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Peanut Butter Sandwich Cookie

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Servings: 13 -18 (2 1/2 inch) sandwich cookies
Ingredients Method Notes

Ingredients
  

For the cookies:
  • 1 1/2 cups 6 ounces unbleached all-purpose flour
  • 2/3 cup 2 ounces cake flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon table salt
  • 3/4 cup 6 ounces unsalted butter, completely softened at room temperature
  • 3/4 cup smooth peanut butter
  • 1/2 cup suger
  • 1/2 cup firmly packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg
For the filling:
  • 1 1/2 cup confectioners' sugar
  • 6 tablespoons 3 ounces unsalted butter, soften at room temperature
  • 3/4 cup smooth peanut butter
  • 3 Tablespoons heavy cream
  • 1/4 cup coarsely chopped roasted unsalted peanuts
  • 1/4 cup mini chocolate chips or coarsely chopped semisweet chocolate

Method
 

For the cookies:
  1. Heat the oven to 350 degrees. Line two baking sheets with parchment paper. In a medium bowl, sift together the two flours, baking soda and salt.
  2. In the bowl of an electric mixer using the paddle attachment, cream the butter, peanut butter and sugars until light and fluffy. Add the vanilla and egg, continue creaming until smooth and fluffy, about 3 minutes with an electric mixer.
  3. Add in the flour mixture slowly just until it's incorporated; don't over-mix or the cookies will be tough. Drop heaping tablespoons of batter, spaced 2 inches apart onto the lined baking sheets. Using your fingers, flatter each cookie into a 2 inch round. Bake ~12-15 minutes or until puffed and golden, rotating the sheets if needed for even baking. Transfer the cookies to a rack to cool.
For the filling:
  1. In a small bowl, combine confectioners' sugar, butter, and peanut butter and cream until smooth. Add the heavy cream and continue creaming until smooth and fluffy.
  2. Stir in the chopped peanuts and chocolate.
To assemble: flip half of cookies over and using a offset spatula, spread some of the filling over them (~2 teaspoons). Top with another cookie and press down lightly. Store at room temperature or in the refrigerator for up to a few days.

    Notes

    You can make these ahead of time. They hold up extremely well and will not get soggy even with filling. For best results, use a smooth "processed" peanut butter such as Skippy Natural to get the right texture.
    Recipe from the Best of Fine Chocolate, with very little modifications