Double scoop of ice cream? Good. Double shift at work because someone called out sick? Probably bad. Double date? Well, that’s just awkward…
Throw aside any and all preconceptions you carry of things that are double, and allow yourself to embrace the peanutbutter on peanutbutter goodness that is these little sandwich cookies!
Inspired by these cookies, I’ve scaled down the size of the cookie and swapped out the marshmallow creme for a luscious peanutbutter buttercream found in the Bouchon Bakery cookbook. I normally stay far away from buttercream, as it tastes a little too much like pure butter for my taste (imagine that! buttercream tasting like butter! ha!), but I could not stop stealing swipes of this stuff straight from the bowl.
To sum this cookie up further, all I can say is: good thing I run!
This is the first of my Fancy Friday posts. And I had so much fun doing it! True, peanut butter cookies are probably the least fancy dessert I could have come up with- but that’s the beauty of these babies. They are simple at heart, but the filling takes them to the next level. Be sure to read my note about these cookies the very bottom of the page before you are ready to make them!
- 1 cup smooth peanut butter (I used natural, worked great)
- 1 cup sugar
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- Combine all ingredients using the paddle attachment of a stand mixer. Or, if you’re old-school, mix with a large wooden spoon until incorporated.
- Make 48 balls of dough, about 10 grams per piece. Spread out on a couple of cookie sheets, and press down with a fork.
- Bake for 8-10 minutes at 350 F, or until edges are crispy. Mine were done at ten minutes.
Peanutbutter Buttercream Filling
- 1 egg white (from an extra large egg)
- 1/4 cup + 2 T granulated sugar
- 1 T + 1 tsp granulated sugar
- 1 1/2 T water
- 4 oz butter (at room temp)
- 1/2 cup + 3 T creamy peanut butter
- dash of salt
- Place the first measurement of sugar in a saucepan with the water. Stir to moisten the sugar, and bring to a simmer over medium-high heat.
- While sugar water is simmering, place the egg whites in the bowl of a stand mixer fitted with its whisk attachment. Start whipping at medium speed, and gradually add the remaining sugar. Whip until the whites are beginning to form loose peaks.
- (back to the stove!) When the sugar has dissolved into the water (should be at 248 F), remove the pan from the heat and begin adding the syrup to the whites, whipping on medium-low speed. Be sure to add the hot syrup slowly and to add it between the side of the bowl and the whites- so as not to cook the egg!
- When all the syrup is added, increase the mixer speed to medium-high and allow to whip for 15 minutes, or until the whites are holding stiff peaks.
- Add the butter, in cut pieces, a few pieces at a time while the mixer is on medium speed.
- After all the butter is added, turn it up to top speed for a few second until it looks emulsified.
- Scrape all of the buttercream into a smaller container, and then measure 1 cup + 3 T back into the mixer bowl. Add the peanut butter and the salt, and use the paddle attachment to combine.
- Pipe the finished peanutbutter buttercream on top of the underside of one cookie and sandwich another half on top. Enjoy!
*Note: Mr. Webb and I agreed- this cookie was better the second day after spending the night at room temp in a covered container! They got softer overnight, preventing the buttercream from squishing out between the crispy cookies and making a mess. If you are going to bring these to a party or to a friend’s house, make them ahead!