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Ingredients
For the cookies
1/2 cup (1 stick) Unsalted butter, at room temperature
- 1 cup Peanut butter, creamy
- 1/2 cup Domino® Light Brown Sugar
- 1/2 cup Domino® Granulated Sugar
- 1 large Egg, at room temperature
- 1 teaspoon Pure vanilla extract
- 1 1/2 cups All-purpose flour
- 3/4 teaspoon Baking powder
- 1/4 teaspoon Salt
For the filling
2/3 cup Peanut butter, creamy
- 1/2 cup (1 stick) Unsalted butter, at room temperature
- 1/2 teaspoon Pure vanilla extract
- 1 1/4 cup Domino® Powdered Sugar
- pinch Salt
- 1 tablespoon Heavy cream
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Instructions
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Prep Time: 25 minutes / Cook Time: 12 minutes / Yields: 1 dozen
Step 1
Preheat oven to 350°F. Line two baking sheets with parchment paper.
Step 2
In a large bowl, at medium speed, beat the butter, peanut butter, and both sugars until light and fluffy. Scrape the sides of the bowl. Add egg and vanilla. Beat until incorporated.
Step 3
In a medium bowl, whisk together the flour, baking powder, and salt. Add to the peanut butter mixture. Mix until just combined.
Step 4
Roll the dough into 1-inch balls and place on the baking sheets. Flatten the balls using a pattern cookie stamp or with a fork in a cris-cross pattern.
Step 5
bake for 10-12 minutes or until golden brown. Allow the cookies to cool down on the baking sheets for 5 minutes and then transfer to a cooling rack. Cool completely.
Step 6
While the cookies are cooling down, prepare the filling. In a large bowl, at medium-high speed, beat the peanut butter and butter until smooth and creamy. Reduce the speed and add the vanilla, powdered sugar, and salt. Mix until well combined. Scrape the sides of the bowl. Add the heavy cream and beat at medium speed until fluffy, about 2 minutes.
Step 7
Using a pastry bag fitted with a round tip, pipe frosting on the flat side of half the cookies. Press the rest of the cookies on top. Serve.
