My Snowy Day Mistake
I first made these cookies on a snowy afternoon. I was so cozy in my kitchen. I accidentally used unsalted peanut butter. What a bland mistake that was!
The cookies tasted flat and sad. I learned a big lesson that day. Salt makes the peanut flavor sing. It balances all the sweetness perfectly. Now I always check my jar.
Why the Little Things Count
Letting the dough rest is a quiet step. It matters so much. The flour blend has time to soak up the wet things. This stops your cookies from spreading too thin.
Good things need a little patience. I think of it like letting tea steep. The wait makes the flavor just right. Have you ever skipped a rest step in a recipe? How did it turn out?
The Joy of Sticky Fingers
This dough is wonderfully sticky. Do not fight it. Just wet your hands with cool water. Then press the balls into cookies. Your palms will be a mess. I still laugh at that.
It is a hands-on cookie. That is part of the fun. Cooking is not just about eating. It is about feeling the dough and smelling the oven. Doesn’t that smell amazing?
Putting Them Together
The filling is warm and easy. You just melt and stir. Place a spoonful on a cookie bottom. Then press another on top. Watch the filling puff to the edges. It is like a little sandwich hug.
*Fun fact: The “snowdrift” name comes from the powdered sugar. It looks like a dusting of snow in the filling!* Let them set for an hour. This waiting is the hardest part. But it makes them neat to eat.
A Cookie for Sharing
These cookies are rich and special. One is often enough. They are perfect with a glass of cold milk. Sharing them makes them taste even sweeter.
Food shared is happiness doubled. That is an old truth. What is your favorite treat to share with a friend? Tell me about it. I would love to know.
Your Turn in the Kitchen
Now it is your turn. Do not fear the sticky dough. Embrace the mess. The reward is a deep, golden cookie. It is crisp at the edges and chewy in the middle.
Will you try the dough-resting step? I promise it is worth it. Cooking teaches us gentle lessons. One is that good foundations make the best treats. Happy baking, my dear.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Dry-roasted, unsalted peanuts | 1 ¼ cups | For the cookies |
| America’s Test Kitchen All-Purpose Gluten-Free Flour Blend | 4 oz (113 g; ¾ cup + 2 tbsp) | For the cookies |
| Baking soda | 1 teaspoon | For the cookies |
| Salt | ½ teaspoon | For the cookies |
| Xanthan gum | ¼ teaspoon | For the cookies |
| Unsalted butter, melted | 3 tablespoons | For the cookies |
| Creamy peanut butter | ½ cup | For the cookies; use salted |
| Granulated sugar | 3 ½ oz (99 g; ½ cup) | For the cookies |
| Light brown sugar, packed | ½ cup (3 ½ oz / 99 g) | For the cookies |
| Whole milk | 3 tablespoons | For the cookies |
| Large egg | 1 | For the cookies |
| Creamy peanut butter | ¾ cup | For the filling; use salted |
| Unsalted butter | 3 tablespoons | For the filling |
| Confectioners’ sugar | 3 oz (85 g; ¾ cup) | For the filling |
Instructions
Step 1: First, let’s chop those peanuts. Pulse them in your food processor until they look like tiny pebbles. Now, whisk your flour, baking soda, salt, and xanthan gum in a bowl. In another bowl, whisk the melted butter, peanut butter, both sugars, milk, and the egg. It will look a bit lumpy, and that’s just fine. Stir the dry mix into the wet mix until it comes together. Then, fold in your chopped peanuts. Cover the bowl and let it rest for 30 minutes. (This rest makes the dough easier to handle, trust me.)
Step 2: Heat your oven to 350 degrees and line two baking sheets. The dough will be sticky. Use a spoon to scoop little balls, about 2 teaspoons each. Space them far apart on the sheets. Now, here’s the trick. Wet your hands with cool water. Press each ball into a flat, 2-inch cookie. I still laugh at how my fingers used to get so messy. Do you prefer crunchy or chewy cookies? Share below!
Step 3: Bake your cookies for 12 to 15 minutes. Switch the sheet positions halfway through. You’ll know they’re done when they are a deep golden brown. Let them cool on the sheet for 5 minutes. Then, move them to a rack to cool completely. This patience is the hardest part, I know. Doesn’t that smell amazing?
Step 4: Time for the sweet filling. Melt the peanut butter and butter together in the microwave. It just takes about 40 seconds. Stir in the confectioners’ sugar until it’s smooth and creamy. (Warming it makes it so easy to spread.) The filling will be lovely and warm.
Step 5: Flip half of your cookies upside down. Place a tablespoon of the warm filling on each one. Gently press a second cookie on top. The filling will squish to the edges like a little snowdrift. Let them sit for an hour so the filling sets. Then, the magic is ready. My grandson always sneaks one early.
