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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.


Kristina P. said...

I LOVE PB, so I am all over these!

The Adventure of Linds and Lyds! said...

I've got a recipe for PB&J cookies that rocks! let me know if you want it.

littlesack said...

both of those sound delish!! I make a peanut butter toffee cookie (its flourless), but really yummy. more of a crisp, let me know if you want it.

Stephenie said...

I looooove peanut butter! I might just have to make these..Thanks for the recipes...

Renee said...

Yum! I love PB too, and hope to have time this week to make those sandwiches.

I have a great (because it's easy) recipe for PB fudge. Do you like it?

Lorie said...

Please send me any and all recipes that include peanut butter!!!

Noelle said...

TOTALLY making these pb sandwiches. I love Pb! Thanks for the recipe.