Filled with a luscious peanut butter cream filling and unbelievably easy to whip up, these extra-chewy peanut butter sandwich cookies are totally a peanut butter-lover's dream!
Prep Time 20minutes
Cook Time 10minutes
Total Time 30minutes
Servings 8cookie sandwiches
3/4cupcoconut sugaror brown sugar
3/4cupcreamy peanut butter
1large egg plus 1 egg yolk
1-1/2cupswhite whole wheat flour
1/4cupcreamy peanut butter
Make the cookies: Preheat oven to 350F. Line a baking sheet with parchment paper. Set aside. Place butter, sugar, and peanut butter in the bowl of a large stand mixer, fitted with a paddle attachment. Beat on medium speed until creamy, then beat in eggs, yogurt, and vanilla. In a separate medium bowl, combine flour, baking soda, and salt. Add to liquid mixture, and beat on medium speed until a cookie dough forms.
Roll dough into 1-in balls and place on prepared baking sheet. Use a fork to make a criss-cross pattern on cookie balls, flattening slightly. Bake cookies at 350F 10-11 minutes, or until edges of cookies are golden. (middles will still seem a little soft---this is ok) Cool cookies on baking sheet 5 minutes, before transferring to a wire cooling rack to cool completely.
Make the filling: Place butter, peanut butter, sugar, and vanilla in a medium bowl. Beat on medium speed with an electric mixer until creamy. Beat in milk until filling reaches a creamy, spreadable consistency.
Assemble the sandwiches: Divide filling between half of cookies, placing 1-2 tablespoons on the bottom of each. Top with remaining cookies and gently press to spread filling, creating a sandwich. Enjoy sandwiches immediately or place in refrigerator to chill until ready to serve.
Store cookie sandwiches in refrigerator up to 3 days.