Book & Cookies: Peanut Butter Cookie Sandwiches with YA

When I’m scheming up a snack to pair with a book from one of my favorite young adult authors, for some reason peanut butter always comes to mind. Maybe it’s because of the copious amounts of peanut butter I ate during my own young adult years. Maybe it’s because of the cliche (but, let’s face it, classic) peanut butter and jelly sandwiches many of us packed for school lunches. Whatever the inspiration, I had peanut butter on my mind when settling down with P.S. I Like You by Kasie West.

I’ve been wanting to try my hand at making a homemade peanut butter cookie sandwich for some time. After careful research, and a lot of soul searching, this was my result. And. O. M. G. These turned out perfectly. I mean it. They were everything I imagined from the look to taste. I took them to a party and they were a hit.

I hope you’ll enjoy making these as much as I did, whether you pair them with a young adult love story or something else.

Peanut Butter Cookie Sandwiches

Ingredients

Cookies
1 cup granulated sugar
1 stick butter, room temperature
1 large egg
1 cup creamy peanut butter
1 teaspoon vanilla
1/4 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups all-purpose flour

Filling
1/2 cup (1 stick) unsalted butter, room temperature
3 ounces (1/2 package) cream cheese
1/2 cup creamy peanut butter
1 teaspoon vanilla
2 cups powdered sugar

Directions

Pre-heat oven to 375 degrees. Cover a cookie sheet with parchment paper.

Cream together sugar and butter with an electric mixer. Beat in an egg followed by the peanut butter and vanilla. Add in the dry ingredients until you have a smooth, but sticky mixture. Roll dough into 24 balls. Flatten into round circles and place on pan, cooking 12 to a sheet. Bake 12 minutes or until a golden brown. Remove cookies from pan and allow to cool for about 20 minutes.

Meanwhile, beat together butter, cream cheese, and peanut butter using an electric mixture. Once well mixed, add powdered sugar 1/2 cup at a time. 

Turn 12 of the peanut butter cookies over so the top is facing down. Spoon a generous portion of filling on each cookie. Cover with the remaining cookies, top up. Smooth the edges with a flat spatula or butter knife.

Keep refrigerated, removing half an hour to an hour before serving.

Yields 12 sandwiches

If you make these, be sure to tag the page in your photo on Facebook, Instagram or Twitter @myreaderliving and with the hashtag #readerliving.

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