overhead shot of peanut butter cookie on a cooling rack

Peanut Butter Cookie Sandwich

 

Peanut butter could be classified as a food group in my household.  We are massive peanut butter lovers and if you are too then this recipe is for you. These soft, crumbly peanut butter sandwich cookies are filled with a creamy peanut butter and are down right addictive.

This is my healthy version of the classic Nutter Butter cookie, you know those delicious peanut butter cookies in the red packaging.  Ohhh yes, but have you ever seen what’s really in them? Take a look:
INGREDIENTS: Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Folic Acid), Sugar, Peanut Butter (Roasted Peanuts, Corn Syrup Solids, Hydrogenated Rapeseed, Cottonseed And Soybean Oils, Salt), Soybean Oil, Rolled Oats, High Fructose Corn Syrup, Partially Hydrogenated Soybean And Cottonseed Oils, Salt, Leavening (Baking Soda, Calcium Phosphate), Cornstarch, Soy Lecithin (Emulsifier), Vanillin – An Artificial Flavor.

No bueno! So here’s the scoop on how to make them without all the crap. Oh did I mention that you only need five ingredients? You’re welcome.

Here’s what you’ll need:

peanutbutter cookie sandwich ingredients

Shaping the cookies: After you combine all your ingredients to make the cookie dough, roll each cookie into 1/2 inch balls onto parchment paper. I use a small ice cream scooper to make sure that all my cookies are the same size and thickness. It’s important to make them all the same size so when we press two cookies together they’re symmetrical(and beautiful, duh).

Pressing the cookies: Place two balls dough side by side (like the photo below). Use a fork to gently press down on one ball at a time in one direction then rotate 90 degrees and press again. You should get a criss-cross design.

Have a small dish of water or oil like coconut oil handy to dip the fork into in- between presses, the fork tends to stick to the dough so that’s why we do this.

peanut butter cookie sandwich how to make step 6 roll into balls then press with a fork

Baking the cookies: Bake the cookies on the middle rack of a 350 degrees F for 11-13 minutes. If you like a crispier cookie then bake then a little longer, around 15-17 minutes. Then let them cool completely! Super important! While the cookies bake then cool let’s get start on the filling.

For the filling: Combine 1/2 C peanut butter( you can choose creamy or chunky), 2 Tbsp maple syrup and 1-2 tsp of vanilla extract. Stir well. If it’s too thick, add a few teaspoons of room temperature water to thin it out, which I recommend since these cookies are thick and very peanut butter-y.

NUTELLA OPTION:  I have a friend with a Nutella addiction, I mean who could blame him. When I was making these he swapped the PB filling or Nutella and I must say, it was a hit! Try making a 50/50 split some PB and some Nutella, because let’s be real everyone loves a chocolate and peanut butter combination.

Spread n’ press: Once the cookies are totally cooled, spread the filling on the bottom of one cookie, then press the second cookie together. Boom, that’s all.

These cookies are also slightly larger than the store bought Nutter Butter cookies so just one cookie should kick that peanut butter craving. Good luck though, they’re addictive.

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Peanut Butter Cookie Sandwich

These soft, crumbly peanut butter sandwich cookies are filled with a creamy peanut butter and are down right addictive. 

Course Dessert
Keyword cookies, nutter butter, peanut butter
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 12 cookies (approx)
Brittany Food Crush

Ingredients

For the cookies:

  • 1 cup natural creamy peanut butter
  • 1/2 cup maple syrup
  • 2 tsp vanilla extract
  • 1 1/3 cup almond flour
  • 1 tsp baking powder

For the filling:

  • 1/2 cup natural creamy peanut butter
  • 2 tbsp maple syrup
  • 1 tsp room temp water if it's too thick

Instructions

Cookie:

  1. Combine peanut butter, maple syrup, vanilla, flour and baking soda.

  2. Now roll the cookie dough into 1/2 inch balls onto parchment paper. I use a small ice cream scooper to make sure that all my cookies are the same size and thickness.

  3. Place two balls dough side by side (like the photo below). Use a fork to gently press down on one ball at a time in one direction then rotate 90 degrees and press again. You should get a criss-cross design. 

    Have a small dish of water or oil like coconut oil handy to dip the fork into in- between presses, the fork tends to stick to the dough so that’s why we do this. 

  4. Bake the cookies on the middle rack of a 350 degrees F for 11-13 minutes. If you like a crispier cookie then bake then a little longer, around 15-17 minutes. Then let them cool completely! Super important! 

Filling:

  1. Combine 1/2 C peanut butter( you can choose creamy or chunky), 2 Tbsp maple syrup and 1-2 tsp of vanilla extract. Stir well if it’s too thick.

  2. Once the cookies are totally cooled, spread the filling on the bottom of one cookie, then press the second cookie together. Enjoy!

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