Crunchy Peanut Butter Cookie Sandwiches Recipe

Combine the granulated sugar, brown sugar, peanut butter, butter, and egg in a large bowl. Stir in the remaining dry ingredients—flour, baking soda, baking powder, and salt—until just combined.

Cover the dough and refrigerate for about two hours, or until it's firm enough to handle.

Preheat your oven to 375°F. Roll the chilled cookie dough into 1¼-inch balls and arrange them on an ungreased cookie sheet, leaving about three inches between each one.

Dip a fork in sugar and use it to flatten each cookie ball, creating a crisscross pattern on top. This also helps prevent sticking.

Bake the cookies for about 9 or 10 minutes, until they're lightly golden brown around the edges. They'll still be soft in the center.

While the cookies bake, start the filling. In a bowl, use an electric mixer with the paddle attachment to combine the confectioners' sugar, peanut butter, butter, vanilla, and salt on medium-low speed. Scrape down the sides with a rubber spatula as you go, mixing until the ingredients are creamy and well-blended.

Add the heavy cream to the filling mixture and beat on high speed until it becomes light and smooth. If the filling seems too soft, you can refrigerate it for a few minutes to firm it up slightly.

Once the cookies are out of the oven, let them cool on the cookie sheet for five minutes before carefully transferring them to a wire rack to cool completely. This helps them set up without breaking.