Peanut Butter Sandwich Cookies

Old fashioned peanut butter cookies that are sandwiched between another layer of creamy peanut butter filling…what’s not to love? These crunchy-tender cookies and melt-in-your-mouth filling are definitely enjoyed best with a tall glass of cold milk.

The other day I was craving some peanut butter cookies. So I made some (these) and they were okay; good even, but I wanted something more. There’s a farmer’s stand near us that sells peanut butter sandwich cookies (or what the Mennonite/Amish community calls whoopie pies!) and that’s what I was craving. Whenever I have one of those, it just hits the spot. So I pulled out my mixer and came up with a peanut butter filling to doctor these cookies up. And am I glad I did!

You start with a basic peanut butter cookie recipe but instead of using butter I used Golden Barrel coconut oil. And I also put a tablespoon of Golden Barrel Blackstrap Molasses (I used blackstrap but you can use any kind of molasses) in the batter to really bring out that brown sugar flavor.

You want to use store-bought peanut butter (not the natural kind) for these to turn out their best. Of course feel free to experiment with any kind of peanut butter but just be aware that your cookie texture might be a bit different than if you used Jif or Skippy.

My youngest son helped me with putting the criss-cross pattern on these. It’s a fun way to get your kids involved!

These cookies bake for 10 minutes then cool on a rack. In the mean time, you can whip up that filling.

For the filling, I started with a cup of peanut butter, a little bit of honey, and a little bit of confectioners’ sugar. Then I started adding from there. The consistency was off so I added more sugar, half and half, vanilla extract and some softened butter. What I ended up with was a smooth peanut butter that reminds me of the middle of a Reese’s cup. In other words, pretty dang good.

A scoop of filling for each pair of cookies, and you’re all set. Like I said, these sandwich cookies are best with a glass of cold milk. The peanut butter flavor is pronounced and really sings. So if you’re like me and are craving something peanut buttery, make some of these sandwich cookies today!

Peanut Butter Sandwich Cookies

Print Recipe

Old fashioned peanut butter cookies that are sandwiched between another layer of creamy peanut butter filling...what's not to love? These crunchy-tender cookies and melt-in-your-mouth filling are definitely enjoyed best with a tall glass of cold milk.

• CourseCookies

Servings

2 dozen sandwiches

Servings 2 dozen sandwiches

Peanut Butter Sandwich Cookies Print Recipe Old fashioned peanut butter cookies that are sandwiched between another layer of creamy peanut butter filling...what's not to love? These crunchy-tender cookies and melt-in-your-mouth filling are definitely enjoyed best with a tall glass of cold milk. CourseCookies Servings 2 dozen sandwiches Servings 2 dozen sandwiches

Ingredients

Cookies

• 1 cup Golden Barrel Coconut Oil
• 1 cup granulated sugar
• 1 cup brown sugar
• 1 Tbsp Golden Barrel Blackstrap Molasses
• 2 large eggs
• 1 tsp vanilla extract
• 2 tsp baking soda
• 1/2 tsp salt
• 1 cup creamy or crunchy peanut butter
• 3 cups all-purpose flour

Filling

• 1 cup creamy peanut butter
• 4 Tbsp softened butter
• 1 cup confectioners sugar
• 1 Tbsp honey
• 2 tsp vanilla extract
• 1-2 tsp half n half or milk

Servings: dozen sandwiches

Instructions

Cookies

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or spray sheets lightly with cooking spray.
2. In a bowl attached to a stand mixer, or with a hand mixer, cream together the coconut oil, granulated sugar, brown sugar, molasses, eggs, vanilla extract, baking soda, salt, and peanut butter. Add in flour and stir until just combined.
3. Using a medium cookie scoop, drop the dough onto the prepared pans. Press down each cookie with a fork to make a crisscross design. Bake for 10 minutes, or until lightly browned. (Be careful to not overbake.) Remove from oven and transfer to wire rack to cool completely.

Filling

1. Cream together peanut butter, butter, sugar, honey, vanilla extract, and half n half until smooth and creamy. With a medium cookie scoop, drop the filling into mounds on top half the cookies. Top with remaining cookies, pressing together gently. Store in airtight container.

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