Peanut butter sandwich cookies

Serves: Makes about 16 sandwich cookies - Time:

Peanut butter sandwich cookies
Peanut butter sandwich cookies Peanut butter sandwich cookies

The danger here is eating all the dough before you have a chance to bake the cookies. I think it will make a fabulous cookie dough ice cream (watch the site for a forthcoming recipe). You don’t have to sandwich the cookies with the cream-they are delicious as they are. However more is more in this case. You can buy the maple sugar at Marks and Spencer but you could also use  a vanilla sugar –homemade or shop-bought. A quick word about the peanut butter: you need the creamy SunPat variety rather than a natural one.


  • 125g salted butter, softened at room temperature
  • 330g crunchy peanut butter
  • 125g caster sugar
  • 125g light muscovado sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 225g plain flour
  • ½ teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • For the filling
  • 250g mascarpone
  • 70g maple sugar


  1. Place the butter, peanut butter, sugars and vanilla extract in a mixing bowl and beat for 2-3 minutes until smooth. Add the egg and beat until thoroughly mixed.
  2. Mix together the flour, baking powder and bicarbonate of soda and beat into the butter mixture.
  3. Heat the oven to 180˚c, fan oven 160˚c, mark 4. Take golf ball-sized pieces of dough and shape into smooth balls. Place at decent intervals (they spread a bit during cooking) and press down a little to flatten them. Then press into the dough with the back of a fork to create indentations. Bake for 12-15 minutes until light golden. Leave on the tray for a few minutes before transferring onto a wire rack to cool completely.
  4. For the filling, beat the mascarpone with the maple sugar. When the cookies are completely cold, spread a heaped teaspoon of the mascarpone over the underside of a cookie and sandwich with a second cookie. Repeat for all the cookies. Eat within 4 days.
Peanut butter sandwich cookies