A lusciously smooth peanut butter buttercream is sandwiched between two chewy peanut butter cookies, for a sweet treat!
|For peanut butter cookies|
|Unsalted butter||1/2 Cup (8 tbs) , softened ((1 stick))|
|Crunchy peanut butter||1/2 Cup (8 tbs)|
|Sugar||1/2 Cup (8 tbs)|
|Lightly packed light brown sugar||1/4 Cup (4 tbs)|
|Vanilla extract||1/2 Teaspoon|
|All purpose flour||3/4 Cup (12 tbs)|
|Baking soda||1/2 Teaspoon|
|Baking powder||1/4 Teaspoon|
|Sea salt||1/4 Teaspoon|
|For peanut butter buttercream:|
|Butter||1/2 Cup (8 tbs) , softened ((1 stick))|
|Creamy peanut butter||1/2 Cup (8 tbs)|
|Confectioner s sugar||1 Cup (16 tbs)|
|Heavy whipping cream||1 Tablespoon|
1.Preheat the oven to 350 degrees F.
For the peanut butter cookies:
2.Cream together the butter and peanut butter for 30 seconds on medium high speed with a hand mixer, until fluffy and light. Add the sugar and brown sugar, and cream for another 30 seconds, until combined. Add the vanilla extract and egg, and mix until combined.
3.In a separate bowl, whisk to combine the flour, baking soda, baking powder, and salt, then add this mixture to the wet ingredients in the other bowl. Mix until the flour just barely disappears (do not overmix, or the cookies will be tough).
4.Take a medium cookie scoop and portion mounds of cookie dough onto a silicone mat or parchment paper lined baking sheet (12 scoops per sheet pan, with two sheet pans total), then bake for 13 minutes until the cookies are golden around the edges. Let the cookies cool completely.
To make the buttercream filling:
5.Cream together the butter and peanut butter until fluffy. Add the confectioner's sugar and mix with medium high speed for 30 seconds, until airy and light. Add the heavy whipping cream and whip for another 30 seconds.
6.To assemble, place the buttercream filling into a piping bag, then pipe the filling onto half of the cookies. Top the piped cookies off with a plain cookie, then press gently with your fingertips to make a sandwich.
7.Serve and enjoy!