Cummulative Rating
N/A Servings
Makes about 18 cookie sandwiches Difficulty
Medium
Ingredients
For cookies: 2 cups gf flour 1/2 teaspoon baking soda 1/4 teaspoon salt 12 Tablespoons unsalted butter, softened 3/4 cup creamy gf peanut butter 1/2 cup sugar 1/2 cup gf light brown sugar, packed 1 teaspoon vanilla 1 large egg
For filling: 1-1/2 cups powdered sugar 6 Tablespoons unsalted butter, softened 3/4 cup creamy gf peanut butter 3 Tablespoons heavy cream 1/4 cup gf roasted unsalted peanuts, coarsely chopped
Directions
Preheat oven to 350 degrees F.
Line baking sheet with parchment paper.
For cookies: In a medium bowl, sift together flour, baking soda and salt.
In a separate large bowl, add butter, peanut butter and sugars. Mix with an electric mixer until light and fluffy. Add vanilla and egg and continue to beat about 3 minutes. Stir in flour mixture by hand, just until incorporated; don’t over mix.
Drop heaping tablespoons of batter, spaced 2" apart onto lined baking sheet. Flatten each cookie into a 2" round. Bake for 12 to 14 minutes, until puffed and golden. Transfer to a rack to cool.
For filling: In a small bowl combine powdered sugar, butter and peanut butter and beat with electric mixer until smooth. Add cream and beat until smooth and fluffy. Stir in peanuts.
To assemble: Transfer cooled cookies to a work surface and flip half of them over. Spread about a teaspoon of filling onto each over-turned cookie and set another right side-up cookie on top, making little sandwiches.
Glutenfreeda's Blog
Glutenfreeda on Twitter
Glutenfreeda on Facebook
RSS
Cummulative Rating
