Peanut Butter Sandwich Cookies
"Peanut butter flavor molecules can be trapped by flour in baked applications, so we ratcheted up the flavor’s intensity by sandwiching an uncooked peanut butter filling between our cookies. Adding a full cup of confectioners’ sugar to the filling made it firm enough to stay in place, and we balanced the sweetness with a relatively low-sugar cookie component. Extra liquid and extra baking soda gave our cookies the thin, flat dimensions and sturdy crunch that are vital to a sandwich cookie...."
INGREDIENTS
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Do not use unsalted peanut butter for this recipe.
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Ingredients
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Cookies
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1 1/4cups (6 1/4 ounces) raw peanuts, toasted and cooled
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3/4cup (3 3/4 ounces) all-purpose flour
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1teaspoon baking soda
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1/2teaspoon salt
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3tablespoons unsalted butter, melted
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1/2cup creamy peanut butter
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1/2cup (3 1/2 ounces) granulated sugar
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1/2cup packed (3 1/2 ounces) light brown sugar
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3tablespoons whole milk
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1large egg
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Filling
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3/4cup creamy peanut butter
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3tablespoons unsalted butter
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1cup (4 ounces) confectioners' sugar
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