Peanut Butter Sandwich Cookies
- 35 minutes
- 12 cookies
- Easy
Ingredients
The Cookies:
- 210g Cake wheat flour
- 1 tsp Baking powder
- 1/4 tsp Salt
- 115g Ladismith Spreado
- 200g Light brown sugar
- 250g Peanut butter (or any nut butter)
- 1 Large egg
- 1/2 tsp Vanilla essence
- 100g White sugar (for dipping)
The Filling:
- 60g Ladismith Spreado
- 125g Peanut butter (or nut butter)
- 180g Icing sugar
- 2 tbsp Milk
- 1/4 tsp Vanilla essence
Method
To make the cookies:
-
- Preheat the oven to 180°C (160°C fan) and line a baking sheet with baking paper.
- Whisk together the flour, baking powder, and salt in a medium bowl. In a large bowl, cream together the Spreado, brown sugar, and nut butter until smooth. Add the egg and vanilla, and continue mixing until well combined. Gradually add the dry ingredients to the wet, mixing just until a dough forms.
- Roll the dough into small balls (about 1 tbsp each) and dip into the white sugar until coated. Place balls on the baking sheet 5cm apart. Use a fork to press a criss-cross pattern. Bake for 10–12 minutes until the edges are golden, but the centres are soft. Shake the pan slightly for even heat. Cool completely on a wire rack.
To make the filling:
-
- Beat the Spreado and nut butter together until fluffy.
- Mix in the icing sugar, milk, and vanilla essence until smooth.
- Spoon or pipe a tablespoon of filling onto the flat side of half the cookies and press a second cookie on top to create your sandwiches.
Enjoy.