Lately I’ve been focused on creating protein-rich recipes that are quick and easy to make. These peanut butter sandwich cookies are bite-size energy treats that I keep in the refrigerator so they’re a bit firm and have some crunch when I bite into them. If you keep them at room temperature they have a softer bite.
I use a bit more peanut butter in this cookie recipe than in my first peanut butter cookie recipe. I also use more peanut butter in the filling for this cookie, but if you prefer a lighter, creamy frosting, you can use my nut buttercream frosting for the filling. And, of course, you can just eat the cookies without a filling too.
I’ve only tested peanut butter with this cookie recipe, but I suspect other nut and seed butters will work well. If you use sunflower seed butter, it’s likely the cookies will turn green, which could be kinda cool.