YIELD: 24 cookies | TIME: 1 hour, 45 minutes (includes cooling time) | ACTIVE TIME: 30 minutes
this little goat went to india spiced peanut butter sandwich cookies

India Peanut Butter Sandwich Cookies


For Cookies:

  • 1 3/4 cups all-purpose flour 
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1 1/2 tsp This Little Goat went to India 
  • 1 stick (8 Tbsp) unsalted butter, softened 
  • 1/2 cup granulated sugar 
  • 1/2 cup packed light brown sugar 
  • 1 cup smooth peanut butter 
  • 1 large egg 
  • 1 1/2 tsp pure vanilla extract 

For Filling:

  • 1 stick (8 Tbsp) unsalted butter, softened 
  • 1 cup smooth peanut butter 
  • 2 cups confectioners’ sugar, sifted
  • 1 1/2 tsp This Little Goat went to India 


  1. In a medium bowl, whisk together the flour, baking soda, salt and India spice. Set aside.
  2. In a stand mixer fitted with the paddle attachment, cream together the butter and sugars on medium-high speed until well combined and fluffy.  Add in the peanut butter and beat until smooth. Add egg and vanilla and beat until combined. Scrape down the sides of the bowl.
  3. Reduce the speed to low and slowly add in dry ingredients until just combined.
  4. Divide the dough in half.  Roll each half to about 1/8” thickness between 2 sheets of parchment paper.  Lay on a baking sheet and refrigerate until firm, about 1 hour. (Alternatively, freeze the dough for about half hour until firm). 
  5. Preheat oven to 350 degrees.
  6. While your cookie dough chills, prepare your filling: In a stand mixer fitted with the paddle attachment, whip the butter and peanut butter until soft and smooth, about 2 minutes.  Beat in the India spice until combined. On low speed, slowly add in the confectioners sugar, about ½ cup at a time, scraping down sides of bowl as needed. Once all of the sugar has been added, increase the speed to medium and continue beating until light and fluffy, about 2 minutes more.  Transfer frosting to a piping bag or resealable Ziploc bag.
  7. Remove chilled cookies from the refrigerator and cut into 2-inch rounds (using a cookie cutter or other round kitchen object). Transfer to parchment-lined baking sheets, at least 1/2-inch apart. Goat Note: For a more rustic cookie, portion the dough with a 1-ounce scoop and flatten to 1/8” thickness with the smooth bottom of a drinking glass.
  8. Bake for 10-12 minutes, until the edges begin to turn light brown and cookies are set.  Let cool completely before filling.   
  9. Snip off the tip of the pastry bag and pipe frosting over the bottom sides of half of the cookies, leaving a small border around the edge. Press second cookie onto frosting, pushing down to squish frosting to the edge. Serve at room temperature.

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