Yield: 12 sandwich cookies
Ingredients
Peanut Butter Cookie Dough:
- ½ cup (113g) unsalted butter, room temperature
- ¾ cup (160g) dark brown sugar, packed
- ¼ cup (50g) granulated sugar
- ¾ cup (200g) peanut butter
- 1 large egg, room temperature
- 1 tsp vanilla extract or paste
- 1 ½ cups (180g) all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
Pickle Cream Cheese Filling:
- 8 ounces (227g) full fat cream cheese, room temperature
- ½ cup (113g) unsalted butter, room temperature
- 1 cup (114g) confectioners’ sugar, sifted
- 4 tsp Doux South Sweet Soulshine Pickles brining liquid
- ¼ tsp kosher salt
- 10 Doux South Sweet Soulshine Pickles (60–70g), drained & chopped small
Directions
- Heat oven to 350°F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with paddle attachment, beat butter and sugars on medium-high until light and fluffy.
- Add peanut butter, egg, and vanilla, mixing until thoroughly combined.
- In a medium bowl, whisk together flour, baking soda, and salt.
- Add ⅓ of the flour mixture to butter mixture, mixing until it’s almost all incorporated. Scrape down bowl. Repeat two more times with rest of flour mixture.
- Form dough into balls that are 1.5–2 tablespoons each. (A cookie scoop is super helpful here.) Place 12 dough balls on each prepared baking sheet, leaving plenty of space between them. Slightly flatten cookies with a fork, making a criss-cross pattern.
- Bake for 10–12 minutes or until edges have set.
- Transfer cookies to a wire rack. Allow cookies to cool completely.
- While cookies are cooling, make the filling. In a small bowl, beat all filling ingredients—minus the chopped pickles—until smooth. Fold in chopped pickles.
- Once cookies are totally cool, it’s time to make sammiches! Spread filling on half of the cookies. Top with remaining cookies, gently pressing each cookie sandwich together.
Did you try this recipe? Tag @fikabrodbox or #fikabrödbox!
Leave a Reply