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Peanut Butter Sandwich Cookies, aka “The Nora Ephron”

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Introduction

Discover the delightful world of Peanut Butter Sandwich Cookies, affectionately known as “The Nora Ephron.” This delectable recipe brings together two childhood favorites: peanut butter and cookies. The combination promises a rich, creamy filling with perfectly crisp edges, ensuring every bite is an explosion of flavors that evoke the comforting nostalgia associated with classic snacks.

Tips for this recipe

To achieve the best results with these Peanut Butter Sandwich Cookies, consider using a stand mixer to blend your dough and cream cheese frosting thoroughly. Additionally, patience is key; let your cookies cool completely before attempting to remove them from their baking sheets for the optimal texture.

Why you will love this recipe

Peanut Butter Sandwich Cookies offer a delightful twist on traditional sandwiches, merging sweet and savory elements in harmony. The creamy peanut butter filling envelops soft cookies, creating an indulgent treat that satisfies both sweet-tooth cravings and peanut lovers alike. With the playful name “The Nora Ephron,” you’re not just baking a cookie; you’re savoring a piece of culinary storytelling.

Ingredients

  • Electric Mixer
  • 1-ounce Ice Cream Scoop (optional)
  • 1 1/2 cups creamy peanut butter, such as Skippy
  • 6 tablespoons unsalted butter, softened
  • 2 tablespoons powdered sugar
  • 2 tablespoons honey
  • 1 teaspoon kosher salt
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 2/3 cups rolled oats, such as Quaker Old Fashioned
  • 1/2 teaspoon kosher salt (for rolling)
  • 1 cup plus 2 tablespoons unsalted butter, softened
  • 1/3 cup crunchy natural peanut butter
  • 3/4 cup granulated sugar
  • 2/3 cup packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract

Advised Equipment

  1. Stand Mixer (for efficient mixing of dough and cream cheese frosting)
  2. Piping Bag Set (for decorating cookies with various tips)
  3. Silicone Baking Mat (to ensure evenly baked, non-stick results)
  4. Offset Spatula (ideal for spreading and shaping dough)
  5. Cookie Cutter Set (essential for crafting custom shapes)
  6. Electric Mixer, handhraned version (a suitable alternative if a stand mixer isn’t available)
  7. Rolling Pin (optional tool for rolling dough evenly before baking or cutting)
  8. Dough Cutter / Bench Scraper (useful in transferring and handling the dough during preparation)
  9. Parchment Paper Sheets (for lining baking sheets, taking into account oven temperatures and silicone mats)
  10. Convection Oven (an option for faster, more evenly baked cookies)

History of the Recipe

The peanut butter cookie has a rich history rooted in American culinary traditions. Initially introduced as an innovative snack during the late 19th and early 20th centuries, they quickly became popular due to their simplicity of ingredients and delightful taste. The iconic Nora Ephron connection stems from her portrayal of a strong-willed woman in several classic films. Although no direct link exists between the actress and this recipe’s name, it adds an extra layer of charm that pays homage to her enduring cultural impact.

Fun Facts

  • The first recorded use of peanut butter dates back to 1794 by Dr. John Harvey Kellogg as a vegetarian food source for his patients with dyspepsia.
  • Peanuts are technically legumes, not nuts; this distinction is crucial in certain dietary contexts and allergy considerations.
  • The term “cream cheese frosting” can be traceable back to the 1920s when commercial cream cheese first became available.
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Peanut Butter Sandwich Cookies, aka "The Nora Ephron"

Peanut Butter Sandwich Cookies, aka "The Nora Ephron"

amanda

Equipment

  • - Stand Mixer (for mixing dough and cream cheese frosting efficiently)

  • - Piping Bag Set (essential for decorating cookies with various tips)

  • - Silicone Baking Mat (perfect for evenly baked cookies without sticking to the pan)

  • - Offset Spatula (great for spreading and cutting cookie dough into uniform shapes)

  • - Cookie Cutter Set (necessary for creating custom shapes, with standard options available)

