Almond Butter Mousse Cookie Sandwiches

• Butter (softened), ¼ cup, 57g
• Granulated sugar, ½ cup, 100g
• Brown sugar, ¼ cup, 50g
• Egg, 1 large
• Creamy almond butter, ¾ cup, 180g
• Vanilla bean paste, 2 teaspoons, 10g
• All-purpose flour, ¾ cup, 90g
• Baking soda, ½ teaspoon
• Baking powder, ½ teaspoon
• Salt, ½ teaspoon

• Unsalted butter (softened), ¼ cup, 57g
• Cream cheese (softened), 2 oz, 57g
• Creamy almond butter, ⅓ cup, 80g
• Powdered sugar, ⅜ cup, 45g
• Heavy whipping cream, 1 tablespoon, 15g

Cookie Base: In a stand mixer, cream together the butter, egg, granulated sugar, and brown sugar. Warm the almond butter for about 30 seconds in the microwave and mix it in with the vanilla bean paste. Once combined, add flour, baking soda, baking powder, and salt. Mix until the dough forms.

Using a 3 oz cookie scoop, portion out 16 cookies onto a parchment-lined baking sheet. Freeze for 20 minutes. Bake at 350°F (175°C) for 13–15 minutes until the edges are golden brown. Cool for 30 minutes.

Almond Butter Mousse: In a stand mixer, combine all filling ingredients (make sure butter and cream cheese are very soft). Whip for 10 minutes until the mousse is fluffy and light brown.

Spoon or pipe mousse onto 8 cookies, then top with the remaining 8 cookies to form sandwiches.