Equipment
* optional
Ingredients
Crunchy Peanut Butter Cookies
- 190 g all-purpose flour
- 3 g baking soda
- 2 g baking powder
- 3 g kosher salt
- 115 g unsalted butter, room temperature
- 130 g crunchy peanut butter
- 100 g granulated sugar
- 100 g light brown sugar, firmly packed
- 1 large egg, room temperature
- 5 ml vanilla extract
Creamy Peanut Butter Filling
- 130 g creamy peanut butter
- 60 g unsalted butter, room temperature
- 120 g confectioners' sugar, sifted
- 2 ml vanilla extract
- 1 g kosher salt
- 15 ml heavy cream
Nutrition (per serving)
Method
In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and kosher salt.
In the bowl of a stand mixer, cream the room temperature butter, crunchy peanut butter, granulated sugar, and brown sugar on medium speed until light and fluffy.
Add the egg and vanilla extract to the creamed butter mixture and beat on medium speed until fully incorporated.
Turn the mixer to low speed and gradually blend the dry flour mixture into the wet ingredients until just combined.
Cover the bowl and chill the dough in the refrigerator to firm up.
Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper.
Scoop roughly 15g portions of the chilled dough, roll them into smooth balls, and place them on the lined baking sheet spaced apart.
Dip the tines of a fork in a little granulated sugar and press a crisscross pattern into each dough ball, flattening it slightly.
Bake the cookies in the preheated oven at 175°C (350°F) until the edges are lightly golden but the centers still look slightly soft.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
While the cookies cool, prepare the filling by beating the butter and creamy peanut butter in a mixing bowl until completely smooth.
Gradually add the sifted confectioners' sugar, vanilla extract, and salt. Whip on medium-high until fluffy. Add heavy cream a few drops at a time if the mixture is too stiff.
Transfer the filling to a piping bag and pipe an even layer onto the flat, bottom side of half the cooled cookies.
Top with the remaining cookies, flat side down, pressing gently to push the filling toward the edges.
Chef's Notes
- Using commercial processed peanut butter is crucial for both the cookies and the filling. Natural varieties contain separated oils that will cause the cookie dough to over-spread and the frosting to split.
- For the most uniform sandwich cookies, use a digital kitchen scale to weigh your dough portions before rolling them into balls. Uniform cookies ensure the sandwiches match up perfectly.
- The classic crisscross fork pattern not only provides a signature look but also serves a culinary purpose. It slightly flattens the dense, peanut butter-heavy dough, ensuring it bakes evenly to the center.
- Do not overbake the cookies. Taking them out when the centers still look slightly soft ensures they remain tender enough to bite into once assembled as a sandwich, rather than crumbling apart.
Storage
Refrigerator: 1 week — Store in an airtight container to prevent the cookies from drying out.
Freezer: 3 months — Freeze assembled cookies in a single layer until solid, then transfer to an airtight container or zip-top bag.
