Peanut Butter Sandwich Cookies

A classic favorite gets a delicious twist! These Peanut Butter Sandwich Cookies combine creamy peanut butter with crunchy texture, all wrapped up in a chewy cookie package. With optional chopped peanuts or chocolate chips, these treats are sure to satisfy any sweet tooth – and make perfect pairing partners.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup peanut butter (creamy or crunchy, whichever you prefer)
• 1/2 cup unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• Optional: chopped peanuts or chocolate chips for added flavor

Instructions

Preheat your oven to 375°F (190°C).

Line a baking sheet with parchment paper or a silicone mat to make cleanup a breeze.

In a medium-sized bowl, whisk together the flour, baking soda, and salt.

Set it aside for now.

In a large bowl, use an electric mixer to cream together the peanut butter and butter until smooth and creamy.

Yes, it’s a dreamy combination! Gradually add the sugar to the peanut butter mixture and mix until well combined.

You’ll know it’s ready when it’s smooth and fluffy.

Beat in the egg and vanilla extract until fully incorporated.

Don’t overmix, though – you want to maintain that tender texture.

Now it’s time to bring in the flour mixture.

Gradually add it to the wet ingredients and mix until a dough forms.

If using chopped peanuts or chocolate chips, fold them into the dough at this stage.

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

You should end up with around 10-12 cookies.

Flatten each cookie slightly with a fork or your fingers.

Don’t press too hard, you want to maintain that beautiful texture.

Bake for 12-14 minutes or until the edges are lightly golden.

Remove from the oven and let those cookies cool on the baking sheet for 5 minutes.

Transfer the cookies to a wire rack to cool completely.

Once they’re completely cool, pair them up to create your peanut butter sandwich cookies.

You should end up with 5 delicious sandwich cookies!

Notes

Use high-quality peanut butter for the best flavor, and don’t overmix the dough to maintain that tender texture. If using chopped peanuts or chocolate chips, be gentle when folding them into the dough to avoid crushing.

Leave enough space between each cookie to allow for proper spreading during baking.

Don’t overbake, as the edges should be lightly golden. Let the cookies cool completely before assembling the sandwiches to ensure the filling stays intact.

You can store the sandwich cookies in an airtight container at room temperature for up to 5 days.

Nutrional Value

• Calories: 320
• Total Fat: 16g
• Saturated Fat: 4.5g
• Cholesterol: 20mg
• Sodium: 150mg
• Total Carbohydrates: 38g
• Dietary Fiber: 2g
• Sugars: 18g
• Protein: 8g