Recipe: Peanut Butter Sandwich Cookies

This year's Rocca-Villanueva Christmas card. Made 'em ourselves.

Merry Christmas Eve, Eve! Tomorrow is one of my favorite days of the year. No matter how old I get there’s still something special about Christmas Eve and that sense of anticipation that it brings.

We always have cookies as part of our Christmas Eve dessert, and I’m hoping that I’ll be able to look at them again by then. I never thought that I would lose my appetite for cookies, but after baking up quite a few batches this week, I’m officially in a state of cookie overload.

If you are still looking for a fairly easy cookie to make for your holiday festivities this weekend, I would recommend this peanut butter chocolate sandwich cookie from my girl Martha. The dough is comprised of just a few ingredients so it’s easy to whip up. Then, you chill it for an hour, slice, bake, and fill. Martha’s recipe suggests peanut butter cream for the filling, but I substitute chocolate ganache. Because, really, we all know that there’s nothing better than the PB and chocolate combo.

These cookies are decadent—like the kind of thing you can get from a fancy bakery. They have that stick-to-the-roof of your mouth feeling that you get from a really good peanut butter sandwich. Definitely have a glass of milk ready.

I hope that everyone has a wonderful few days ahead, filled with food, family, friends and presents (maybe this will be the year I finally get that pony). I’ll be spending Christmas Eve and Christmas Day with my mom, aunt, and brother, and then heading out to join my hubby and his family in Chicago until New Year’s. Guess that means I better finish packing!

Peanut Butter Cookie Sandwiches

From: Martha Stewart’s Holiday Cookie Magazine (2010)

What you will need

Cookies

  • 2 cups all purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter (softened)
  • 1 cup packed light brown sugar
  • 1 cup smooth peanut butter (Martha suggests natural. But, that’s probably because she makes her own peanut butter from scratch with peanuts she grows organically on one of her farms. I use Jif)
  • 1 large egg

Chocolate Ganache Filling

  • 4 oz of bittersweet chocolate, coarsely chopped
  • ½ cup of heavy cream

What to do

 

  1. Whisk flour, baking soda, and salt together in a bowl. In a separate bowl, beat butter, brown sugar, peanut butter with an electric mixer on medium high speed until fluffy, 3 to 4 minutes. Beat in egg. Reduce speed to low and gradually add flour mixture, beating until just combined.
  2. Shape dough into two, 8-inch rectangular logs, pressing edges to shape. Wrap each in parchment paper and chill at least one hour
  3. Preheat oven to 350. With a sharp knife, slice dough ¼ inch thick and place on parchment lined baking sheets. Bake, rotating sheets halfway through until cookies are puffed in center and golden brown at edges, 12 to 15 minutes. Cool completely.
  4. To make ganache, place chocolate in a heatproof bowl. Bring cream to a boil in a small saucepan and pour over chocolate. Let stand 5 minutes. Whisk until smooth. Let cool, stirring occasionally, until thick enough to spread.
  5. Spread one cookie with filling and place another cookie on top

 

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