Peanut Butter Sandwich Cookies, aka "The Nora Ephron"
This may be the most sought-after cookie recipe in the book, the cookie that makes it into Seattle Metropolitan magazines food lovers guide year after year. Once, when a director, screenwriter, and novelist was in town, she stopped by the dahlia Bakery and bought a few of these cookies. Later she e-mailed me, saying this was her all-time favorite and asked for the recipe. Naturally, I sent it to her along with a big package of cookies. When I asked if I could name the cookie after her in my cookbook, she said, "Are you kidding me? This may be the greatest cookie ever ever ever." A sandwich cookie takes more effort than a drop cookie, because you have to make both cookies and filling. In addition, this recipe involves a chilling step and requires the cookies to be double-panned. But the results are worth it for the best-textured peanut butter cookie with the creamiest peanut filling. After arranging the scoops of cookie batter on a baking sheet, slip another baking sheet underneath to double-pan so the cookies bake more slowly and evenly. Since you can bake only eight cookies per baking sheet, and the cookies must be double-panned, youll have to bake them in batches. Be sure to let the baking sheets cool thoroughly before reusing them. We use two different peanut butters in this recipe. Skippy creamy peanut butter makes the filling smooth and creamy. Adams crunchy peanut butter, which like other natural peanut butters must be well mixed before using to incorporate the oil, has just the right almost-runny consistency and crunchy bits of peanuts to give the cookies the perfect texture. To re-create our peanut butter sandwich cookies, we suggest you use the same or similar brands. We prefer moist brown sugar from a resealable plastic bag rather than from a box. This recipe requires a 2-hour or longer chill of the shaped cookie dough, so plan accordingly. The amount of salt in the filling is a perfect balance to the creamy peanut butter, but if you are substituting table salt for the kosher salt called for in the recipe, be sure to cut the amount in half. This recipe was inspired by the Bouchon Bakery.
This may be the most sought-after cookie recipe in the book, the cookie that makes it into Seattle Metropolitan magazines food lovers guide year after year. Once, when a director, screenwriter, and novelist was in town, she stopped by the dahlia Bakery and bought a few of these cookies. Later she e-mailed me, saying this was her all-time favorite and asked for the recipe. Naturally, I sent it to her along with a big package of cookies. When I asked if I could name the cookie after her in my cookbook, she said, "Are you kidding me? This may be the greatest cookie ever ever ever." A sandwich cookie takes more effort than a drop cookie, because you have to make both cookies and filling. In addition, this recipe involves a chilling step and requires the cookies to be double-panned. But the results are worth it for the best-textured peanut butter cookie with the creamiest peanut filling. After arranging the scoops of cookie batter on a baking sheet, slip another baking sheet underneath to double-pan so the cookies bake more slowly and evenly. Since you can bake only eight cookies per baking sheet, and the cookies must be double-panned, youll have to bake them in batches. Be sure to let the baking sheets cool thoroughly before reusing them. We use two different peanut butters in this recipe. Skippy creamy peanut butter makes the filling smooth and creamy. Adams crunchy peanut butter, which like other natural peanut butters must be well mixed before using to incorporate the oil, has just the right almost-runny consistency and crunchy bits of peanuts to give the cookies the perfect texture. To re-create our peanut butter sandwich cookies, we suggest you use the same or similar brands. We prefer moist brown sugar from a resealable plastic bag rather than from a box. This recipe requires a 2-hour or longer chill of the shaped cookie dough, so plan accordingly. The amount of salt in the filling is a perfect balance to the creamy peanut butter, but if you are substituting table salt for the kosher salt called for in the recipe, be sure to cut the amount in half. This recipe was inspired by the Bouchon Bakery.
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- 2 large eggs at room temperature
- 2 tablespoons honey
- 2 tablespoons powdered sugar
- electric mixer, 1-ounce ice cream scoop (optional but recommended for the most uniform cookie sandwiches)
- 1 1/2 cups (14 ounces/400 grams) creamy peanut butter, such as skippy
- 6 tablespoons (3/4 stick/3 ounces/168 grams) unsalted butter, softened
- 1 1/2 cups (8 ounces/227 grams) all purpose flour
- 1 2/3 cups (5 1/4 ounces/99 grams) rolled oats, such as quaker old fashioned
- 1 cup plus 2 tablespoons (2 sticks plus 2 tablespoons/11 1/4 ounces/320 grams) unsalted butter, softened
- 1/3 cup (3 1/2 ounces/125 grams) crunchy natural peanut butter, such as adams, well mixed
- 3/4 cup (5 1/4 ounces/150 grams) granulated sugar
- 2/3 cup (5 1/4 ounces/150 grams) packed brown sugar
- Carbohydrate 30 g(10%)
- Cholesterol 43 mg(14%)
- Fat 21 g(33%)
- Fiber 1 g(5%)
- Protein 6 g(13%)
- Saturated Fat 9 g(45%)
- Sodium 153 mg(6%)
- Calories 322
Step-by-step
- To make the peanut butter filling, combine all the filling ingredients in a bowl using a whisk. Cover and chill the mixture until you are ready to fill the cookies.
