Buttery, nutty, creamy, soft, chewy, delicious- PERFECTION! They are like the ultimate Peanut Butter Cookie but with a cute little peanut shape and a decadent rich filling. I love a good crunch and I opted to use crunchy peanut butter in the filling instead of creamy but do what makes you happy.
Cookie
- 1 cup butter, room temperature
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 eggs
- 2 tsp vanilla extract
- 21/2 cup flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/3 cup extra sugar for rolling
- In a large bowl with mixer beat butter, peanut butter, and sugars until light and fluffy, about 30 seconds on medium-high speed. Lower mixer to medium and add eggs and vanilla continuing to mix until combined. Turn mixer to low and add in flour, baking soda and baking powder. Mix until combined. Refrigerate dough for 1 hour. Preheat oven to 375°.
- Form chilled dough first into 1 inch balls and then form into a log shape. Roll the log-shaped dough in extra granulated sugar and place on baking sheet about 2 inches apart. Using a fork press down on cookie creating a criss-cross pattern. Pinch the center to create the peanut shape.
- Bake for 6-8 minutes until edges are lightly golden. Cool on baking sheet 2-3 minutes and then transfer to wire rack to continue cooling.
Filling
- 1 cup butter, room temperature
- 1 cup crunchy peanut butter, room temperature
- 4 cup powdered sugar
- 2 tbsp - 3 Tbsp milk
- In a large bowl beat butter and peanut butter together until smooth. Slowly add in your powdered sugar and turn mixer speed up to medium and beat until filling is smooth. Add your milk, one tablespoon at a time until desired consistency is reached.Spread a heaping tablespoon of filling onto the bottom of one of the peanut butter cookies and then top with another cookie to create sandwich.
Notes: Store in an airtight container for up to 5 days.
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