From America's Test Kitchen Season 13: Great American Classics
Peanut butter flavor molecules can be trapped by flour in baked applications, so we ratcheted up the flavor’s intensity by sandwiching an uncooked peanut butter filling between our cookies. Adding a full cup of confectioners’ sugar to the filling made it firm enough to stay in place, and we balanced the sweetness with a relatively low-sugar cookie component. Extra liquid and extra baking soda gave our cookies the thin, flat dimensions and sturdy crunch that are vital to a sandwich cookie.
We wanted a cookie so packed with peanut flavor that it needed no crosshatch to identify it.
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Makes 24 cookies
Do not use unsalted peanut butter for this recipe.