Peanut Butter Sandwich Cookies (Print Version)

# Ingredients:

→ For the cookies

01 - 1 ½ cups all-purpose flour
02 - ½ teaspoon baking soda
03 - ¼ teaspoon salt
04 - ¾ cup unsalted butter, softened
05 - 1 cup creamy peanut butter
06 - ½ cup granulated sugar
07 - ½ cup brown sugar, packed
08 - 1 large egg
09 - 1 teaspoon vanilla extract

→ For the filling

10 - ¾ cup creamy peanut butter
11 - 1 ½ cups powdered sugar
12 - 1 teaspoon vanilla extract
13 - 2 tablespoons unsalted butter, softened

# Instructions:

01 - Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
03 - In a large bowl, beat together the softened butter, creamy peanut butter, granulated sugar, and brown sugar until smooth and creamy.
04 - Add the egg and vanilla extract to the wet mixture, beating until fully combined. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
05 - Scoop tablespoon-sized portions of dough and roll them into balls. Place them on prepared baking sheets about 2 inches apart. Flatten each cookie slightly with a fork, creating a criss-cross pattern on top.
06 - Bake for 10-12 minutes, or until the cookies are golden around the edges. Let them cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
07 - In a mixing bowl, beat together the creamy peanut butter, powdered sugar, vanilla extract, and softened butter until smooth.
08 - Once the cookies have cooled, spread the filling on the flat side of one cookie, then sandwich with another cookie.
09 - Store in an airtight container at room temperature.

# Notes:

01 - Ensure the butter and peanut butter are softened to room temperature for the best texture.
02 - For a richer flavor, consider adding a pinch of salt to the filling.
03 - If the dough is too sticky, refrigerate it for 30 minutes before rolling into balls.
04 - For a chocolate twist, drizzle melted chocolate over the assembled cookies.
05 - These cookies can be stored in an airtight container for up to a week.

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