Morning Buzz

Scout’s Honor PB Sandwiches

Homemade peanut butter sandwich cookies are way better than the store-bought stand-ins!

This is a fun-to-make cookie perfect for the holidays from Kathryn Wilson and King Arthur Flour Cookie Companion: The Essential Cookie Cookbook.


1/3 cup unsalted butter
2/3 cup creamy peanut butter
1/3 cup sugar
2/3 cup brown sugar
½ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
1 teaspoon vanilla extract
1 large egg
¾ cup all-purpose flour
1 cup rolled oats

1 cup creamy peanut butter
1 tablespoon honey
¼ cup confectioners’ sugar

4 ounces semi-sweet chocolate, chopped
½ cup heavy cream

Recipe directions: 

Preheat the oven to 350 degrees. Lightly grease (or line with parchment) two baking sheets.

In a large bowl, cream together the butter, peanut butter, sugars, baking soda, baking powder, salt and vanilla. Add the egg, beating until light and fluffy. Stir in the flour and oats. Drop the dough by the heaping teaspoonful (a teaspoon cookie scoop works well here) onto the prepared baking sheets. Use the bottom of a drinking glass, lightly greased, to press each cookie to about ¼-inch thick.

Bake the cookies for 8 minutes, or until they are a very light golden brown. Remove them from the oven and transfer to a rack to cool.

To make the filling: In a small bowl, cream together the peanut butter, honey and confectioners’ sugar until smooth.

To assemble the cookies: When the cookies are cool, spread half of them with the filling, or if you have a teaspoon cookie scoop, use it to drop the filling into mounds atop half the cookies. Top the filling with the remaining cookies, pressing together gently. 

Note: If you choose, as Kathryn did, to fill some of the cookies with chocolate ganache, halve the peanut butter filling recipe, and fill half of the cookie sandwiches with peanut butter, and half with ganache.

Place the chocolate in a medium bowl. Heat the cream in a small saucepan over medium heat until it just begins to simmer. Pour the warm cream over the chocolate. Let stand, undisturbed, for 5 minutes, then stir until smooth. To allow the ganache to firm up, chill it for 1 hour prior to filling cookies.

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