Peanut Butter Mousse Sandwich Cookies

This recipe for peanut butter mousse sandwich cookies is a keeper, straight from the pages of The Cookie Collection by Brian Hart Hoffman. 

You many have noticed my affinity {some may call it an obsession} for sandwich cookies here on the blog. I mean, what’s not to love about two delicious cookies smooshed together with a swirl of luscious buttercream or a dollop of rich ganache? It’s like a two-for-one and you can’t be mad about that. For further proof of my continued love affair with sandwich cookies, have a gander at these Chocolate Hazelnut Sandwich Cookies or try my all time favorite flavor combo paired together in these Chocolate Salted Caramel Sandwich Cookies. The possibilities are endless with a sandwich cookie which is one of the reasons I love them so.

Imagine my delight when I stumbled across these peanut butter mousse sandwich cookies in Brian Hart Hoffman’s new book, The Cookie Collection. These cookies are lights-out delicious. Like the kind that you have to bake at midnight because you just can’t sleep at night just thinking about them. I know I always say share your cookies with the ones you love, but I really just wanted to keep these all to myself. Especially after my husband declared that they were “hands down the best peanut butter cookie he’s ever had”. I knew at that moment I had to hide the rest of the batch.

So I promptly tucked them away in the freezer for safe keeping only to find out that my stash had been discovered by every one of the sneaky little cookie monsters in my home. It came as no surprise that they too fell fast in love with these delicious little peanut butter nuggets. A second batch was made in a hurry if you’re wondering how this story ends.

These peanut butter sandwich cookies are a delightful twist on a childhood favorite, the peanut butter sandwich. This magical pairing starts with two pillowy soft, ultra peanut buttery cookies dusted with sugar on top. They are irresistible straight from the oven but do try to hold off long enough to actually assemble the cookie sandwiches. Believe me, the struggle is real folks!

In the cookbook, the cookies are made with a dollop of peanut butter mousse paired with a spoonful of jelly. I’ve always been a purely peanut butter in my pb & j kinda girl so I opted to omit the jelly altogether. The peanut butter mousse is some kind of wonderful and sends my peanut butter loving self swooning with every bite. If you love peanut butter, this cookie is for you!

I wouldn’t change a single thing about this recipe, except perhaps suggest making them mini sized and eating them straight from the freezer. Oh, and be like me and make two batches. {wink, wink}

Happy baking!

The following recipe is excerpted from The Cookie Collection by Brian Hart Hoffman.

If you love these Peanut Butter Mousse Sandwich Cookies, you may also like:

Chocolate Salted Caramel Sandwich Cookies

Chocolate Hazelnut Sandwich Cookies

Mexican Hot Chocolate Sandwich Cookies

Chocolate Dipped Peanut Butter Ice Cream Cookie Sandwiches

Peanut Butter Mousse Sandwich Cookies

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• Author: The Cookie Collection by Brian Hart Hoffman
• Prep Time: 50 mins
• Cook Time: 10 mins
• Total Time: 1 hour
• Yield: 18 1x
• Category: Cookies

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Description

Two pillowy soft peanut butter cookies dusted with sugar and joined by a swirl of fluffy peanut butter mousse. This delectable sandwich cookie is a peanut butter lover’s dream!

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Ingredients

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• Recipe excerpted from The Cookie Collection by Brian Hart Hoffman

For Cookies

• 1/2 cup unsalted butter, softened to room temperature
• 1 cup granulated sugar, divided
• 1/2 cup firmly packed light brown sugar
• 1 large egg
• 1 large egg yolk
• 3/4 cup creamy peanut butter (I use Skippy Natural Creamy Peanut Butter)
• 2 tsp vanilla bean paste
• 1 1/2 cups all purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp kosher salt

For Peanut Butter Mousse

• 1/2 cup unsalted butter, room temperature
• 4 ounces cream cheese, softened
• 1/3 cup creamy peanut butter (I use Skippy Natural Creamy Peanut Butter)
• 3/4 cup confectioner’s sugar
• 1 TBSP heavy whipping cream

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Instructions

For Cookies

1. Line a single baking sheet with parchment paper and set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, 1/2 cup granulated sugar, and brown sugar at medium speed until light and fluffy, about 2-3 minutes.
3. Scrape down sides of bowl as needed.
4. Add egg and egg yolk, mixing well to combine.
5. Add peanut butter and vanilla bean paste, beating until well combined.
6. In a medium bowl, whisk together flour, baking powder, baking soda and salt.
7. Gradually add flour to the butter and egg mixture, beating on low speed until just combined.
8. Use a cookie scoop to scoop dough into mounds and place on prepared pan.
9. To ensure all cookies are the same size once baked, weight the cookies. I made them 26 grams each.
10. Place pan in the refrigerator to chill the dough for 30 minutes.
11. While dough is chilling, preheat oven to 350 degrees.
12. Line two baking sheets with parchment paper.
13. Place the remaining 1/2 cup of granulated sugar in a small bowl and roll each mound of dough into a ball in the palm of your hands. Roll each ball in the sugar, coating completely.
14. Place cookie balls 2 1/2 inches apart on prepared pans.
15. If desired, press the tops of the cookies down with the tines of a fork, making a crosshatch design. Or use the bottom of a measuring cup or glass to gently press the cookie dough down so the surface is flat but the cookie is still thick.
16. Bake until light golden brown, about 10-12 minutes.
17. Remove the pan from the oven and allow the cookies to cool for 5 minutes.
18. Use a spatula to transfer the cookies to a wire rack to cool completely.

For Peanut Butter Mousse

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese at medium speed until smooth.
2. Add the peanut butter and mix until combined.
3. Slowly add the confectioner’s sugar in two additions, alternating with the heavy cream.
4. Beat on medium speed until smooth and creamy.
5. Place the mousse into a piping bag fitted with a large star tip.
6. Pipe a swirl of peanut butter mousse onto the flat side of one cookie and then top with another cookie.
7. Refrigerate the assembled sandwich cookies for about 30-45 minutes until the filling is set.

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Notes

Recipe excerpted from The Cookie Collection by Brian Hart Hoffman.
Store cookies tightly covered in the refrigerator for up to 3 days.
May be frozen.