Peanut Butter (Sandwich) Cookies

Peanut Butter Cookies

Big revelation: it’s Monday. And not that I’m wanting to be down on Monday, as overall, Monday gets a bad press more than its equally non-exciting sister, Tuesday; but having these cookies made and ready to eat made Monday more enjoyable. Like when I looked at Tuesday’s schedule of events and mildly panicked, I ate one of these cookies and life was better.

Maybe it was the nostalgia of eating a peanut butter cookie, or more likely it was the delicious soft-yet-chewy texture and linger peanut-butter-goodness-flavor, but it really did make my day better. That moment also brought upon some serious cookie doubt: are good-ole-fashioned chocolate chips or could peanut butter replace them? Or, do I have to choose one favorite cookie?

You tell me: do you have a favorite (or favorites) cookie(s)?

Peanut Butter Cookies, adapted from David Lebovitz’s Ready for Dessert

  • 1 1/4 cup all-puprose flour
  • 1 Tbsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, melted
  • 1/2 cup granulated sugar, plus 1/4 to 1/2 cup more for coating the cookies
  • 1/2 cup packed dark brown sugar
  • 1 cup creamy peanut butter (not natural style, but I did use reduced fat)
  • 1 large egg, at room temperature

Take the egg from the fridge and set aside to come to room temperature (about 20 minutes).

Meanwhile, mix together flour, baking powered, and salt.

In a stand mixer or large bowl, beat together the butter, sugars, and peanut butter until smooth. Don’t over mix. You’re looking for the point where everything just comes together. Beat in the egg until combined. Add the flour mixture until the dough just comes together. The dough should form together nicely, if not, give it a little help by kneading until smooth.

Cover dough and refrigerate it for two hours or overnight. You don’t have to shape the dough into a log, just cover the bowl it was mixed in and stick it in the frig.

Remove dough and allow it to sit at room temperature for about 5 minutes. Heat oven to 350 degrees. Prep your baking sheets (two of them, lined with parchment or silpat).


Then, begin rolling 1-inch-balls. Roll them in the sugar then place on the cookie sheets. With the back of the fork, create a criss-cross pattern (famously associate with “peanut butter cookies”). Bake about 9 to 10 minutes. The cookies will be soft to the touch and will not look “done.” Let the cookies cool until firm on the baking sheet. Use a spatula to transfer the cool(er) cookies to a wire rack.

For kicks: once the cookies have completely cooled and rested for a day, spread them with peanut butter, maple-almond butter, or even nutella and sandwich them together for a riff a the do-si-dort

Peanut Butter Cookie.2

  1. Leah said:

    Mmm, these cookies would make any non-descript Monday better! I would definitely choose a delicious peanut butter cookie over a traditional chocolate chip cookie, any day!


    • Katie said:

      I’m definitely starting to come to that same conclusion, Leah! I had one of the sandwich cookies with tea this afternoon and it was a delicious moment. Do you think you could make a paleo version?


      • Leah said:

        I think I could definitely make this Paleo-friendly! I would substitute coconut flour or almond flour for the AP flour and replace the sugar and butter with mashed banana and coconut oil and use a nut butter instead of peanut butter. Sounds like a lot of changes but I bet they’d still taste pretty similar and still delicious. 🙂 Thanks for the inspiration!


      • Katie said:

        Absolutely. Almond flour with almond butter might work well, and banana always pairs well with nut butters. Let me know how it goes when you try it!


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