Peanut Butter Sandwich Cookies with Nutella Filling. Add the sprinkles to the filling – and you have festive cookies perfect for Birthdays, holidays, or any special occasion!
I’ve spent so much time thinking about and cooking Fall and Thanksgiving recipes, I did not even notice that the Christmas season was slowly creeping up on all of us! Don’t you feel like you have to urgently switch gears now and get yourself into a Christmas mode? I do! And, conveniently, these peanut butter sandwich cookies with Nutella filling and colorful sprinkles seem like a perfect way to kick off a Christmas cookie season around here! 🙂 I love Christmas for many reasons, not the least of which are the cookies! You have to check out other Christmas cookies I’ve made such as these almond cookies with Amaretto or chocolate covered hazelnut shortbread cookies – they all became my family’s favorites!
Here, I am using a recipe from a wonderful Smitten Kitchen Cookbook. I’ve already made these peanut butter sandwich cookies before, and this time instead of making a chocolate filling from scratch, I am taking a shortcut and using Nutella spread. Cookies did not suffer a bit – Nutella is delicious with these crumbly, light-textured, melt-in-your-mouth peanut butter cookies! Dress them up with sprinkles, and they become perfect, easy-to-make Christmas treats!
How to properly aerate and measure flour
The proper way to measure flour using measuring cups is to aerate it first. There are 2 ways to aerate flour:
- Sift the flour.
- Aerate the flour by fluffing it up and whisking it well in a large bowl. Then spoon the flour into the measuring cup, carefully removing any excess flour with a knife. If you just stick that measuring cup in the bag of flour and scoop some out, you will get a lot more flour than what the recipe calls for.
Peanut Butter Sandwich Cookies with Nutella Filling. Perfect recipe for the holidays -for Thanksgiving, Christmas or New Year's Eve, as well as for special occasion such as birthdays, anniversaries, and other celebrations.
- 1 cup creamy peanut butter , room temperature
- 8 tablespoons unsalted butter , room temperature (let the butter from refrigerator sit on the counter for about an hour or so)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar , firmly packed
- 1 large egg
- 2 cups all-purpose flour , sifted or aerated (*see important note below!*)
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup Nutella spread
The proper way to measure flour using measuring cups is to aerate it first. This is done either by sifting flour, or aerating it by fluffing it up and whisking it well, then spooning it into the measuring cup, then carefully removing any excess flour with a knife. If you just stick that measuring cup in the bag of flour and scoop some out, you will get a lot more flour than what the recipe calls for. Do aerate the flour, or you will end up with dry dough! 🙂
Beat butter and peanut butter in a large bowl until well combined and fluffy. Add the sugars and beat until combined. Add egg and beat until smooth.
In a separate bowl, combine dry ingredients (flour, baking soda, salt).
Add dry ingredients from step 2 to the wet ingredients from step 1 and beat on low speed until just incorporated.
Divide dough into 4 parts: the dough will be crumbly. Form a rectangular shaped log out of each cookie dough part and wrap in plastic wrap. Freeze for 30 minutes until cookie dough firms up.
Preheat oven to 350 F. Line baking sheet with parchment paper or lightly greased aluminum foil.
Slice each log of cookie dough (after it’s been in the freezer for 30 minutes) into 1/4 inch thick slices.
Carefully place sliced cookies onto the prepared baking sheet (remember the dough is very crumbly). You don’t have to space them too far apart because these cookies won’t flatten. Bake for 10 minutes until lightly puffed and just a little bit golden brown at the edges.
Transfer to the cooling rack and cool completely before filling.
Place about 1 teaspoon (or more) of Nutella spread on top of a cookie and place a second cookie on top of the Nutella filling. Press 2 cookies together. Repeat with the rest of cookies. Easy!
Adapted from Smitten Kitchen Cookbook