These soft and chewy cookies have a creamy peanut butter filling that brings back memories of childhood lunchboxes and after-school snacks.
Ingredients
Scale:
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup brown sugar, packed
1 cup creamy peanut butter
1 large egg
1 teaspoon vanilla extract
1 cup powdered sugar (for filling)
½ cup extra peanut butter (for filling)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside while you prepare the wet ingredients.
In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
Add the creamy peanut butter, egg, and vanilla extract to the butter-sugar mixture. Beat until well combined.
Gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix; a few flour streaks are okay.
Using a tablespoon or cookie scoop, drop dough balls onto the prepared baking sheets, leaving about 2 inches of space between each cookie. Flatten each ball slightly with your palm.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers will look soft but will firm up as they cool.
Remove cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
While the cookies are cooling, prepare the filling. In a small bowl, mix together the powdered sugar and extra peanut butter until smooth and creamy.
Once the cookies are completely cooled, spread a generous amount of the peanut butter filling on the flat side of half the cookies. Top with the remaining cookies, flat side down, to create sandwich cookies.