Creative Twists
You can make these cookies your own. A little change makes a new memory. Here are three fun ideas for you.
Add a sprinkle of sea salt on the filling before sandwiching. It makes the peanut flavor sing.
Mix mini chocolate chips into the cookie dough. Everyone loves that surprise.
Use a fork to press a criss-cross pattern on the dough balls before baking. It’s the classic peanut butter cookie look.
Which one would you try first? Comment below!
Serving & Pairing Ideas
These cookies are a treat all on their own. But sometimes, you want to make it special. I like to serve them on my blue china plate. A glass of cold milk is the perfect partner. For a cozy evening, try them with a hot chocolate, topped with whipped cream. For the grown-ups, a small glass of creamy bourbon or a nutty porter beer is lovely. It just feels like a hug. Which would you choose tonight?
Keeping Your Snowdrift Cookies Perfect
These cookies keep beautifully for days. Just pop them in an airtight container. They will stay fresh on your counter for up to three days.
You can freeze them, too! I freeze the baked, unfilled cookies. I wrap them tightly in plastic wrap. Then I place them in a freezer bag. They keep for a month. Thaw them at room temperature before filling.
I once filled all the cookies at once for a party. It was a big mistake. The filling got too soft in the warm kitchen. Now I fill them just before serving. This keeps them neat and tidy.
Batch cooking saves so much time. Make the dough ahead and freeze it. Then you can bake a few fresh cookies anytime. This matters because fresh treats make any day special. Have you ever tried storing it this way? Share below!
Simple Fixes for Cookie Troubles
Is your dough too sticky to handle? This is very common. Just wet your hands with cool water. Then press the dough balls flat. The water keeps the dough from sticking to you.
Do your cookies spread too much? Your dough might need its rest. Letting it sit for 30 minutes is key. I remember when I skipped this step once. My cookies ran into each other!
Is the filling too runny or too thick? The temperature is everything. If it’s runny, let it cool a bit more. If it’s thick, warm it for a few seconds. Getting it right means a perfect, creamy bite.
Fixing small problems builds your cooking confidence. It also makes your food taste just right. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I use a different gluten-free flour?
A: I recommend the one listed. Different blends can change the texture.
Q: Can I make these ahead of time?
A: Yes! The dough can rest in the fridge overnight. Bake them the next day.
Q: What if I only have chunky peanut butter?
A: That’s fine for the cookie dough. Use creamy for the filling so it spreads smoothly.
Q: Can I halve this recipe?
A: You can, but it’s tricky with one egg. I suggest making the full batch and freezing some.
Q: Any optional add-ins?
A: A tiny pinch of cinnamon in the dough is lovely. *Fun fact: Peanuts are not nuts; they are legumes!* Which tip will you try first?
From My Kitchen to Yours
I hope you love making these cookies. They always fill my kitchen with a wonderful smell. It reminds me of my own grandma’s house.
I would love to hear about your baking adventure. Tell me all about it in the comments. Have you tried this recipe? Your stories are my favorite thing to read.
Happy cooking!
—Elowen Thorn.
Peanut Butter Snowdrift Sandwich Cookies
Description
Gluten-Free Peanut Butter Sandwich Cookies
Ingredients
Filling:
Instructions
- Pulse peanuts in food processor until finely chopped, about 8 pulses. Whisk flour blend, baking soda, salt, and xanthan gum together in bowl. In separate bowl, whisk butter, peanut butter, granulated sugar, brown sugar, milk, and egg together. Stir flour mixture into peanut butter mixture with rubber spatula until combined. Stir in peanuts until evenly distributed. Cover bowl with plastic wrap and let dough rest for 30 minutes.
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Working with half of dough, keeping other half covered, portion out generous 2 teaspoons of dough, roll into balls, and space 3 inches apart on prepared sheets; dough will be very sticky. Using damp hands, press dough balls into 2-inch cookies. Repeat with remaining dough.
- Bake cookies until deep golden brown and firm to touch, 12 to 15 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes, then transfer to wire rack and let cool completely before assembling.
- Microwave peanut butter and butter until melted and warm, about 40 seconds. Stir in confectioners’ sugar until combined.
- While filling is warm, place 24 cookies upside down on counter. Place 1 tablespoon filling in center of each cookie. Top each with one of remaining cookies, right side up, and press gently until filling spreads to edges. Let filling set for 1 hour before serving. (Assembled cookies can be stored in airtight container for up to 3 days.)
Notes
- Before You Begin: Using salted peanut butter is important; do not use unsalted peanut butter for this recipe.