Blog Hop Cookie Swap: Peanut Butter Sandwich Cookies with Honey Cinnamon Filling
Updated: May 13, 2020
Question: What's the best Holiday Season dessert?
We know you agree. Sure pies are good, maybe some ice cream, chocolate. But Cookies. Cookies take the...cake?
That's why we are so excited to be participating in the 2nd annual Blog Hop Cookie Swap this year!
HUH-NEY! DO WE HAVE A TREAT FOR YOU!
This year we really wanted to challenge ourselves. As you may know, we keep bees, you may also know that we harvested a lot of honey this year. The challenge? Find the perfect cookie that is both super delicious AND highlights that sweet honey taste.
After much trial and error, we finally found a recipe that we loved. What's a better pairing than peanut butter and honey? This perfectly crunchy peanut butter cookie stuffed with a creamy PB & Honey filling is fabulous and the hint of cinnamon make these the perfect holiday treat. I think we really found the Queen of Cookies here ;)
Peanut Butter Sandwich Cookies with Honey Cinnamon Filling
Here’s what you’ll need:
For the Cookies
¾ cup (3 ¾ oz) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
3 tablespoons unsalted butter, melted
½ cup creamy peanut butter
½ cup (3 ½ oz) granulated sugar
½ cup (3 ½ oz) light brown sugar
½ cup (2 ounces) confectioners’ sugar
3 tablespoons whole milk
1 large egg
For the Filling
¾ cup creamy peanut butter
5 tablespoons honey
½ teaspoon ground cinnamon
1 cup (4 oz) confectioners' sugar
To make the cookies:
Adjust two oven racks to the upper-middle and lower-middle positions and preheat your oven to 350 degrees. While that is preheating, line a couple baking sheets with parchment paper and take out 2 mixing bowls.
In bowl one, whisk together flour, baking soda, and salt.
In a larger bowl, whisk melted butter, peanut butter, granulated sugar, brown sugar, milk, and egg.
Stir flour mixture into peanut butter mixture with rubber spatula until combined.
Place 1-teaspoon sized mounds onto parchment lined baking sheets, spaced 2 inches apart. *If you don't have a proper sized cookie baller, use a teaspoon, dipping it in water between each scoop. The mounds will look small, but they will flatted and spread.
Using a damp hand, flatten the mounds into 1½ diameter circles.
Bake until deep golden brown, about 10 minutes, switching and rotating baking sheets halfway through.
Let cookies cool on baking sheet for about 5 minutes before transferring them to a wire rack to let cool completely. Should yield about 30 sandwich-worth of cookies.
To make the filling
Microwave peanut butter until melted and warm, about 40 seconds.
Stir cinnamon and honey into warm peanut butter before adding confectioner sugar. Using a rubber spatula, stir in confectioners sugar until combined.
Match like-sized cookies together for pairing. Place half the cookies upside down on top of a hand towel. Place 1-teaspoon warm filling in center of each cookie.
Place second cookie on top of filling, right side up, and press gently on center until filling spreads to the edges. Allow filling to set for 1 hour before serving. Then, enjoy!
You know the best thing about this blog hop?
Boxwood Avenue | Room for Tuesday | The DIY Playbook | Life On Virginia Street | Making it Lovely | | House Of Hipsters | Coco Kelley | Jojotastic | Francois et Moi | Renovation Husbands | Sincerely, Sara D. | Yellow Brick Home | The Gold Hive | Anita Yokota | House of Brinson
Caramel Drizzled Chocolate Peanut Clusters| Peanut Butter Sandwich Cookies with Honey Cinnamon Filling | Lace Cookies | Vegan Pumpkin Chocolate Chip Cookies| Coconut Crispy Cookies | Tiger Butter Bark
We want to hear from you! What are your favorite holiday cookie recipes? Did you make these?! Comment below or tag us on instagram @RenovationHusbands to let us know!