Any true cookie lover must have a favorite peanut butter cookie recipe. This one creates delicious and very versatile cookies. They can be sandwiched and filled with peanut butter filling or jam of any flavor.
Mix flour, baking soda, salt together and set aside for later use.
Cream softened butter, peanut butter, granulated and brown sugars on medium-high speed until light and fluffy, about 3 minutes.
After adding egg and vanilla extract, continue beating to combine.
Gradually fold in the flour mixture until just incorporated. Divide dough in half, and shape each half into a flattened disk. Wrap each disk individually in plastic and refrigerate for at least 30 minutes.
When you are ready to bake, line baking sheets with parchment paper.
Roll dough out, on a lightly floured surface, to about ¼-inch thick. Cut dough, with a sharp knife, into 2½ x 1 inch rectangles.
Score the top of each cookie with the tines of a fork.
Transfer cutout pieces of dough to prepared baking sheets, spacing about 1-inch apart, and refrigerate until firm, about 15 minutes.
Preheat oven to 325 degrees F., and bake until peanut butter cookies are lightly golden around the edges and firm in the center, 12 – 15 minutes.
Transfer cookies to wire racks to cool completely. To make a sandwich, spread some peanut butter filling on the flat side of a cookie, then place the flat side of another cookie over it.
Peanut butter cookie sandwiches are best eaten on the same day that they are filled. However, they could be kept refrigerated for up to 3 days. Store unfilled cookies in an airtight container at room temperature for up to a week or freeze them for longer keeping.
TIP: If you prefer a richer taste and texture in your homemade peanut butter cookies, simply reduce the amount of flour. After all, the ratio of flour to butter (whether butter or peanut butter) determines how rich a cookie is. The lower this ratio is, the richer the cookie.
