Peanut Butter Sandwich Cookies, Aka "The Nora Ephron"
Serves: 6
Cody DuBuque
1 January 1970
Based on User reviews:
40
Spice
50
Sweetness
49
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
Powdered Sugar2 tbsps
Honey1 tsp
Kosher Salt1 tsp
Baking Soda1 tsp
Baking Powder1.666667 cups
Rolled Oat (5 1/4 ounces/99 grams)1 cup
Unsalted Butter (plus 2 tablespoons 2 sticks plus 2 tablespoons/11 1/4 ounces/320 grams, softened)2 large
Egg (at room temperature)1 tsp
Pure Vanilla ExtractDirections:
1
To make the peanut butter filling, combine all the filling ingredients in a bowl using a whisk
2
Cover and chill the mixture until you are ready to fill the cookies
3
To make the peanut butter cookies, in a bowl, sift together the flour, baking soda, and baking powder
4
Stir in the oats and salt
5
Set the dry ingredients aside
6
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
7
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
8
Beat in the vanilla extract
9
Add the dry ingredients on low speed in 3 to 4 additions and mix until just combined
10
Do not overmix
11
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
12
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
13
You should have about 48 cookies
14
(You can place all the cookies close together for the chilling step—you will space them for baking later
15
) Chill the scooped cookies for at least 2 hours or longer
16
When you are ready to bake the cookies, preheat the oven to 375°F
17
Arrange 8 cookies, spaced evenly apart and staggered, on each parchment-lined baking sheet
18
(Note: Do not flatten the cookies; they will flatten as they bake
19
) Set the baking sheet inside another baking sheet to double pan and place it in the oven
20
Bake until evenly golden, about 12 minutes, rotating the pan halfway through the cooking time
21
If you have 2 double-panned pans in the oven at the same time, also switch them between the racks
22
Remove the pan from the oven and cool on a wire rack for about 10 minutes before removing the cookies with a metal spatula
23
Allow the cookies to cool completely before filling them
24
To make a cookie sandwich, turn one cookie flat side up and spread with a little less than 2 teaspoons of filling
25
(If you have a 1-ounce scoop, you can slightly underfill it to portion the filling or underfill a tablespoon
26
) Top with another cookie, flat side down, pressing gently
27
Repeat until all the cookies are assembled into sandwiches
28
To make the peanut butter filling, combine all the filling ingredients in a bowl using a whisk
29
Cover and chill the mixture until you are ready to fill the cookies
30
To make the peanut butter cookies, in a bowl, sift together the flour, baking soda, and baking powder
31
Stir in the oats and salt
32
Set the dry ingredients aside
33
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
34
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
35
Beat in the vanilla extract
36
Add the dry ingredients on low speed in 3 to 4 additions and mix until just combined
37
Do not overmix
38
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
39
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
40
You should have about 48 cookies
41
(You can place all the cookies close together for the chilling step—you will space them for baking later
42
) Chill the scooped cookies for at least 2 hours or longer
43
When you are ready to bake the cookies, preheat the oven to 375°F
44
Arrange 8 cookies, spaced evenly apart and staggered, on each parchment-lined baking sheet
45
(Note: Do not flatten the cookies; they will flatten as they bake
46
) Set the baking sheet inside another baking sheet to double pan and place it in the oven
47
Bake until evenly golden, about 12 minutes, rotating the pan halfway through the cooking time
48
If you have 2 double-panned pans in the oven at the same time, also switch them between the racks
49
Remove the pan from the oven and cool on a wire rack for about 10 minutes before removing the cookies with a metal spatula
50
Allow the cookies to cool completely before filling them
51
To make a cookie sandwich, turn one cookie flat side up and spread with a little less than 2 teaspoons of filling
52
(If you have a 1-ounce scoop, you can slightly underfill it to portion the filling or underfill a tablespoon
53
) Top with another cookie, flat side down, pressing gently
54
Repeat until all the cookies are assembled into sandwiches