Shelly's Recipe

PEANUT BUTTER SANDWICH COOKIES WITH TWO ALTERNATE FILLINGS

Category: Cookies

1 stick butter, softened
1 cup creamy peanut butter
1/2 cup light brown sugar, lightly packed
1/2 cup sugar plus 1 tbsp, divided
1 tsp vanilla extract
1 egg
1 cup flour
1 tsp baking soda
1/4 tsp salt

Preheat oven to 375. Lightly grease 2 cookie sheets.

Cream first 3 ingredients. Add the 1/2 cup sugar and vanilla and continue to beat until the mixture is fluffy. Add the egg and beat until combined. Combine the dry ingredients bowl and add to the butter mixture. Mix until well combined.

Place the batter onto a sheet pan by the tbspful, leaving about 1 inch between each cookie. Bake in the top half of the oven until the cookies are golden, about 10 to 12 minutes. Remove and let cool.

For the filling:
1 1/2 cups confectioners sugar
6 tbsp unsalted butter, softened at room temperature
3/4 cup smooth peanut butter
3 tbsp heavy cream
1/4 cup coarsely chopped roasted unsalted peanuts
1/4 cup coarsely chopped semisweet chocolate, or mini semisweet chocolate chips

In a small bowl, cream the confectioners sugar, butter, and peanut butter until smooth. Add the heavy cream; continue creaming until smooth and fluffy. Stir in the chopped peanuts and chocolate.

Transfer the cooled cookies to a work surface, flipping half of them over. With an offset spatula or a butter knife, spread a scant tsp of filling onto each turned-over cookie. Set another wafer on top of each filled cookie, pressing gently to spread the filling. Store sealed at room temperature or in the refrigerator.

Alternate filling
2 (3 oz) pkg cream cheese, softened
1/2 cup creamy peanut butter
5 tbsp confectioners sugar

Beat until smooth.