies, and covered with dark chocolate ganache and Heath Bar crunch.
You still have time to make these. Just remember to save some for the cake.
- 2 c unbleached flour
- 1/2 t baking soda
- 1/4 t salt
- 1/2 c unsalted butter
- 1 c packed light brown sugar
- 1 c smooth peanut butter
- 1 large egg
Make the cookies
Whisk together flour, baking soda, and salt. Set aside.
With an electric mixer in a separate bowl, beat together butter, brown sugar, and peanut butter until fluffy. Beat in egg.
Gradually add flour mixture, beating on low just until combined. (Don’t overmix)
Form dough into two 8″ long rectangular logs. Wrap each log in waxed or parchment paper. Freeze until firm (about 1 hour).
Preheat oven to 350.
Using a sharp knife, slice dough 1/4″ thick. Place on cookie sheets 1″ apart. (Each log should yield about 30 cookies).
Bake until puffed (12-15 minutes), rotating sheets halfway through.
Transfer to wire racks to cool.
- 1/2 c whole milk
- 2 T flour
- 1/2 c peanut butter
- 1/2 c sugar
Make the Filling
In a saucepan over medium heat, whisk flour into milk until thickened (2 minutes). Set aside to cool.
Using a mixer in a separate bowl, beat together peanut butter and sugar.
Add cooled milk mixture and beat until incorporated.
Assemble the Sandwiches
Spread 1 T of filling on the smooth side of half the cookies. Top with the other half to create the “sandwich.”
This recipe makes about 30 sandwiches. If you don’t eat them all, store in an airtight container or wrap tightly with foil and freeze, for future peanut butter cravings.
Original Recipe: Martha Stewart’s Food Everyday Magazine