Mermaid’s Bakery and Pie House Secret Recipe: Peanut Butter Sandwich Cookies
Moist. Creamy. Decadent? Let’s dig in and find out.
Introduction
About this Recipe
By: Diana Ayala
Ingredients
- 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
Filling:
- 1/2 cup peanut butter
- 1/4 cup butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla
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
Step 1
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.
Step 2
With the mixer off, add dry ingredients and mix on lowest speed until just combined, Do not over mix.
Step 3
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.
Step 4
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.
Step 5
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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