Peanut butter sandwich cookies

By Jessica McGovern
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  • 2 cups (480 milliliters) flour
  • 1 teaspoon (5 milliliters) baking powder
  • 1/2 teaspoon (2.5 milliliters) baking soda
  • 1/4 teaspoon (1 milliliter) salt
  • 3/4 cup (180 milliliters) crunchy peanut butter
  • 3/4 cup (180 milliliters) butter, room temperature
  • 3/4 cup (180 milliliters) brown sugar
  • 1/2 cup (120 milliliters) white sugar
  • 2 eggs
  • 1 teaspoon (5 milliliters) vanilla extract


  • 1 cup (240 milliliters) smooth peanut butter
  • 1/2 cup (120 milliliters) butter, room temperature
  • 2 cups (480 milliliters) icing sugar
  • 4 tablespoons (60 milliliters) milk

Special equipment:

  • Piping bag



  1. In a mixing bowl, combine flour, baking powder, baking soda, and salt. Set aside.
  2. In a separate mixing bowl, beat crunchy peanut butter and butter together. Add brown sugar and sugar and mix in. Crack in eggs and continue beating. Add vanilla and mix in. Slowly pour flour mixture into peanut butter mixture and mix to incorporate. Cover with plastic wrap and chill in the fridge 30-60 minutes.


  1. Cream together smooth peanut butter and butter. Slowly add icing sugar and continue beating to incorporate. Add milk, one tablespoon at a time, until mixture is stiff but creamy.

To combine:

  1. Preheat oven to 375 F (190 F).
  2. Divide batter into 24 equal pieces and roll into balls. Place onto two cookie sheets. Press the tines of a fork onto the ball to flatten it, and then again to create the cross-hatch design. Bake for seven to nine minutes. Remove and let cool.
  3. Fill a piping bag with filling mixture. Pipe onto the bottoms of half of the cookies. Press the other half of the cookies on top of the filling to create the sandwiches.

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