Crisp Peanut Butter Sandwich Cookies PT45M https://img1.recipesrun.com/201907/2019/0805/df/9/003218/300x200x90.jpg Soft, chewy, buttery, always-a-hit peanut butter cookies. Over the years, I've made a variety of healthier peanut butter cookies, which I also really love and make most often nowadays. But whenever I happen to spy one of the fork-crossed, sugar-dusted originals at a holiday party, I'm instantly reminded just how irresistible this classic peanut butter cookie recipe still is. Gotta love a good peanut butter cookie. 8 servings Ingredients: 1 Egg 5 ounces Raw brown sugar 1/2 cup Smooth organic peanut butter, with no salt or sugar added 1 stick Unsalted butter, cut into 1/2-inch pieces 1/4 teaspoon Salt 1 teaspoon Baking soda 1 1/4 cups Whole-wheat pastry flour

Crisp Peanut Butter Sandwich Cookies

4.8

( By lihui )

Soft, chewy, buttery, always-a-hit peanut butter cookies. Over the years, I've made a variety of healthier peanut butter cookies, which I also really love and make most often nowadays. But whenever I happen to spy one of the fork-crossed, sugar-dusted originals at a holiday party, I'm instantly reminded just how irresistible this classic peanut butter cookie recipe still is. Gotta love a good peanut butter cookie.

01 Information

Grade easy
Serving 8 servings
Total Time 45 Mins

02 Ingredients

- 1 Egg
- 5 ounces Raw brown sugar
- 1/2 cup Smooth organic peanut butter, with no salt or sugar added
- 1 stick Unsalted butter, cut into 1/2-inch pieces
- 1/4 teaspoon Salt
- 1 teaspoon Baking soda
- 1 1/4 cups Whole-wheat pastry flour

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03 Method

Step 1

Sift together the flour, baking soda and salt.
Step 2

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.
Step 3

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.
Step 4

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.
Step 5

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.

04 Author

lihui

134 Recipes

Crisp Peanut Butter Sandwich Cookies

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