Ingredients

For the cookies:
• ½ cup (1 stick) unsalted butter, softened (or vegan butter)
• ¼ cup granulated sugar
• ¼ cup brown sugar
• 1 egg yolk
• 1 tsp vanilla extract
• 1 ¼ cups all-purpose flour (or gluten-free 1:1 blend)
• ¼ tsp salt

For the filling:
• ½ cup creamy peanut butter (unsweetened)
• ¼ cup (½ stick) unsalted butter, softened
• 1 ½ cups powdered sugar
• 1–2 tbsp milk or cream
• ½ tsp vanilla extract

Instructions

Make the cookies: In a large bowl, beat butter and both sugars until light and fluffy (2–3 minutes). Mix in egg yolk and vanilla. Gradually add flour and salt, mixing until just combined.
Divide dough in half. Roll each into a log, wrap in plastic, and chill 1 hour (or freeze 20 mins).
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Slice logs into ¼-inch rounds. Place on trays (they spread slightly).
Bake 8–10 minutes, until edges are golden. Let cool completely on a wire rack.

Make the filling:
6. Beat peanut butter and butter until smooth. Gradually add powdered sugar, then milk and vanilla. Whip until light and fluffy.
7. Pipe or spread filling onto the flat side of half the cookies. Top with remaining cookies to make sandwiches.

✨ Store in an airtight container at room temp for up to 5 days.

💡 Make ahead: Unfilled cookies freeze beautifully—fill before serving.

PREP TIME & NUTRITION :
Prep Time : 20 mins + 1 hr chill , Cook Time : 10 mins , Total Time : 1 hr 40 mins , Servings : 18 sandwich cookies , Calories : 140 per cookie , Net Carbs: 16g , Fats: 9g , Protein: 3g