Peanut Butter Sandwich Cookies

I love peanut butter. LOVE it! Cookies, sandwiches, on a spoon. So these cookies from Martha Stewart are going on my list of things to bake this summer.

The only question is peanut butter sandwich:


or or peanut butter toffee:

Peanut Butter Sandwich
What you need:

1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups plus 2 tablespoons all-purpose flour (spooned and leveled)
1/2 cup (1 stick) unsalted butter, room temperature
1 cup packed light-brown sugar
1 1/2 cups smooth peanut butter
1 large egg
1/2 cup whole milk
1/2 cup granulated sugar

What you do:

1. In a bowl, whisk together baking soda, salt, and 2 cups flour; set aside. In a large bowl, using an electric mixer, beat butter, brown sugar, and 1 cup peanut butter until light and fluffy; beat in egg. With mixer on low, gradually add flour mixture, beating just until combined (do not over mix).
2. Form dough into two 8-inch-long rectangular logs. Wrap each log in waxed or parchment paper; freeze until firm, about 1 hour.
3. Preheat oven to 350 degrees, with racks in upper and lower thirds. With a sharp knife, slice dough inch thick; place on two baking sheets, 1 inch apart. Bake until cookies are puffed, 12 to 15 minutes, rotating sheets halfway through. Transfer to wire racks; let cool.
4. Make filling: In a saucepan, whisk milk and 2 tablespoons flour over medium until thickened, 2 minutes; let cool. In a bowl, using mixer, beat together 1/2 cup peanut butter and granulated sugar; beat in cooled milk mixture. Spread smooth sides of half the cookies with 1 tablespoon filling; sandwich with remaining cookies. (To store, keep in an airtight container, up to 5 days.)


Peanut Butter Toffee

What you need:

3/4 cup all-purpose flour (spooned and leveled), plus more for fingertips
1/4 teaspoon baking soda
1/8 teaspoon salt
4 tablespoons unsalted butter, room temperature
1/2 cup sugar
1/2 cup smooth peanut butter
1 large egg
2 chocolate-covered toffee candy bars (1.4 ounces each), chopped

What you do:

Preheat oven to 350. In a medium bowl, whisk together flour, baking soda, and salt.

In a large bowl, with an electric mixer on high speed, beat butter and sugar until light and fluffy. Add peanut butter and egg; beat until smooth. With mixer on low, gradually add flour mixture. Stir in toffee.

Using 1 level tablespoon batter per cookie, drop onto baking sheets, about 1 inch apart; flatten slightly with floured fingertips. Bake until edges are golden brown, 16 to 18 minutes, rotating sheets halfway through. Transfer cookies immediately to a wire rack to cool completely. Store in an airtight container at room temperature, up to 2 days.