Peanut Butter Cookie Sandwiches

• Vegetarian

• Refrigerated

  • 1 Egg

• Condiments

  • 1/2 cup Peanut butter, creamy

• Baking & Spices

  • 1/2 tsp Baking powder
  • 3/4 tsp Baking soda
  • 1/2 cup Brown sugar
  • 1 cup Chocolate
  • 1 1/4 cups Gold medal all-purpose flour
  • 1/2 cup Granulated sugar plus more
  • 1/4 tsp Salt

• Dairy

  • 1/2 cup Butter

Found on thebakermama.com

Description

Ingredients

• ½ cup granulated sugar plus more for flattening
• ½ cup brown sugar
• ½ cup creamy peanut butter
• ½ cup (1 stick) butter, softened
• 1 egg
• 1-1/4 cups Gold Medal® all-purpose flour
• ¾ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 cup melted chocolate, chocolate-hazelnut spread, peanut butter, or jelly (for filling)

Directions

• Blend sugars, peanut butter, butter and egg in an electric mixer. Stir in remaining ingredients until well incorporated. Cover the bowl with plastic wrap and refrigerate about 1 hour.
• Heat oven to 375°F.
• Shape dough into 1-1/4 inch balls. Place about 3 inches apart on an ungreased cookie sheet. Flatten in a crisscross pattern with a fork that has been dipped in sugar.
• Bake 10 minutes or until golden brown, rotating cookie sheet after 5 minutes. Cool 5 minutes on cookie sheet then transfer to a wire rack to cool completely, about 15 minutes.
• When cookies are cool, flip over and spread half of the cookie bottoms with about a tablespoon of your preferred filling. Top with a similar size cookie.