PEANUT BUTTER SANDWICH COOKIES

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PEANUT BUTTER SANDWICH COOKIES
These Peanut Butter Sandwich Cookies are unbelievably good.  They’re really easy to make, and you can have them ready to serve in no time.  They’re crunchy, and a little chewy, and the Maple Butter Cream filling is really delicious!  These would be great for a party, game day, or a snack.  No matter when you decide to serve them, they’re sure to be a favorite!  Keep this one handy.

HERE’S WHAT YOU NEED:1 cup of Butter – softened

1 cup of Peanut Butter – smooth or crunchy

1 cup of Sugar

1 cup of Brown Sugar – firmly packed

2 large Eggs

2 1/2 cups of Flour
1 teaspoon of Baking Powder

1/4 teaspoon of Salt

1 1/2 teaspoons of Baking Soda

BUTTER CREAM FILLING:

4 Tablespoons of Butter – softened

4 ounces of Cream Cheese – softened

2 Tablespoons of Maple Syrup

4 cups of Powdered Sugar

HERE’S WHAT YOU DO:

In the mixing bowl of a stand mixer, place the Butter, Sugar, Brown Sugar, and Eggs, and mix until smooth and well blended.  Add the Peanut Butter and mix until smooth and creamy.  In a separate bowl, add the Flour, Baking Powder, Salt, and Baking Soda, and stir well until completely combined.  Add the Flour Mixture to the Mixing bowl, a little at a time until all the Flour is added, and well mixed.  Scrape down the sides of the mixing bowl, and blend until smooth. 

Remove the mixing bowl, and roll the Cookie dough into small, 1″ balls and place on a Parchment lined Cookie Sheet.  When the Cookie Sheet is full of the Cookie dough balls, dip the Tines of a Fork in Sugar, and make a criss-cross pattern on the top of the cookies, pressing them down lightly with the fork. Repeat until all Cookie dough has been used.  Place the Cookies in the Oven at 350 for about 15 minutes, or until the edges are golden brown, and the cookies are crunchy on the bottom.  Remove the cookies to a wire rack to cool completely.

While the Cookies are cooling, make the filling:  In the mixing bowl of a stand mixer, place the softened Butter, and Cream Cheese, and blend until smooth and creamy.  Add the Maple Syrup, and mix well.  Scrape down the sides of the mixing bowl, and mix again.  Add the Powdered Sugar a little at a time, mixing between additions, until all the Powdered Sugar has been added, and the filling is thick and creamy. 

Place the filling in a Pastry bag with a medium size fluted tip.  Lay the cookies on a piece of Parchment paper, in pairs.  Pipe the filling onto the inside, or flat side of a cookie, with a swirl motion, making sure to pipe at the edge of the cookie, so the fluted filling is visible.  Place another Cookie, flat side down on top of the filling, so that the ‘criss-cross’ top is showing on the top of the Cookie sandwich.  Continue until all the cookie sandwiches have been filled.   Serve, and Enjoy!

Makes approximately 24 Cookies – or 12 Sandwich Cookies