Mermaid’s Bakery and Pie House Secret Recipe: Peanut Butter Sandwich Cookies
Moist. Creamy. Decadent? Let’s dig in and find out.
About this Recipe
By: Diana Ayala
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1/2 cup sugar
- 1 cup packed brown sugar
- 2 eggs
- 1 1/2 cup creamy peanut butter
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
This delicious, creamy peanut butter cookie recipe from chef and founder of Mermaid’s Bakery in Denver, Colorado, not only has a pretty quick cooking time, but you likely already have everything you need in your pantry. Have fun!
How to Make Peanut Butter Sandwich Coookies
In an electric mixer: Cream the butter, shortening, and sugars. Add eggs one at a time and mix until light and fluffy. Add peanut butter and vanilla and mix well.
With the mixer off, add dry ingredients and mix on lowest speed until just combined, Do not over mix.
Use an ice cream scoop to make even size balls of dough and place six on a cookie sheet lined with parchment paper about 3 inches apart. Press dough down with a spatula to make about 4 inch rounds.
Bake in a pre-heated oven at 375 degrees F (190 degrees C) 8 minutes and take out of the oven, (the cookies will continue to cook on the sheet after you take them out). Do not over bake. Leave on sheets for 2 minutes before removing. Place on a wire rack and let cool.
Whip all ingredients in an electric mixer until light and fluffy, evenly spread 2 tablespoons of filling onto baked underside of a cooled peanut butter cookie, gently press another cookie onto the filling.
Store in an air tight container.
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