These soft and chewy peanut butter sandwich cookies are a delightful treat, perfect for any occasion.
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
Lining the baking sheets with parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Beat in the egg and vanilla extract until well combined.
Add the egg gradually to ensure it incorporates smoothly.
In a separate bowl, whisk together the flour, baking soda, and salt.
Sifting the dry ingredients can help avoid lumps.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the cookies tender.
Shape the dough into 1-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
Use a cookie scoop for uniform-sized cookies.
Flatten each ball slightly with a fork, creating a crisscross pattern.
Dip the fork in sugar to prevent sticking.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden.
Cookies will continue to bake slightly after being removed from the oven.
Let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Cooling on the sheet helps the cookies set properly.
To make the filling, beat together the peanut butter, powdered sugar, and milk until smooth and creamy.
Adjust the milk quantity for desired consistency.
Spread a layer of filling on the flat side of one cookie and sandwich it with another cookie.
Use a piping bag for a neater filling application.
Serve and enjoy your delicious peanut butter sandwich cookies.
Pair with a glass of milk for a classic treat.
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