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Martha Stewart's Cookies: The Very
Best Treats to Bake
and to Share
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La Belle Cuisine
Peanut Butter Sandwiches
Rosie's Bakery Cookie Book:
by Judy Rosenberg with Nan Levinson,
1996, Workman Publishing Co., Inc.
may do its work on me, but I’ll never outgrow the thrill of a peanut
cookie – especially this sandwich version, with its thick crunchy
and its layer of peanut butter filling to stick them together (and
your mouth). A Girl Scout memory? A triumph for the
Whatever, these cookies make me sorry I no longer
carry a box lunch.”
Makes about 25
3/4 cup plus 1 tablespoon
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted
butter at room temperature
1/2 cup smooth or chunky peanut butter
1/2 cup granulated sugar
1/2 cup (lightly packed) light brown sugar
1/2 teaspoon pure vanilla extract
1 large egg
1 cup minus 2 tablespoons
1 cup confectioners’ sugar
3 tablespoons unsalted butter
at room temperature
1/2 cup smooth peanut butter
2 tablespoons plus 1 teaspoon
heavy (whipping) cream
2 ounces bittersweet chocolate
2 teaspoons vegetable oil
1. Preheat the oven to 350 degrees F. Line several baking sheets
with parchment paper, or lightly grease them with vegetable oil.
2. Sift the flour, baking soda, baking powder, and salt
together into a
small bowl and set aside.
3. Using an electric mixer set on medium speed, cream the
butter, peanut butter, both sugars. And the vanilla together in a
medium-size bowl until
light and fluffy, about 1 1/2 minutes. Stop the mixer
twice during the
process to scrape the sides of the bowl with a rubber
4. Add the egg and mix on medium-low speed to incorporate
it, about 20 seconds.
5. Add the flour mixture and mix on medium-low speed for 10
seconds. Scrape the bowl, then mix until blended, about 5 seconds more.
the bowl again.
6. Add the oats and mix for several seconds on low speed to
7. Drop the dough by generously rounded teaspoons about 2
inches apart onto the prepared baking sheets. Using the prongs of a fork (to
create a crosshatch pattern), press them down to form 1/4-inch-thick cookies
2 inches in diameter.
8. Bake until the cookies are lightly golden with darker
about 10 to 12 minutes. Allow them to cool on the baking
9. Meanwhile, prepare the buttercream filling: Using an
electric mixer on
low speed, cream the confectioners’ sugar, butter, and
a medium-size mixing bowl for 1 minutes, stopping
mixer once to scrape the bowl with a rubber spatula.
10. Add the cream and mix until fluffy, 40 seconds, stopping
once to scrape the bowl.
11. When the cookies are completely cool, turn half of them
down. Spread each bottom half with a rounded teaspoon of filling
the remaining cookies.
12. Prepare the glaze: Melt the chocolate in the top of a
placed over simmering water. Remove from the heat. Add the oil
and stir until smooth.
13. Drizzle the glaze in a pattern over the top of the
allow to set for 2 to 3 hours (or pop them into the fridge
for 1 hour
to set quickly).
14. If you plan to eat the cookies the first day, leave them
If not, store them in an airtight plastic container in the
up to 2 weeks,
and bring to room temperature before eating.
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