I finally found the perfect recipe to use with these cute little cookie cutters I found at the Asian grocery store the other week. These peanut butter sandwich cookies were super easy to make, and they held the impressions from the stamps really well.
The dough definitely needs to be chilled for a while before use. For the second batch I made, I left very little room between cookies, and it wasn't a problem. As long as I rolled the dough out pretty thin, the cookies didn't spread much while baking. The recipe says to keep them in the oven for 20 minutes, but I found about 15 minutes to be enough. I'm chalking that up to these little cookie cutters. They're about 1.5" in diameter. I didn't need to use the cream in the filling, and it was way less messy to spread when I broke out my frosting gun (I think it is technically called a decorator press). I'm thinking of making another batch of hearts to take to work for Valentine's day!
Psst! My all time favorite peanut butter cookie recipe can be found here! The results aren't as cute but they are way faster to make.