Peanut Butter Sandwich Cookies
Despite being a quintessential American ingredient (and this is after all an Italian/American blog) I've realized that peanut butter has been a bit neglected, being used so far in only one recipe out of numerous on this blog so far! It could be because peanut butter is pricey here in Italy, or because it's been deemed too "heavy" for most of my Italian friends, or perhaps because I have been completely distracted by the abundance of Nutella in this country (as evidenced in this recipe, and this recipe). Whatever the reason, I've decided to make up for the absence of peanut butter by posting an extra super peanut butter-y recipe -- peanut butter cookies with peanut butter filling!
This recipe actually comes from the legendary American chef Thomas Keller, who published this recipe in the Bouchon Bakery cookbook. Let's put it this way -- if there were such a thing as a peanut butter cookie kingdom, these cookies would most definitely reign supreme (can you tell I've been watching too much Game of Thrones lately?) They are crispy, salty, and sweet, all that the same time and are completely addictive. They have far more flavor than your average peanut butter cookie, thanks to the addition of oats that are toasted for extra flavor, and the peanut butter filling, which, by the way, would be great on cupcakes as well. I made these for a friend who was a bit homesick for peanut butter after spending six months studying in the U.S, and they did not disappoint. Make these asap, they'll be your new favorite cookie!
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PEANUT BUTTER SANDWICH COOKIES
Recipe from Thomas Keller. Makes about 12 large sandwich cookies.
Ingredients for the Cookies:
3/4 cup (168 grams) unsalted butter, softened
1/2 cup (120 grams) peanut butter
2/3 cup (135 grams) packed brown sugar
1/2 cup (100 grams) granulated sugar
1 large egg
2 teaspoons (9 grams, roughly) baking soda
1 teaspoon (4 grams) baking powder
1 1/2 teaspoons vanilla extract
1 1/4 cups (115 grams) coarsely ground old fashioned oats
1 cup (130 grams) all-purpose flour
Ingredients for the filling:
1/4 cup (56 grams) unsalted butter, softened
1/4 cup (60 grams) creamy peanut butter
1/2 cup + 1/3 cup (105 grams) confectioners' sugar
Directions:
Preheat oven to 350 degrees F. Grease two cookie sheets. To make the cookies, in a large mixing bowl, using a mixer on medium speed, beat together butter, peanut butter, brown sugar and granulated sugar until creamy - about 3 minutes. Beat in egg, baking soda, baking powder and vanilla until combined. Beat in oats and flour until just combined. Drop rounded spoonfuls of dough onto cookie sheets, spacing about 2 inches apart. Bake 10-12 minutes, or until golden brown. Cool cookies on sheet for 5 minutes, before transferring to wire racks to cool completely.
To make the filling, in a large bowl, using a mixer on medium speed, beat together butter, peanut butter and confectioners' sugar until well combined and creamy - about 2 minutes. Spread filling in between cookies and enjoy.
