Cashew Butter Sandwich Cookies

I loved going on road trips as a child. My parents would wake me up early, and I'd march to the car sleepy with my pillow and stuffed animal. After being on the road for a while, we'd take a pit stop at the gas station. My parents would ask my siblings and me what snack we'd want from the gas station mart. Nearly every time I'd ask for peanut butter sandwich cookies. Now that I think about it, snacks were the reason I loved road trips so much.

This is an ode to the peanut butter sandwich cookies of my childhood— cashew edition!


Cookie dough ingredients:
  • 1 ½ cups all-purpose flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • ½ cup softened unsalted butter
  • 1 cup brown sugar
  • 1 egg
  • ½ tsp. vanilla
  • 1 cup creamy cashew butter

Cashew filling ingredients:
  • 1 cup creamy cashew butter
  • ⅓ cup powdered sugar
  • 2-3 tbsp. maple syrup or honey
  • ¼ tsp. vanilla extract
  • Pinch of salt

Cookie dough instructions:
  • In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.
  • Mix the butter, cashew butter, and brown sugar together until smooth.
  • Next, mix in the egg and vanilla extract.
  • Add in the dry ingredients and mix until just incorporated.
  • Refrigerate the dough for at least one hour (this will make shaping easier)
  • Once your dough has chilled, take a small ice-cream scoop (2 tsp.) and scoop the dough.
  • Using your hands, form each ball of dough into a short log.
    • Each log should be 1½  inches- 2 inches long.
  • Place the cookie logs on a lined cookie sheet. Form the dough into the letter "C".
  • Using your fingers, lightly flatten the dough a little.
  • With a spoon, make an indentation down  of the cookie, following the "C" shape.
  • Repeat, until all cookies are shaped.
  • Bake for 10 minutes at 350F°.
  • Let them sit for 5 minutes before placing them on a cooling rack.
Cashew filling instructions:
  • In a bowl, beat all the cashew filling ingredients until smooth and creamy.
    • If the filling is too firm, add in a little more honey or maple syrup.
    • If the filling is too loose add in a few more tablespoons of powdered sugar.
  • Some brands of cashew butter are runnier and will need more powdered sugar, while other brands are thicker and need less powdered sugar. Fine-tune as needed. 
  • Place the filling into a piping bag
  • Once the cookies are completely cool, gather them in pairs that fit well together.
  • Pipe filling onto the flat side of one cookie and sandwich the other on top, pressing them together lightly.

Enjoy! If you made this recipe post it to Instagram Instagram free icon using the #ingrainedkitchen hashtag and mentioning @ingrainedkitchen


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