Old-School Peanut Butter Cookie Sandwiches

Name: Old-School Peanut Butter Cookie Sandwiches
Total time: 40 min
Yield: 12
Ingredients: 2 c. creamy peanut butter; 2 large eggs; 1 1/2 c. granulated sugar; 1 1/2 tsp. baking soda; 1 tsp. kosher salt; 1 1/2 c. (3 sticks) unsalted butter, at room temp; 5 c. confectioners’ sugar; 1/2 c. unsweetened cocoa powder; 1/2 c. milk, almond milk or nondairy milk of choice; 1 tbsp. pure vanilla extract; 2 tsp. brewed coffee (optional)

Dark chocolate buttercream is a peanut butter cookie's BFF

By Angela GarbaczPublished: Dec 8, 2020

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old school peanut butter cookie sandwiches

Daniel Muller

Yields:

Total Time:

40 mins

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Perfectly Golden, a cookbook from the owner of Goldenrod Pastries in Lincoln, NE, is full of sweet treats like these epic cookies, plus tips for adapting recipes using handy pantry ingredients.

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Ingredients

Peanut Butter Cookies:

2 cups
creamy peanut butter
2
large eggs
1 1/2 cups
granulated sugar
1 1/2 tsp.
baking soda
1 tsp.
kosher salt

Dark Chocolate Buttercream:

1 1/2 cups
(3 sticks) unsalted butter, at room temp
5 cups
confectioners’ sugar
1/2 cup
unsweetened cocoa powder
1/2 cup
milk, almond milk or nondairy milk of choice
1 Tbsp.
pure vanilla extract
2 tsp.
brewed coffee (optional)

Directions

1. Step 1Heat oven to 375°F. Line two baking sheets with parchment.
2. Step 2In a medium bowl, with rubber spatula or electric mixer, combine peanut butter, eggs, granulated sugar, baking soda, and salt until fully incorporated.
3. Step 3Scoop balls of dough, about 2 tablespoons each, onto prepared sheets, spacing 2 inches apart. Press down gently on each cookie with palm of hand or bottom of drinking glass to flatten slightly.
4. Step 4Bake until edges of cookies are set and centers feel soft to the touch, about 12 minutes. Let cool completely on baking sheets.
5. Step 5Meanwhile, make Dark Chocolate Buttercream: Using a stand mixer with paddle attachment on low, combine butter, sugar and cocoa. Slowly stream in milk and vanilla, then coffee if using, until incorporated. Increase mixer speed to high and mix until light and fluffy, 3 to 5 minutes. Use immediately, or transfer to an airtight container. Refrigerate for up to 1 week.
6. Step 6Spread buttercream (about 2 Tbsp each) on bottoms of half of cookies, then top with remaining cookies.