Peanut Butter Cookie Sandwiches

These Peanut Butter Cookie Sandwiches are so simple, yet so delicious! And you get to eat two cookies at once…Yippee!

Every time I eat a cookie, I say I am going to eat just one. Well, 9 times out of 10, I go back for another because I can’t eat just one. Who can? So this is why I now make my cookies so darn big so that I only eat one when really they are the size of 3-4 small cookies put together.

Well, in comes the invention of the cookie sandwich. It’s brilliant, isn’t it? You grab one sandwich, but you get to eat two cookies at a time.

I was so excited about how these cookie sandwiches turned out. They are so simple, yet so dangerously delicious! Of course, they didn’t last very long since everyone in my family is obsessed with the combination of chocolate and peanut butter. What could be more enjoyable than biting into one peanut butter cookie followed by that irresistible chocolate hazelnut spread and then another peanut butter cookie? Yummy yum yum!

Are you ready to get in on some of this enjoyment? Simple and scrumptious…

It’s as easy as that! Now the question is…Can you eat just one?

Enjoy!

xoxo,

Peanut Butter Cookie Sandwiches

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• Author: Maegan - The BakerMama
• Prep Time: 15 mins
• Dough Chilling Time: 1 hour
• Cook Time: 10 mins
• Total Time: 1 hour 25 mins
• Yield: 16
• Category: Dessert

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Description

These Peanut Butter Cookie Sandwiches are so simple, yet so delicious! And you get to eat two cookies at once…Yippee!

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Ingredients

• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup creamy peanut butter
• 1/2 cup granulated sugar, plus more for flattening
• 1/2 cup light brown sugar
• 1 large egg
• 1 and 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup chocolate hazelnut spread such as Nutella (or melted chocolate, peanut butter, or jelly), for filling

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Instructions

1. Beat the butter, peanut butter, granulated sugar, and light brown sugar with an electric mixer until well combined.
2. Add the egg and beat until well incorporated.
3. Stir in the flour, baking soda, baking powder, and salt.
4. Cover the bowl with plastic wrap and refrigerate about 1 hour.
5. Heat oven to 375°F. Line cookie sheets with parchment paper.
6. Shape dough into 1.25-inch balls. Place about 3 inches apart on the prepared cookie sheets. Flatten in a crisscross pattern with a fork that has been dipped in sugar.
7. Bake 10 minutes or until golden brown, rotating cookie sheet after 5 minutes. Cool 5 minutes on cookie sheet then transfer to a wire rack to cool completely, about 15 minutes.
8. When cookies are cool, flip over and spread half of the cookie bottoms with about a tablespoon of chocolate hazelnut spread. Top with a similar size cookie.

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