Peanut Butter Cream Sandwich Cookies
A lusciously smooth peanut butter marshmallow cream is sandwiched between two crunch cookies for a sweet treat!
Servings: 22 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
Calories: 215kcal | Carbohydrates: 23g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 133mg | Potassium: 110mg | Fiber: 1g | Sugar: 15g | Vitamin A: 14IU | Vitamin C: 0.01mg | Calcium: 21mg | Iron: 1mg
