Peanut butter sandwich cookies.

My friend gave me The Whoopie Pie Book for my birthday. I had a free afternoon on Saturday so I took the opportunity to use it for the first time!

I chose the peanut butter sandwich cookies, because they looked pretty easy to make and sounded yummy - I used to love making peanut butter cookies with my Mum when I was little. I think peanut butter is a little bit like marmite, you either love it or hate it.

The cookies are filled with peanut butter cream, a recipe also found in the book.

Peanut Butter Sandwich Cookie ingredients
180g plain flour
3/4 tsp bicarbonate of soda
A pinch of salt
225g unsalted butter, softened
200g light brown sugar
1 large egg
1 large egg yolk
200g crunchy peanut butter
1 tsp pure vanilla extract

Method
Preheat oven to 180 degrees c/gas mark 4. Line tray[s] with baking paper.

In a bowl, sift the flour and bicarbonate of soda together, then stir in the salt and set aside.

In a seperate bowl, cream together the butter and sugar until the mixture is light and fluffy. Add the egg and egg yolk and mix well. Add the peanut butter and vanilla to the butter mixture and mix well. Gradually add the dry ingredients and mix until just incorporated. Pop it in the fridge to chill for about an hour.

Drop 48 small scoops of batter, about 5cm apart, onto the tray[s]. Bake in the middle of the oven for 15-18 minutes or until set and slightly golden. Remove from the oven and put aside on a wire rack to cool.

To assemble, spread a generous scoop of peanut butter cream on the flat side of a cooled cookie. Top with another cookie, and enjoy :)

[I actually halved the ingredients, as I knew me and my family wouldn't get through all 24 cookies!]

Peanut Butter Cream ingredients
225g unsalted butter, softened
250g crunchy peanut butter
300g icing sugar
1/4 tsp pure vanilla extract

Method
In a bowl, cream the butter, peanut butter and icing sugar together until light and fluffy. Add the vanilla and whip to mix.
Chill until ready to use - will keep in a sealed container in the fridge for 1 week.

[Again, I halved the ingredients for this]

They were good..the cookies were lovely and soft and the filling was really creamy. Would definitely make these again.

x