CRISP PEANUT BUTTER SANDWICH COOKIES
Inspired by two recipes in Maida Heatter's "Book of Great Cookies," these crisp treats are the best peanut butter cookies I've ever tasted.
Provided by Martha Rose Shulman
Categories cookies and bars, dessert
Time 45m
Yield 24 to 28 cookies
Number Of Ingredients 7
Steps:
- Sift together the flour, baking soda and salt.
- Cream the butter and 1/2 cup of peanut butter in a mixer fitted with the paddle attachment. Scrape down the sides of the bowl, add the raw sugar and beat on medium speed for 1 to 2 minutes. Add the egg and beat together. Scrape down the sides of the bowl and gradually add the flour mixture, beating at low speed.
- Place a piece of parchment or wax paper on your work surface and spoon the dough onto the paper in a strip 12 to 14 inches long and about 2 inches thick. Fold the paper over the dough and shape the strip of dough into a log. Wrap in plastic and refrigerate several hours or, preferably, overnight.
- Preheat the oven to 350 degrees Fahrenheit with racks positioned in the middle and lower portions. Line baking sheets with parchment. Remove the log of dough from the refrigerator and cut it in half. Rewrap one half and return to the refrigerator. Cut the remaining half into thin rounds, no thicker than 1/4 inch, and place them on the parchment-lined baking sheets about 1 inch apart, with the rows staggered. Place 1/4 teaspoon of peanut butter in the center of each round. Remove the other half of the dough from the refrigerator and slice in rounds. Place each round on top of a peanut butter-topped round. When all of the rounds are covered, lightly flour your fingertips and seal the cookies by pressing down gently all the way around. It won't matter if the top cracks a little. Your rounds should be about 2 1/2 inches in diameter.
- Bake in the middle of the oven for 15 to 16 minutes, or until the cookies are lightly colored and semi-firm to the touch, switching the baking sheets top to bottom and front to back halfway through. Remove from the heat and allow to cool completely before eating. They won't be crisp until they cool.
Nutrition Facts : @context http, Calories 109, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 54 milligrams, Sugar 6 grams, TransFat 0 grams
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Onyekwelu De Majesty
[email protected]These cookies sound amazing! I'm definitely going to make them.
Zainab Elmukhtar
[email protected]I can't wait to try these cookies! They look delicious.
TONY _________
[email protected]These cookies are a great way to use up leftover peanut butter. They're also a great snack for kids.
Amanda Ncanana
[email protected]I'm not a huge fan of peanut butter, but I loved these cookies! They're so crispy and delicious.
Nawrej Alam
[email protected]These cookies are delicious! I love the crispy texture and the peanut butter flavor.
Anthonia Ijeoma
[email protected]I've made these cookies several times and they always turn out great. They're so easy to make and they're always a hit with my friends and family.
Rooster Cable
[email protected]These cookies are the perfect combination of crispy and chewy. I love the peanut butter flavor.
Nurazaman Reya
[email protected]I made these cookies for a party and they were a huge success! Everyone loved them.
Md Mainul Haque
[email protected]These cookies were a hit with my family! They're so easy to make and they taste delicious. I love that they're made with peanut butter and that they have a crispy texture.