This is a confession.  I love peanut butter.  I like it on toast, on a banana and sometimes I just stick a teaspoon right into the jar and eat it without anything else.  However, the number one way I like peanut butter is in a cookie.  I saw this recipe in a magazine and knew I had to make it.  Not only does the cookie itself have peanut butter in it, but the cream frosting in the center of the sandwich also contains my secret pleasure.  They are delicious!  The recipe is also pretty easy.  Just mix, refrigerate, slice and bake.  I hate recipes that are complicated and take all day.  Join us here on Acorns On Glen as we make these peanut butter delights. 

Ingredients:

For the cookie:

• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups all-purpose flour
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup packed light-brown sugar
• 1 cup smooth peanut butter
• 1 large egg

For the filling:

• 6 tablespoons unsalted butter, softened
• 3/4 cup confectioners’ sugar
• 3/4 cup smooth peanut butter, preferable natural
• 3 tablespoons heavy cream

Directions: 

In a bowl, whisk together baking soda, salt, and 2 cups flour; set aside.

In a large bowl, using an electric mixer, beat butter, brown sugar, and peanut butter until light and fluffy; beat in egg.

 With mixer on low, gradually add flour mixture, beating just until combined (do not overmix).

Form dough into two 8-inch-long rectangular logs. Wrap each log in waxed or parchment paper; freeze until firm, about 1 hour.  I made mine late in the evening and chilled overnight.

Preheat oven to 350 degrees, with racks in upper and lower thirds. With a sharp knife, slice dough 1/4 inch thick; place on two baking sheets, 1 inch apart.

Bake until cookies are puffed, 12 to 15 minutes, rotating sheets halfway through. Transfer to wire racks; let cool.

Make filling.  Beat all ingredients with an electric mixer on medium until smooth, 2 to 3 minutes, scraping down side of bowl.  Use immediately, or refrigerate in an airtight container up to 3 days.  Bring to room temperature; stir with a flexible spatula before using.

Spread about a tablespoon of filling onto the bottom part of one cookie.  Place another cookie on top placing the bottom part on top of the filling.  Finish filling the remaining cookies and then dive in and have a couple.  The recipe makes 30 completed cookies.  What food item (like peanut butter) can’t you get enough of when it is in the house?