Peanut Butter Sandwich Cookies

Mar 8th

Back in the day I was a “brownie” and wore the ugly sash but I never made it up the ranks or sold a box of cookies. When my friends partook of this cookie many reviewers mentioned how they resemble a girl scout cookie, but no one could remember the name. I looked it up – it’s a Do-Si-Do!

Two thin, crunchy, nutty cookies with a sweet peanut butter filling – perfection. Generally I’m not a huge fan of sandwich style cookies as the calorie content is usually twice (or three times) that of a regular cookie. Though these aren’t low-cal, the ingredient list didn’t frighten me off. Only 6 tablespoons of butter for the whole lot, as well as lot’s of healthy nuts and peanut butter. Plus, while I did have to get out my food processor for a minute I considered it a trade off that I didn’t need an electric mixer.

ATK wanted to create a cookie that was very crunchy – I removed these from the oven before the recipe said to as I like a chewier peanut butter cookie. Their tip about using WARM filling was mighty important, however, because as soon as the mixture firms up it’s nearly impossible to press/spread.
If you can only find lightly salted peanuts, use them instead but omit the salt from the recipe. Taste your batter (did you know the chances of getting salmonella poisoning from eating batter is 1 out of 10,000?) and if you find it needs more salt, add it at the end.
A great “after school snack” type cookie, I packed one each day for my work lunch and thought about it all morning!
Peanut Butter Sandwich Cookies
Slightly adapted from America’s Test Kitchen
Makes 24 cookies
1 1/4 c. roasted, unsalted peanuts
3/4 c. all purpose flour
1 tsp. baking soda
1/2 tsp. salt
3 tbsp. butter, melted
1/2 c. creamy peanut butter
1/2 c. sugar
1/2 c. brown sugar
3 tbsp. whole milk
1 egg
3/4 c. creamy peanut butter
3 tbsp. butter
1 c. powdered sugar
1. Preheat oven to 325 degrees.
2. Line two baking sheets with parchment paper.
3. Pulse peanuts in food processor until finely chopped, about 8 pulses.
4. Whisk flour, baking soda, and salt together in a small mixing bowl.
5. Whisk melted butter, peanut butter, sugar, brown sugar, milk and egg together in a medium mixing bowl.
6. Stir flour mixture into peanut butter mixture with a rubber spatula.
7. Stir in peanuts until evenly distributed.
8. Space 12 mounds evenly spaced on each baking sheet. Using a dampened hand, gently press down on each mound until cookies are 2 inches in diameter.
9. Bake until lightly golden brown, 12-14 minutes, switching sheet positions half way through baking.
10. Let cookies cool on sheets for 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.
11. For filling, microwave peanut butter and butter together until butter is melted and warm, about 40 seconds. Stir in powdered sugar until combined. Wait to make the filling until you’re ready to fill the cookies – you need the filling to be warm so that it will spread.
12. Place 24 cookies upside down on a counter and place 1 level tbsp. of filling in the center of each. Place second cookie on top and sandwich the cookies between your palms. Gently twist the cookies back and forth while pressing them together. Repeat with each cookie.
13. Assembled cookies will keep about 3 days at room temperature.
Print Friendly, PDF & Email