Belfonte Dairy | From the Heart of Kansas City

Classic Peanut Butter Cookie Sandwiches

Classic Peanut Butter Cookie Sandwiches


For the Cookies
  • 1/2 cup butter softened
  • 3/4 cup peanut butter
  • 1 cup brown sugar
  • 1/2 sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 1/2 cups flour
  • 1 tbsp cornstarch
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
For the Filling
  • 1/2 cup peanut butter
  • 1/4 cup butter
  • 1 cup powdered sugar
  • 1/4 cup Belfonte Heavy Whipping Cream


For the Cookies
  1. Pre heat your oven to 350° and line your baking sheets with parchment paper.
  2. In a large bowl, stir together your peanut butter, softened butter, brown sugar, and sugar until well combined.
  3. Add your eggs, and vanilla extract, and stir again until light and fluffy.
  4. Pour in dry ingredients, which includes your flour, cornstarch, baking soda, and salt.
  5. Stir until just combined.
  6. Using a small cookie scoop, scoop out your cookie dough, and break in two pieces or pinch in the middle to make a peanut shape. (Similar to nutter butters) Place on your cookie sheets lined with parchment paper.
  7. Using a fork, make the criss cross pattern on top of each cookie.
  8. Bake in the oven for 350° for about 8 minutes.
  9. The cookies will spread a little bit so if you’d like to use the edge of a fork to reshape them while they’re still hot you can.
  10. Let cool.
For the Filling
  1. In a small bowl add your softened butter and peanut butter and mix until combined.
  2. Add your powdered sugar and mix again.
  3. Pour in your Belfonte heavy whipping cream and stir until creamy.
  4. Transfer your frosting/filling to a little baggie or piping bag and cut the tip.
  5. When your cookies have cooled down, squeeze a little dollop on each section of your cookie and top with another cookie, slightly pressing them together.
  6. Be sure to not add too much filling where it would squish out the sides.
  7. Share and enjoy!!
You can serve these chilled and store leftover ones in an airtight container in the refrigerator for maximum freshness. Yield: 18-20 sandwich cookies
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