Buttercream Peanut Butter Sandwich

Soft and chewy peanut butter cookies with a creamy vanilla buttercream filling.

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Peanut butter cookies are a classic childhood memory I have of my friends and I eating them after school. Everybody can recognize the traditional cross hatch pattern made with a fork on the top of these cookies. I know I look for them whenever I’m given a selection of cookies for the holidays.

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What ingredients do you need for buttercream peanut butter sandwiches?

• Peanut Butter
• Butter
• Brown Sugar
• Fine Sea Salt
• Flour
• Baking Soda
• Vanilla
• Eggs
• Sugar
• Powdered sugar
• Heavy Cream

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The Recipe

Peanut Butter Cookies:

Preheat the oven to 325 degrees. In a large mixing bowl combine the peanut butter, butte , salt, and brown sugar. Mix for two minutes until soft and light. Mix in the eggs and vanilla. Combine the flour and baking soda and fold into the peanut butter.

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Using a large ice cream scooper, scoop out dough making sure to tightly pack it. Roll the dough in the sugar and place on a lined sheet pan. Now take a clean fork and lightly press into dough and then again across the first, this will create the checkered pattern we associate on top of peanut butter cookies. Bake for 8-10 minutes in the oven. You will see them puff up a little when done.

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Vanilla Buttercream Frosting:

Place room temperature butter in a mixing bowl and start mixing with a paddle. Next add sugar and start mixing on low and then increase speed when sugar is combined. Add vanilla and a pinch of salt and mix until smooth. Place buttercream in a piping bag and pipe a dollop on ½ of the cookies. Top with another cookie and enjoy.

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Recipe Tips:

• Make sure that the cookies are cooled completely before removing them from the sheet pans. They will be delicate.
• To add a little more to the cookies you could include jelly to the buttercream for a peanut butter and jelly cookie sandwich.

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Make Ahead:

• These cookies store well and can be made up to 4 days ahead and not lose freshness.
• You can make the dough ahead and freeze for up to 5 months.

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Storing tips:

• Store cookies in an airtight container to keep fresh. Drop not refrigerate.

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