An Ode Was Written to a Peanut Butter Sandwich Cookie - It's that Good!

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’Twas the night before deadline, and all through the work station 

Not a creature could help me, they’d all left for vacation 

My computer had crashed, my work was all lost  

I was sure to be fired, woe my AmEx bill costs! 

 But then came the Santa, up from IT 

Before leaving for home, he helped technophobe me! 

He earned this cookie, a most special gift, 

No gingerbread man could repay such a lift. 

 And so I have baked the best treat by a mile 

Much better than pressed cookies, though quite a trial 

The creamiest peanut butter confection on earth 

One only the most special person is worth. 

Photo by @reemadesai

Photo by @reemadesai

Publisher’s Note: Our Winter Issue in 2016 was guest edited by Cathy Barrow, local cookbook author (Mrs. Wheelbarrow’s Kitchen and others) and her friend, NYT’s journalist and food writer, Jennifer Steinhauer. Ms. Steinhauer loved these cookies so much that she wrote a poem about them, which was printed in The Last Bite of that issue. A staple in our own home repertoire, they may be one of the best cookies we have ever made. Truly worthwhile, and if you want to skip the filling, the peanut butter cookies stand alone with honor and deliciousness.

Peanut Butter Sandwich Cookies 

Recipe by Cathy Barrow, @cathybarrow

Makes about 4 dozen small sandwich cookies 

For the cookie: 

  • ¾ cup (1½ sticks, 6 ounces) best-quality unsalted butter

  • ¾ cup (6½ ounces) creamy peanut butter (not all-natural)

  • ½ cup (3½ ounces) light brown sugar

  • ½ cup (3½ ounces) granulated sugar

  • 1 large egg

  • ½ teaspoon vanilla extract

  • 2 cups (8½ ounces) all-purpose flour

  • ½ teaspoon baking soda

  • ¼ teaspoon kosher salt

For the filling: 

  • ¼ cup ( ½ stick, 2 ounces) best-quality unsalted butter

  • ½ cup (4 ounces) confectioners’ sugar

  • ½ cup (4 ounces) creamy peanut butter (not all-natural)

  • 2 to 3 tablespoons heavy cream

  • ¼ teaspoon vanilla extract

  • Pinch of kosher salt

  • ½ cup (3 ounces) mini chocolate chips

Heat oven to 350°F. Line 2 baking sheets with parchment. 

In the bowl of a stand mixer or with a hand mixer, beat the butter, peanut butter and two sugars together until lightened, about 4 minutes. Add the egg, beat to combine, then add the vanilla. Beat for 2 minutes, until pale and fluffy. 

In a medium bowl, whisk the flour, baking soda and salt. Add the flour to the butter and sugar mixture and beat on low speed until the flour is just incorporated.  

With a small scoop or 2 spoons, place single teaspoons of dough on the baking sheet about 2 inches apart. Press down very gently with a fork, making a cross pattern. Bake 7 to 9 minutes, until they are barely golden brown. Slide the entire parchment sheet onto the cooling rack: The cookies are very soft until they cool, so be gentle. 

Repeat until all the cookies have been baked. (If you keep the cookie size consistent, sandwiching 2 cookies together is easier.) 

In the bowl of a stand mixer or with a hand mixer, beat the butter, confectioners’ sugar and peanut butter together until smooth. Add 2 tablespoons of the cream and beat until light and fluffy. If necessary, add up to 1 additional tablespoon of cream. Beat in the vanilla extract and salt and then stir in the chocolate chips. Sandwich the cookies with a generous spoonful of the buttercream. Be gentle as the cookies are very tender and will crack. 

Store the cookies in tins between layers of wax paper. Cookies stay fresh for 3 or 4 days, or up to a month frozen. Pro tip: Carry these cookies to parties or the office by packing them in egg cartons.