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Grandma's Ultimate Peanut Butter Sandwich Treats
I'm finally letting you in on my grandmother's cherished sandwich cookie secret that takes me right back to my younger days. These double-layered peanut butter gems have just the right chew factor with an irresistibly smooth center. I whip these up whenever I need some soul food and my little ones wolf them down instantly.
A Treat That's Worth Your Time
The real wonder comes from combining tender peanut butter cookies with a velvety buttery middle. What gets me excited is how straightforward they are to make using stuff you've already got at home. Every time I take these to community events or gatherings folks go wild and ask me how to make them.
What You'll Need
- Smooth peanut butter: 1 cup standard type works greatest. Don't bother with artisanal brands - the everyday stuff makes tastier cookies.
- White sugar: 1 cup delivers ideal sweetness and cookie feel.
- Egg: 1 large taken from fridge early helps mix everything together.
- Vanilla extract: 1 tsp real vanilla lifts all the flavors.
- Butter: 1/2 cup brought to room temp for creamy filling.
- Brown sugar: 1/4 cup brings warm toffee hints to the middle.
- Confectioners sugar: 1 cup creates that airy filling softness.
- Heavy cream: 3 tbsp turns filling extra luscious.
How To Make Them
- Create Your Dough:
- Warm up oven to 350°F. Put parchment on your baking tray. Stir peanut butter sugar egg and vanilla till it's lump-free and smooth.
- Form and Cook:
- Make small dough balls press with fork to create hashtag patterns. Cook around 10-12 minutes till the sides get light brown. Cool them totally.
- Make Your Filling:
- Mix butter and brown sugar till light and airy. Mix in powdered sugar and cream until it looks soft as pillows.
- Build Your Sandwiches:
- Smear filling on the flat side of one cookie place another cookie on top press lightly.
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Keeping Them Fresh
These treats go perfectly with a glass of cold milk. Store them in a sealed container at room temp for 3 days if they stick around that long. Stick them in the refrigerator for up to a week though truthfully at my place they're all gone by the second day.
Frequently Asked Questions
- → Is it okay to use chunky peanut butter?
Chunky peanut butter can work, but it gives the cookies a rougher texture. Smooth peanut butter ensures easier sandwiching and softer cookies.
- → How long do these stay good?
Keep them in a sealed container at room temperature for about 3-4 days. The filling helps maintain their softness longer than plain cookies.
- → Can I bake the cookies now and fill them later?
Absolutely! Store the baked cookies until you're ready. When you plan to fill them, prepare the cream fresh for the best taste and easiest spreading.
- → What’s the fork pattern for?
The marks flatten the cookies, helping them bake evenly and giving them the traditional peanut butter cookie look.
- → Can I freeze them for later use?
Yes, freeze them in an airtight container for up to two months. Thaw at room temperature before serving for the best texture.