This recipe comes from one of my favorite baking sites Joy of Baking.
- 1/2 cup unsalted butter, room temperature
- 3/4 cup peanut butter (smooth or crunchy)
- 1/2 cup light brown sugar
- 1/2 cup granulated white sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 ounces cream cheese, room temperature
- 1/2 cup smooth peanut butter
- 1/4 teaspoon pure vanilla extract
- 1/3 cup confectioners sugar
Preheat oven to 350 degrees F and place the oven rack in the center of the oven. Line two baking sheets with parchment paper.
Peanut Butter Cookies: In the bowl of your electric mixer (or with a hand mixer), cream the butter, peanut butter, and sugars until light and fluffy (about 2 - 3 minutes). Add the egg and vanilla extract and beat to combine. In a separate bowl whisk together the flour, baking soda, and salt. Add to the peanut butter mixture and beat until incorporated.
Take about one tablespoon of the batter and place on the prepared baking sheet
, leaving about 2 inches (5 cm) between the mounds of cookie dough. Press the dough flat with the back of a fork that has been dipped in granulated white sugar. Bake the cookies for about 10- 12 minutes, or until the cookies are lightly browned around the edges. Cool completely on a wire rack.
Peanut Butter Filling: In the bowl of your electric mixer (or with a hand mixer), beat the softened cream cheese, peanut butter, vanilla extract, and sugar until smooth.
Assemble: Take one peanut butter cookie and spread about 1 tablespoon of the filling on the flat side of the cookie. Top with a second cookie, flat side down, to make a sandwich. If not serving right away, cover and store in the refrigerator. Bring to room temperature before serving.
Click here for a printable version of this recipe from Culinary Collage.