This post contains affiliate links. Please see our disclosure policy.
Remember the Kale Salad with Radishes, Grapefruit and Candied Pepitas I shared? I briefly talked about the ground spice cardamom and its uses in sweet and savory dishes. Its ginger-like taste and floral aroma make it a superb addition to both flavors. If kale is not to your liking, maybe these cookies will be! This is like a traditional peanut butter cookie with the classic crosshatch pattern. The addition of the creamy filling spiced with cardamom takes it over the top!When choosing peanut butter for this recipe, purchase the “regular” or conventional peanut butter like Jif or Skippy. Peanuts in regular peanut butter are emulsified with sugar, salt, and hydrogenated oils, making them thicker. Natural peanut butter is made of ground peanuts and not emulsified with added ingredients, which would cause the cookies to spread more, and the filling would be less flavorful.
Can you use creamy or crunchy regular peanut butter in this recipe? For the cookie dough, yes, you could use either. For the filling, I would recommend using only the creamy because crunchy would make the filling more difficult to spread or pipe.
I like to use a 1/2 ounce ice cream scoop when equally portioning out tablespoons of dough. I also like to use a #1A decorating tip fitted in a piping bag when applying the filling. Both kitchen tools make for ease of execution, but these cookies will taste good no matter what you use in your kitchen. Happy baking!
Peanut Butter Cream Sandwich Cookies
makes 22 filled cookies
For the Cookies
1 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1/8 teaspoon kosher salt
1/2 cup vegetable shortening
1/2 cup creamy or crunchy peanut butter
1 cup packed light brown sugar
1 extra-large egg
1 teaspoon pure vanilla extract
For the Cream Filling
3/4 cup creamy peanut butter
3/4 cup marshmallow cream
3 tablespoons confectioners’ sugar
3 tablespoons milk
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
For the Cookies
Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone mat; set aside. In a small bowl, whisk together the flour, baking soda, and salt; set the dry mixture aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat the peanut butter, shortening, and brown sugar until smooth, about 3 minutes (scrape down the bowl with a rubber spatula halfway through mixing). Add the egg and vanilla and beat until combined. Add the flour mixture and beat until combined, about 1 minute (scrape down the bowl with a rubber spatula halfway through mixing).
Form the dough into balls using a level tablespoon or a 1/2-ounce ice cream scoop. Place the dough 2 inches apart onto the prepared baking sheet. Flatten the cookies with the tines of a fork. Bake for 7 to 9 minutes or until lightly golden on the edges. Allow the cookies to cool on the baking sheet for 2 minutes then transfer to a wire rack to cool completely. Repeat with the remaining cookies.
For the Cream Filling
Using a hand-held mixer, beat together the peanut butter and marshmallow cream on medium speed until smooth. Reduce the speed to low and beat in the confectioners’ sugar, milk, cinnamon, and cardamom until smooth.
To Assemble
Using a piping bag fitted with a large round icing tip or an off-set spatula, pipe or spread approximately 1 tablespoon on the flat side of one cookie and then top filling with the flat side of another cookie. Repeat with the remaining cookies and filling. Cookies can be stored in an airtight container for 3-5 days (once stored they will begin to soften slightly). Enjoy!
Source: Adapted from an old issue of Better Homes and Garden
“As an Amazon Associate, I earn a commission from qualifying purchases that you make from the links within my posts and recipe cards with no added cost to you.”
Peanut Butter Cream Sandwich Cookies
Ingredients
For the Cookies
- 1 ¼ cups unbleached all-purpose flour
- 1 teaspoon baking soda
- ⅛ teaspoon Kosher salt
- ½ cup vegetable shortening
- ½ cup creamy or crunchy peanut butter
- 1 cup packed light brown sugar
- 1 extra-large egg
- 1 teaspoon pure vanilla extract
For the Cream Filling
- ¾ cup creamy peanut butter
- ¾ cup marshmallow cream
- 3 tablespoons confectioners’ sugar
- 3 tablespoons milk
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
Instructions
For the Cookies
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone mat; set aside. In a small bowl, whisk together the flour, baking soda, and salt; set the dry mixture aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the peanut butter, shortening, and brown sugar until smooth, about 3 minutes (scrape down the bowl with a rubber spatula halfway through mixing). Add the egg and vanilla and beat until combined. Add the flour mixture and beat until combined, about 1 minute (scrape down the bowl with a rubber spatula halfway through mixing).
- Form the dough into balls using a level tablespoon or a ½-ounce ice cream scoop. Place the dough 2 inches apart onto the prepared baking sheet. Flatten the cookies with the tines of a fork. Bake for 7 to 9 minutes or until lightly golden on the edges. Allow the cookies to cool on the baking sheet for 2 minutes then transfer to a wire rack to cool completely. Repeat with the remaining cookies.
For the Cream Filling
- Using a hand-held mixer, beat together the peanut butter and marshmallow cream on medium speed until smooth. Reduce the speed to low and beat in the confectioners’ sugar, milk, cinnamon, and cardamom until smooth.
To Assemble
- Using a piping bag fitted with a large round icing tip or an off-set spatula, pipe or spread approximately 1 tablespoon on the flat side of one cookie and then top filling with the flat side of another cookie. Repeat with the remaining cookies and filling. Cookies can be stored in an airtight container for 3-5 days (once stored they will begin to soften slightly). Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
