Are you ready to take your peanut butter sandwich cookie game to the next level? Look no further because we're about to unlock the secrets to making the best peanut butter sandwich cookie ever. Picture this: a perfectly golden, chewy cookie with a rich and creamy peanut butter filling.
This is a recipe I found myself wishing I hadn't made. No, not because it's not tasty, but because it IS....man, these are good and ended up eating almost a dozen of these sandwich cookies. My taste buds will be dancing with delight!
But what makes this cookie so special? It's all in the details. From the perfect balance of sweetness to the right amount of peanut butter flavor, every element of this cookie has been carefully crafted to create a taste sensation like no other. Join us as we delve into the world of peanut butter sandwich cookies, exploring tips and tricks that will elevate your baking skills and leave you with a mouthwatering treat that will impress even the toughest cookie connoisseurs. Get ready to satisfy your sweet tooth and become the master of peanut butter sandwich cookies!
🍪 The Amish and Sandwich Cookies
The whoopie pie is synonymous with Amish culinary culture, but a good, old-fashioned sandwich cookie isn't far behind. How are the two different? A whoopie pie consists of two puffy, pillowy cake-like cookies with a layer of frothy filling between, whereas a sandwich cookie is a more dense treat like an Oreo, two cookies with filling between.
Amish sandwich cookies are great individually wrapped in plastic wrap and put into lunch pails or just stored in airtight container for home snacking. They are also a favorite treat to take to a picnic or potluck.
📋 Tips for Making Super Peanut Butter Sandwich Cookies
These cookies are tough to screw up, but I do have some tips that can tilt the odds in your favor of these turning out well!
- Use creamy peanut butter. Natural or homemade peanut butter can be too oily, which will make your cookies greasy.
- Cream the butter and peanut butter together until light and fluffy. This will help create a soft and chewy cookie.
- Use granulated sugar and light brown sugar. The granulated sugar will help give your cookies a crispy exterior, while the brown sugar will add richness and depth of flavor.
- Don't overmix the dough. Overmixing will develop the gluten in the flour, which will make your cookies tough.
- Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much. 30 minutes is minimum, I actually like to chill cookie dough overnight and most Amish cooks follow this rule.
- Bake the cookies until they are just set. Overbaked cookies will be dry and hard.
- Let the cookies cool completely before filling them. This will help the filling set and prevent it from melting.
- Use a thick peanut butter filling. This will give your cookies a more satisfying flavor and texture. My filling was a little runny on this first go-rou
Here are some additional tips:
- If you want your cookies to be extra chewy, add ½ cup of oats to the dough.
- For a fun twist, try adding chocolate chips, M&Ms, or Reese's Pieces to the dough.
- If you want to make your cookies ahead of time, you can freeze the dough balls after they have been chilled. Just thaw the dough balls before baking and they will still be delicious.
📜 Step-By-Step Peanut Butter Sandwich Cookies
We used a nice creamy peanut butter with this. The natural peanut butter, while less processed, is a little messier to work with and doesn't create quite as good of a cookie.
I used a store-brand, but you could use Skippy or Jif. If you have nut allergies, use Sunbutter as an option.
Try to get your hands on fresh, large eggs for this recipe. Definitely is a difference in taste, I think, between fresh and store-bought eggs.
Use a large bowl for the mixing. SIGH, good memories making these when my girls were younger.
You can use a good old-fashioned wooden spoon for this but you can also use a medium speed hand mixer or a stand mixer with a paddle attachment. A whisk isn't as good for this because of the mixture would tend to clump into it. I then make a cookie dough ball and press down with a fork.
I like to line a baking sheet with parchment paper
The parchment paper is especially nice for catching any filling that might dribble out. Press the cookies together after adding filling.
I just piled the cookies onto a plate, but I like to cool the cookies on a wire rack for a bit before doing that.
The cookies are great at room temperature, but I tend to like all my desserts chilled!
These cookies don't take a ton of prep time and are packed with protein because of the peanut butter.
Baking with kids is always a challenge. The recipe calls for two eggs and I remember each of my girls wanted to crack an egg. At that age, and even now when they are 6 and and 9, I always have them crack an egg into a separate cup sbo that if something goes wrong, it doesn't mess up the whole bowl of ingredients. This time I saw a couple shells go into the cup after Beatrice cracked her egg and I then spent a few minutes searching -unsuccessfully - for the shell. So I put the eggs into a colander and strained out the good stuff and, voila, we found shells.
I'm always battling butter in these recipes. I use lightly salted butter, but you can use unsalted butter. You can't just stir in a stick of rock, hard cold butter, but if you melt it, you'll throw off the chemistry of the baking. I usually split the difference and soften the butter in the microwave but I'm never fully satisfied with that outcome. Often instructions just say "soften" without saying how.
SIGH, wish these cookies were calories-free.
🙋 FAQ About Peanut Butter Sandwich Cookies
Yes, use can use whole wheat, all-purpose, spelt, or a flour mixture.
Yes, almond or sunbutter can be used in place of peanut butter. The consistency of the cookie may be slightly different, but will still turn out.
🍪 More Amish Cookie Recipes
Brown Sugar Chocolate Chip Cookies
🖨️ Full Recipe
Amish Peanut Butter Sandwich Cookies
Ingredients
- 1 cup peanut butter
- ½ cup quick cooking oats
- ¼ cup honey
- 2 eggs
- 1 teasooon vanilla extract
- 1 cup shortening
- 3 cups all-purpose flour
- 1 cup firmly packed brown sugar
- 1 cup granulated sugar
- 2 teaspoons baking soda
- ½ teaspoon salt
Filling
- 1 cup confectioners sugar
- ½ cup chocolate syrup
- 2 tablespoons peanut butter
- 1 teaspoon vanilla extract
Instructions
- In large mixing bowl, combine everything well. Mix well.
- Chill dough for 1 hour in the fridge. Preheat oven to 375F.
- Place 1 large tablespoon of cookie dough 1 inch apart and flatten with a fork.
- Bake for 10 minutes. Let cool slightly and remove from pan.
- Cool on a cookie rack.
- Mix filling until smooth consistency and then put two tablespoons on the flat side of a cookie and then press a cookie on top.
Susan Knox
The picture shows old fashioned oats, but the recipe calls for quick cooking oats. Which is it?
Kevin
I'm not sure it'd make a lot of difference either way, but good eye, I used old-fashioned....
Evelyne Fraser
there are no directions for this recipe
Kevin Williams
I just added them, sorry about that!