We recently bought a copy of Cook’s Illustrated, which is where we found this recipe for peanut butter sandwich cookies. After eating the cookies, we went out and bought a year’s subscription. Seriously. These cookies are amazing. They’re designed to be super crunchy on the outside, with a smooth (but not runny) filling inside, and tons of peanut flavor. And they seriously deliver. We strongly suggest you try them yourself. Make these as a gift, bring them to a party, or eat them all by yourself holed up on the couch with a book and a glass of milk.
Put your oven racks on the upper-middle and lower-middle racks and preheat the oven to 350. Line 2 baking sheets with parchment paper.
In a food processor, pulse 1 1/4 cups raw peanuts (toasted and cooled).
Whisk 3/4 cup all-purpose flour, 1 tsp baking soda and 1/2 tsp salt in a bowl. In another bowl, whisk 3 tablespoons unsalted, melted butter, 1/2 cup creamy peanut butter, 1/2 cup granulated sugar, 1/2 cup packed light brown sugar, 3 tablespoons whole milk, and 1 large egg. Stir the dry mix into the wet mix until combined. Then stir in the peanuts until evenly mixed in.
Using a tablespoon, measure out 12 evenly spaced mounds onto each cookie sheet. With a damp hand, press each mound until it’s an even 2 inches in diameter.
Bake 15 to 18 minutes, until they’re a golden brown and firm to the touch. Halfway thru, rotate and switch the cookie sheets for more even baking. Let the cookies cool for about 30 minutes, and repeat using all the dough. (Try not to eat too much dough, because it’ll be worth it to have more cookies in the end.)
Your kitchen now smells amazing, and it’s time to make the filling.
If you have a microwave, melt 3/4 cup creamy peanut butter and 3 tablespoons unsalted butter for about 40 seconds. We don’t have a microwave, so you can melt them in a saucepan like us, and it’ll be just fine. When it’s melted, stir in 1 cup confectioners’ sugar.
You will probably need to sample this several times to make sure it tastes right. We’ll wait.
Now, start the assembly line, Lucy! Lay out your 24 cookies (you didn’t eat too many yet, did you?!) upside down on the counter. The flat sides should be up. Put a level tablespoon of warm filling in the middle of each cookie. Put a second cookie on top (flat sides facing each other), and press gently until the filling goes to the edges. It will set after about an hour.
The cookies can be stored in an airtight container for up to three days. Altho we’d be impressed if they last longer than a few hours.
- 1 1/4 cups raw peanuts (toasted and cooled)
- 3/4 cup all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3 tablespoons unsalted butter (melted)
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 3 tablespoons whole milk
- 1 large egg
- 3/4 cup creamy peanut butter
- 3 tablespoons unsalted butter
- 1 cup confectioners’ sugar