Classic Peanut Butter Cookie Sandwiches
Ingredients
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
- 1/2 cup peanut butter
- 1/4 cup butter
- 1 cup powdered sugar
- 1/4 cup Belfonte Heavy Whipping Cream
Directions
For the Cookies- Pre heat your oven to 350° and line your baking sheets with parchment paper.
- In a large bowl, stir together your peanut butter, softened butter, brown sugar, and sugar until well combined.
- Add your eggs, and vanilla extract, and stir again until light and fluffy.
- Pour in dry ingredients, which includes your flour, cornstarch, baking soda, and salt.
- Stir until just combined.
- 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.
- Using a fork, make the criss cross pattern on top of each cookie.
- Bake in the oven for 350° for about 8 minutes.
- 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.
- Let cool.
- In a small bowl add your softened butter and peanut butter and mix until combined.
- Add your powdered sugar and mix again.
- Pour in your Belfonte heavy whipping cream and stir until creamy.
- Transfer your frosting/filling to a little baggie or piping bag and cut the tip.
- 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.
- Be sure to not add too much filling where it would squish out the sides.
- Share and enjoy!!