These are one of my favorite cookie combinations of all time! I pinned it ages ago from the Daring Gourmet’s Blog and finally got around to making them last spring, The peanut butter cookie is nothing less than perfect with its soft and chewy texture. Both fillings are so amazing that it’s impossible to choose a favorite. I mean the Nutella and peanut butter combination is mouthwatering and the jam filling creates a delicious twist on PB&J.  I recommend making both fillings so that if you decide to share, people can choose the flavor they prefer. These are a true crowd pleaser so definitely double the recipe bring to the next BBQ, holiday party or to work to share with your colleagues. I promise that you will make a lot of new friends. Ready, set, Bake!!!Peanut Butter Cookie Sandwiches | Au Bon Gouter

Peanut Butter Cookie Sandwiches
Recipe type: Dessert

This is a fantastic peanut butter cookie recipe from The Daring Gourmet. Both the nutella and jam filling are incredible and guaranteed to satisfy your sweet tooth.
  • 1 cup butter, room temperature
  • 1 cup brown sugar
  • 1 cup white granulated sugar
  • 1 cup peanut butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2½ cups all-purpose flour
  • 1½ teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
Nutella FIlling
  • ½ cup cream cheese
  • ½ cup marshmallow cream
  • ½ cup Nutella
Berry Filling
  • ½ cup cream cheese
  • ½ cup marshmallow cream
  • 2-3 tablespoons strawberry jam (or whichever flavor you prefer)

  1. Preheat the oven to 350 F.
  2. Place the butter and sugars in a large bowl and beat for several minutes until fluffy and pale in color. Add the peanut butter and beat for a few more seconds until combined. Add the eggs and vanilla and beat another few seconds until combined.
  3. In a separate bowl, sift the flour, baking soda, baking powder and salt. Add the flour mixture to the wet mixture and, using a rubber spatula, gently fold to combine. Be careful not to over-stir.
  4. Form the dough into 1-inch balls and place them on a non-stick cookie sheet, pressing a grid pattern into them with a fork. Bake for 8-9 minutes.
  5. Let the cookies cool on the cookie sheet for 3 minutes before transferring to a wire rack to cool completely.
  6. For the filling:
  7. Place the cream cheese, marshmallow cream and strawberry jam in a bowl and beat until combined. If the filling is too runny, beat in a little powdered sugar.
  8. Using a butter knife, spread the filling on the bottom side of one cookie and place another cookie on top.

Peanut Butter Cookie Sandwiches | Au Bon Gouter

Peanut Butter Cookie Sandwiches | Au Bon Gouter

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