- To make the peanut butter cookies, in a bowl, sift together the flour, baking soda, and baking powder. Stir in the oats and salt. Set the dry ingredients aside.
- In the bowl of an electric mixer with the paddle attachment, combine the butter, chunky peanut butter, and sugars and cream on medium-high speed until very fluffy and pale, at least 3 minutes, scraping down the mixing bowl as needed.
- Turn the mixer to medium-low and add the eggs, one at a time, beating to incorporate each egg and scraping down the bowl as needed. Beat in the vanilla extract. Add the dry ingredients on low speed in 3 to 4 additions and mix until just combined. Do not overmix. Remove the bowl from the mixer and scrape down the bowl with a rubber spatula, going all the way to the bottom of the bowl to mix in the dry ingredients well.
- Use an ice cream scoop to portion all the cookies in 1-ounce scoops (or use about 1 heaping tablespoon per cookie), placing the scoops on a parchment lined baking sheet. You should have about 48 cookies. (You can place all the cookies close together for the chilling step—you will space them for baking later.) Chill the scooped cookies for at least 2 hours or longer.
- When you are ready to bake the cookies, preheat the oven to 375°F. Arrange 8 cookies, spaced evenly apart and staggered, on each parchment-lined baking sheet. (Note: Do not flatten the cookies; they will flatten as they bake.) Set the baking sheet inside another baking sheet to double pan and place it in the oven. Bake until evenly golden, about 12 minutes, rotating the pan halfway through the cooking time. If you have 2 double-panned pans in the oven at the same time, also switch them between the racks. Remove the pan from the oven and cool on a wire rack for about 10 minutes before removing the cookies with a metal spatula. Allow the cookies to cool completely before filling them.
- To make a cookie sandwich, turn one cookie flat side up and spread with a little less than 2 teaspoons of filling. (If you have a 1-ounce scoop, you can slightly underfill it to portion the filling or underfill a tablespoon.) Top with another cookie, flat side down, pressing gently. Repeat until all the cookies are assembled into sandwiches.
Peanut Butter Sandwich Cookies: A Culinary Love Story
As a busy professional woman, juggling a demanding career with a vibrant social life, finding time for anything beyond quick meals and even quicker snacks feels like a luxury. But baking? Baking is a different story. It's a sanctuary, a mindful escape from the constant pressure cooker of modern life. And when I stumbled upon this recipe for Peanut Butter Sandwich Cookies, it became my go-to stress reliever, my little slice of heaven.
These aren't just ordinary cookies; they're tiny edible masterpieces. The recipe, a treasure I found tucked away in an old cookbook, is more than just instructions; it's a journey. The process itself, from the meticulous measuring to the careful layering, is oddly soothing. The aroma of warm peanut butter and brown sugar fills the kitchen, transforming my workspace into a cozy, welcoming haven. It's the perfect way to unwind after a long day, trading spreadsheets for scoops of cookie dough and the clicking of keyboards for the rhythmic thud of a whisk against a bowl.
The cookies themselves are perfection. The creamy peanut butter filling, subtly sweet and perfectly salted, is nestled between two perfectly crisp yet chewy peanut butter cookies. It's a symphony of textures and flavors, a delightful contrast that dances on the tongue. The crunchy peanut butter adds a textural complexity, a delightful surprise with every bite, balancing out the smooth, creamy filling. The subtle hint of brown sugar lends warmth and a comforting sweetness to the cookies, making them undeniably irresistible.
This recipe, however, is not for the faint of heart. It's not a quick and easy weekend project. There's a chilling step, a double-baking technique, and the time investment is significant. But trust me, the result is worth it. The labor of love transforms a simple cookie into an unforgettable experience. And let me tell you, the feeling of accomplishment after completing this recipe, creating something so delicious and satisfying, is unparalleled. I find the challenge exhilarating, the reward utterly delicious.
I often bake these cookies for gatherings with friends or colleagues. They're a conversation starter, a unique treat that prompts smiles and delighted murmurs. The intricate details, the careful construction of each sandwich, add a touch of elegance and sophistication, transforming a simple cookie into a symbol of care and attention. It's a way to show love and appreciation through the simple act of baking, a testament to the power of food in creating connections and shared moments.
So, if you're searching for a baking project that's both challenging and rewarding, one that will leave you feeling satisfied and proud, look no further. These Peanut Butter Sandwich Cookies are the ultimate culinary adventure, a testament to the power of baking to soothe the soul and nourish the spirit. The result? Pure happiness, one cookie at a time. And if you're lucky, maybe even a few appreciative emails from some famous friends.
