Sara Foster’s Peanut Butter Sandwich Cookies

Sara Foster’s Peanut Butter Sandwich Cookies

Yield: makes 12 sandwich cookies  |  Total time: 20 min
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This recipe was created by my good friend, Sara Foster of Foster's Markets in North Carolina and author of many excellent cookbooks.  Sara and I worked together for years when I was food editor at Cottage Living magazine.  This cookie, from one of our holiday stories, was a huge hit in the test kitchens but I don't often make them; they're hard to resist, even for someone like me who don't have a sweet tooth.  I love the richness of the creamy peanut butter and cream cheese-filling against the crunchy slightly salty peanut cookie. I added some raspberry currant jam, and if you do as well, keep in mind not to add too much as it makes the cookies a bit soggy by the next day. These make for very happy recipients, especially this time of year. Recipe adapted from Sara Foster.


For the Cookies:

    • 8 tablespoons unsalted butter, softened
    • 1 cup creamy peanut butter
    • 1/2 cup firmly packed brown sugar
    • 1/3 cup, plus 1 tablespoon granulated sugar, divided
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 1 cup all-purpose flour
    • 1 teaspoon baking soda
    • 1/4 teaspoon salt
    • Creamy Peanut Butter Filling

    For the Peanut Butter Filling:

      • 6 ounces cream cheese, softened
      • 1/2 cup creamy peanut butter
      • 4 tablespoons powdered sugar


      To make the Peanut Butter Cookies:

      1. Preheat oven to 375°.  Lightly grease two large cookie sheets.
      2. Beat together butter, peanut butter, brown sugar, and 1/2 cup granulated sugar with an electric mixer on medium speed until creamy.  Stir in egg and vanilla.  Combine flour, baking soda, and salt in a separate bowl.  Slowly stir flour mixture into peanut butter mixture until well-blended.  Scoop dough 1 rounded teaspooon at a time onto cookie sheets, about 2 inches apart.  The dough should yield about 24 cookies.  Dip the back of a fork in remaining tablespoon of sugar and press cookies flat with sugared fork.
      3. Bake 12 minutes or until golden brown.  Remove pans from oven and let cookies cool 5 minutes in pan.  Remove and let cool completely on a wire rack.
      4. To make sandwich cookies, spoon about 1 tablespoon Creamy Peanut Butter Filling onto flat side of `12 cookies.  Top each with another cookie, flat side down to make a sandwich.

      To make the Creamy Peanut Butter Filling:

      1. Combine all ingredients together in a mixing bowl and beat with an electric mixer until smooth and creamy.

      Date Published: December 17, 2014

      All recipes have been tested by the Test Kitchens unless otherwise noted.

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