Peanut Butter sandwich cookies will tempt your sweet tooth!
I am a peanut butteraholic. I love it in desserts, main courses, ice cream, drinks and anything else my mind can dream up. I’m a bit like Claire from Lost in that regard. This recipe for peanut butter sandwich cookies is not for the faint of heart. The recipe makes a substantial cookie and is for die hard peanut butter lovers.
The recipe transforms an ordinary peanut butter cookie into one mouthful of deliciousness by adding cream cheese, peanut butter and honey to the filling and then rolling the filling edge with chopped dry roasted peanuts.
They are easy to make. You can make your own home made peanut butter cookies, but I just used a Betty Crocker peanut butter cookie mix to make mine. (affiliate link) I also tried to lighten up the recipe by using reduced fat cream cheese and low fat Jif peanut butter. Cause after all…anyone who wants to fit one of these monsters in a diet after the new year really needs to try and make them low fat….just sayin’….
I mix calls for 36 cookies but I made 18 because I wanted these to be large sized sandwiches. Use a fork to make a nice crisscross design on the top of the batter.
The cookies have a wonderful flavor. The crisp outside combines with the slight tang of the cream cheese filling so that the end result is a dessert that is substantial but not too sweet.
They are best made for a party or gathering when they will be eaten in the same day. They will keep for about 4 hours in the fridge, but after that, they tend to go soft because of the filling. If you plan to just have a few, then make the cookies and spread just enough for the ones that will be eaten and keep the filling in the fridge for another day when you can bring it to room temperature and spread and enjoy. The filling really is basically a frosting mix, so it will keep well in the fridge.
If you love PB as much as I do, this peanut butter sandwich cookie will soon become your “go to” sweet treat for those times when you need a peanut butter fix.
- In large bowl, beat the reduced fat cream cheese, peanut butter and honey with in a stand mixer on medium speed until smooth. Add the powdered sugar and beat just until smooth. Cover and refrigerate at least 1 hour while baking and cooling cookies.
- Pre-Heat the oven to 350°F. Make cookies as directed on package. Cool completely.
- Spread ¼ cup of the cream cheese mixture on bottom of 1 cookie; top with another cookie, bottom side down so that it makes a cookie sandwich. Press cookies together slightly so cream cheese mixture just extends past edges of cookies. Roll edge of cream cheese mixture in chopped peanuts to generously coat. Repeat with the remaining cookies.
- This recipe is for cookies that will be eaten that day, such as for a party. They should be served immediately, or they can be stored in single layer tightly covered in refrigerator up to 4 hours (cookies stored for longer than this will become very soft). For smaller amounts, I make the cookies and store normally, and make the filling but don't add the fillings until I am going to add them to the cookies. (I keep the filling mix in the fridge) Then later, when I want to make the sandwich, I take out the refrigerated mix and let it come to room temperature and then spread and add the nuts.
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