Ingredients
• 1 cup creamy natural peanut butter (no added sugar/oil for cleanest flavor)
• ½ cup unsalted butter, softened
• ¾ cup brown sugar (or coconut sugar)
• 1 large egg
• 1 tsp vanilla extract
• 1¼ cups all-purpose flour (or 1 cup almond flour + 2 tbsp oat fiber for lower-carb)
• ½ tsp baking soda
• ¼ tsp salt
Filling:
• ½ cup powdered sugar (or powdered erythritol for keto)
• 2 tbsp unsalted butter, softened
• 1 tsp vanilla extract
• 1–2 tbsp milk or heavy cream (as needed for spreadable consistency)
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment.
- In a bowl, cream peanut butter, butter, and brown sugar until fluffy (~2 mins). Beat in egg and vanilla.
- Whisk flour, baking soda, and salt; gradually mix into wet ingredients until a soft dough forms. Chill 15 mins (helps prevent spreading).
- Roll dough into 1-inch balls (about 24), place 2″ apart on sheets. Flatten slightly with fork in a crisscross pattern.
- Bake 10–12 mins—edges golden, centers still soft. Cool on sheet 5 mins, then transfer to rack.
- For filling: Beat butter, powdered sugar, and vanilla until smooth; thin with milk to a thick-but-spreadable consistency.
- Sandwich cooled cookies with ~1 tsp filling each.
PREP TIME & NUTRITION :
Prep Time: 20 mins (+15 chill), Cook Time: 11 mins, Total Time: 46 mins, Servings: 12 sandwiches
Calories: 210, Net Carbs: 18g, Fats: 14g, Protein: 5g
(Keto version: use almond flour blend + powdered erythritol—net carbs drop to ~3g/sandwich)