Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 and 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup creamy peanut butter
- 1 and 1/4 cups powdered sugar
Instructions
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
- In the bowl of an electric mixer, combine softened butter and granulated sugar. Beat on medium speed until fluffy. Add the egg and vanilla, blending until well mixed.
- Gradually add the dry mixture to the creamed mixture, beating on low speed until just incorporated.
- Divide dough in half, shape into balls, wrap in plastic, and refrigerate for 1 hour.
- Preheat the oven to 350°F. Prepare two baking sheets with parchment paper.
- Roll out one ball of dough on a floured surface to 1/8 to 1/4-inch thickness. Use a round cookie cutter to cut out shapes and place them on the baking sheet.
- Bake for 12 minutes, rotating the sheets halfway through the baking time. Transfer cookies to a wire rack to cool completely.
- While cooling, prepare the filling by beating room temperature butter and peanut butter until blended. Gradually add powdered sugar and mix at high speed for 3 to 5 minutes until smooth.
- Spread the peanut butter filling on half of the cookies, topping them with the remaining cookies to create sandwiches.
Notes
Ensure butter is softened for easier mixing with sugar and peanut butter.
If using crunchy peanut butter, adjust the filling consistency with a bit more powdered sugar.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.