Peanut Butter Sandwich Cookies

Peanut Butter Sandwich Cookies

111

"A very rich, very addicting cookie. Tastes best when cookies are stored in a tight container with several pieces of bread at the bottom. You may need a little extra milk to get the filling to the right consistency."

Ingredients

{{adjustedServings}} servings 294 cals
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Original recipe yields 30 servings

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Nutrition

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  • Calories:
  • 294 kcal
  • 15%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 38.1g
  • 12%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 173 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large mixing bowl, cream the shortening, 1 cup creamy peanut butter and white and brown sugars. Add vanilla and then eggs, one at a time. Beat well after each addition. In a small bowl, combine flour, baking soda and salt. Add slowly to creamy mixture.
  3. Shape into 1 inch balls and place on an ungreased cookie sheet, 2 inches apart. Flatten balls with a fork.
  4. Bake for 7-8 minutes depending on size (I tend to keep a close eye on them and remove them as soon as they start to get golden. This helps to make them chewy.) Cool on wire racks.
  5. To Make the filling: Combine 1/2 cup creamy peanut butter, confectioners' sugar, vanilla extract, and milk in a small bowl adding enough milk to make for a creamy, frosting like texture. Spread frosting on one cookie and top off to make "sandwich".
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Reviews

111
  1. 131 Ratings

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This is just a "4" for me....really good, but not knock-my-socks off fabulous. I think what takes them from a "5" to a "4" for me is the sickeningly sweet filling. (And, believe me, I read rev...

I've tried a few PB cookie recipes, and this is the best one by far, both in flavor and in texture. To do the sandwiches, I put a dollop of the frosting in center of one cooled cookie without s...

This was excellent. This was very sweet. The only thing I dd that may be helpful to others is unstead of spreading the icing on the cookies I put the icing in a large ziploc bag and cut the tip ...