Flourless Peanut Butter Cookie Sandwiches with Salted Buttercream Filling
Delicious cookie sandwiches - perfectly peanut butter-y, super soft and filled with a vanilla salted buttercream. You don't want to miss out on these delicious peanut butter pillow cookies!
Servings: 8
Calories: 408kcal
Ingredients
- 1 cup creamy peanut butter
- ¼ cup maple syrup
- 1 egg
- 1 tsp vanilla
- ¼ tsp baking soda
- ¼ tsp salt
Salted Butter Cream Filling
- ¼ cup coconut oil melted
- ¼ cup butter softened, almost melted
- 2 cups powdered sugar
- 1 tsp vanilla
- 1-2 tsp flaked sea salt
Instructions
- Preheat your oven to 350 degrees. Line two cookie sheets with parchment paper.
- First we'll make the cookies. In a large bowl whisk together the maple syrup, egg, vanilla, baking soda, and salt. Then stir in the peanut butter until fully combined and a somewhat thick batter forms.
- Using a spoon or a cookie scoop, scoop 16 cookies onto your tray. Using a fork, lightly flatten the cookies.
- Bake for 8-10 minutes. They may look slightly under cooked - thats ok! Let them sit on the tray to fully cool.
- Meanwhile, make your icing. In a medium bowl, add the very softened butter, coconut oil, vanilla and salt. Whisk a few times. Add in 1 cup of powdered sugar. Continue to mix until combined. Then slowly add in the remaining cup of powdered sugar.
- Once the cookies have cooled, assemble the cookie sandwiches.
- Store the cookies in the fridge until you're ready to enjoy them! Let them sit out at room temperature for 15-20 minutes before enjoying so the cookie and the filling can soften up a bit. You can store them in an airtight container in the fridge for 4-5 days.