Enjoy a true cookie classic with this recipe. Each bite of these crisp peanut butter cookies is filled with old-fashioned vanilla buttercream, making them a generational favorite.

Yield: 18 sandwich cookies

Serving size: 1 cookie

Ingredients for the cookies:

  • 1 cup organic natural peanut butter
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1/4 cup natural, non-GMO granular erythritol

Ingredients for the buttercream:

  • 1 cup unsalted butter, softened
  • 1 tbsp. pure vanilla extract
  • 7 tbsp. natural, non-GMO powdered/confectioners’ erythritol
  • 6 tbsp. heavy cream

Directions:

  1. Preheat your oven to 325° F.
  2. Line a cookie sheet with aluminum foil or parchment paper.
  3. Add all of the ingredients to a large bowl, and mix well to combine.
  4. Roll the dough into thirty-six 3/4″ balls.
  5. Using your hands, flatten each ball into a small patty, and lay it on the prepared cookie sheet.
  6. Using a fork, further flatten each cookie in a crisscross pattern.
  7. Place the cookie sheet onto the center rack of your preheated oven, and bake for 10-15 minutes or until the cookies are golden brown.
  8. Cool the cookies on a cooling rack for 5-10 minutes.
  9. Let the cookies cool on the baking sheet for about 5 minutes, before using a metal spatula to gently remove them and place them on a wire rack to cool completely.
  10. While the cookies are cooling, prepare the buttercream as follows:
  11. Place the softened butter in a bowl with the vanilla. Use an electric hand mixer to beat until fluffy.
  12. Add in the erythritol, and beat again to combine. Add in the heavy cream, and beat again.
  13. To assemble the cookies: place a cookie topside down on a plate, and place approximately 1 tsp. of buttercream on the center of the cookie. Top with another cookie. Press down gently to evenly distribute the buttercream inside the sandwich.
  14. Store the cookies, and any leftover buttercream, in covered containers in the refrigerator.
2 Carbs Per Cookie
Print Friendly, PDF & Email