Fluffy Peanut Butter Sandwich Cookies

Directions

We’ll start with the cookies because, logic.  In a large bowl, beat the butter and both sugars until creamy.  Next, add in the egg, egg yolk and vanilla and mix again until well combined.  Next, add in the peanut butter and again mix until well combined.  Finally, add in the remaining dry ingredients (flour, baking soda and baking powder) and mix again, until everything is well combined.

Cover the dough and let it chill for about a half hour in the fridge.  Use this time to do a little cleanup.

When you’re ready to bake, take the dough out of the fridge.  On a baking sheet lined with parchment paper, put tablespoons of dough, 6 to a sheet.  As always, when you’re making sandwich cookies, try to make all the balls the same size so the cookies are the same size.  Flatten each slightly with the palm of your hand.

Bake at 350 for about 10 or so minutes, or until they are a nice golden brown but not over cooked.  Let them rest on the cooking sheet for a few minutes and then transfer them to a wire rack to cook completely.

When they are completely cool, it’s time for the filling.

Add the butter, sour cream and peanut butter to a bowl and mix until they’re nice and smooth.  Next add in the powdered sugar, heavy cream and vanilla and mix again until everything is well blended.  You may want to add the powdered sugar in increments – it has a tendency to fly everywhere otherwise.

Put some wax or parchment paper on a cookie sheet and pair up your cookie halves, bottom halves up.  Cover one half of each pair with your peanut butter filling and place the other half on top.  Do this for all the pairs and then put the cookie sheet into the fridge for about a half hour so that the filling can firm up.

Depending on how big you make the cookies, this will make about 25 delicious sandwich cookies.  Enjoy!!