Instructions
1️⃣ Make the Cookies
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, cream together butter, peanut butter, granulated sugar, and brown sugar until smooth.
- Beat in the egg and vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture until fully combined.
- Scoop dough (about 1–2 tbsp each) onto the baking sheet, spacing them 2 inches apart.
- Flatten each cookie slightly with a fork in a criss-cross pattern.
- Bake 10–12 minutes, until edges are lightly golden. Do not overbake — cookies should be soft.
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack.
2️⃣ Make the Filling
- Beat butter and peanut butter together until creamy.
- Add vanilla extract.
- Gradually mix in powdered sugar until smooth.
- Add a little milk/cream if needed to reach spreadable consistency.
3️⃣ Assemble the Sandwiches
- Spread a generous amount of filling on the flat side of one cookie.
- Top with another cookie and gently press together.
Tips for Extra Softness
- Slightly underbake the cookies — they firm up while cooling but stay soft inside.
- Store in an airtight container at room temperature or in the fridge to keep them fresh and chewy.
- You can roll the edges in chopped peanuts or mini chocolate chips for an extra treat.
If you want, I can give a version with a chocolate-peanut butter swirl filling that makes these cookies look and taste bakery-level amazing.
Do you want me to do that?
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