  • - Electric Mixer (handhraned version - useful for mixing ingredients if a stand mixer is not available but less efficient)

  • - Rolling Pin (optional for rolling out cookie dough evenly before cutting or baking)

  • - Dough Cutter / Bench Scraper (helpful in transferring and handling the dough during preparation)

  • - Parchment Paper Sheets (useful for lining baking sheets, with considerations for oven temperatures and silicone mats)

  • - Convection Oven (optional, offers even and faster baking compared to a conventional oven)

Ingredients

  • electric Mixer, 1-ounce ice Cream scoop (optional but recommended for the most uniform cookie sandwiches)

  • 1 1/2 cups (14 ounces/400 grams) creamy peanut butter, such as Skippy

  • 6 tablespoons (3/4 stick/3 ounces/168 grams) unsalted butter, softened

  • 2 tablespoons powdered sugar

  • 2 tablespoons honey

  • 1 teaspoon kosher salt

  • 1 1/2 cups (8 ounces/227 grams) all purpose flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1 2/3 cups (5 1/4 ounces/99 grams) rolled oats, such as Quaker old fashioned

  • 1/2 teaspoon kosher salt

  • 1 cup plus 2 tablespoons (2 sticks plus 2 tablespoons/11 1/4 ounces/320 grams) unsalted butter, softened

  • 1/3 cup (3 1/2 ounces/125 grams) crunchy natural peanut butter, such as Adams, well mixed

  • 3/4 cup (5 1/4 ounces/150 grams) granulated sugar

  • 2/3 cup (5 1/4 ounces/150 grams) packed brown sugar

  • 2 large eggs at room temperature

  • 1 teaspoon pure vanilla extract

Instructions

1

Instruction 1

1. To make the peanut butter filling, combine all the filling ingredients in a bowl using a whisk. Cover and chill the mixture until you are ready to fill the cookies.
2

Instruction 2

2. To make the peanut butter cookies, in a bowl, sift together the flour, baking soda, and baking powder. Stir in the oats and salt. Set the dry ingredients aside.
3

Instruction 3

3. In the bowl of an electric mixer with the paddle attachment, combine the butter, chunky peanut butter, and sugars and cream on medium-high speed until very fluffy and pale, at least 3 minutes, scraping down the mixing bowl as needed.
4

Instruction 4

4. Turn the mixer to medium-low and add the eggs, one at a time, beating to incorporate each egg and scraping down the bowl as needed. Beat in the vanilla extract. Add the dry ingredients on low speed in 3 to 4 additions and mix until just combined. Do not overmix. Remove the bowl from the mixer and scrape down the bowl with a rubber spatula, going all the way to the bottom of the bowl to mix in the dry ingredients well.
5

Instruction 5

5. Use an ice cream scoop to portion all the cookies in 1-ounce scoops (or use about 1 heaping tablespoon per cookie), placing the scoops on a parchment lined baking sheet. You should have about 48 cookies. (You can place all the cookies close together for the chilling step—you will space them for baking later.) Chill the scooped cookies for at least 2 hours or longer.
6

Instruction 6

6. When you are ready to bake the cookies, preheat the oven to 375°F. Arrange 8 cookies, spaced evenly apart and staggered, on each parchment-lined baking sheet. (Note: Do not flatten the cookies; they will flatten as they bake.) Set the baking sheet inside another baking sheet to double pan and place it in the oven. Bake until evenly golden, about 12 minutes, rotating the pan halfway through the cooking time. If you have 2 double-panned pans in the oven at the same time, also switch them between the racks. Remove the pan from the oven and cool on a wire rack for about 10 minutes before removing the cookies with a metal spatula. Allow the cookies to cool completely before filling them.
7

Instruction 7

7. To make a cookie sandwich, turn one cookie flat side up and spread with a little less than 2 teaspoons of filling. (If you have a 1-ounce scoop, you can slightly underfill it to portion the filling or underfill a tablespoon.) Top with another cookie, flat side down, pressing gently. Repeat until all the cookies are assembled into sandwiches.
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