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Martha Stewart's Cookies: The Very
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La Belle Cuisine

Peanut Butter Sandwiches

Rosie's Bakery Cookie Book:
Chocolate-Packed, Jam-Filled,
Butter-Rich, No-Holds-Barred
by Judy Rosenberg with Nan Levinson,
1996, Workman Publishing Co., Inc.

 “Time may do its work on me, but I’ll never outgrow the thrill of a peanut
butter cookie – especially this sandwich version, with its thick crunchy
cookies and its layer of peanut butter filling to stick them together (and
to the roof of your mouth). A Girl Scout memory? A triumph for the
makers of Skippy? Whatever, these cookies make me sorry I no longer
carry a box lunch.”

Makes about 25 cookie sandwiches

The Cookie
3/4 cup plus 1 tablespoon
all-purpose flour
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
quick-cooking oats

The Buttercream
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

The Glaze
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 spatula.
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. Scrape
the bowl again.
6. Add the oats and mix for several seconds on low speed to blend
them in.
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
about 2 inches in diameter.
8. Bake until the cookies are lightly golden with darker golden edges,
about 10 to 12 minutes. Allow them to cool on the baking sheets.
9. Meanwhile, prepare the buttercream filling: Using an electric mixer on
low speed, cream the confectioners’ sugar, butter, and peanut butter
together in a medium-size mixing bowl for 1 minutes, stopping the
mixer once to scrape the bowl with a rubber spatula.
10. Add the cream and mix until fluffy, 40 seconds, stopping the mixer
once to scrape the bowl.
11. When the cookies are completely cool, turn half of them upside
down. Spread each bottom half with a rounded teaspoon of filling
and top with the remaining cookies.
12. Prepare the glaze: Melt the chocolate in the top of a double boiler
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 sandwiches, and
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 sitting out.
If not, store them in an airtight plastic container in the freezer for
up to 2 weeks, and bring to room temperature before eating.
 

Featured Archive Recipes:
Big Super-Nutty Peanut Butter Cookies
Jumbo Peanut Butter Oatmeal Cookies

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