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Peanut Butter Sandwich Cookies

Peanut Butter Sandwich Cookies

Tracy Lauer

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

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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:
  • 21 mg
  • 7%
  • Sodium:
  • 173 mg
  • 7%

Based on a 2,000 calorie diet

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

lovestohost
59
8/8/2008

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 reviews all the time that say "way too sweet" and I think...duh, it's a cooking/cake/candy, but this is sweeeeet) The cookies themselves are very good and they look nice as sandwiches. I'll prob make again for the holidays (and I think I'll use a choc filling of some sort), but not before. If you make these, the dough is a firm dough; it's very easy to work w/and is not sticky. Thanks for a nice change from the "usual" cookies! UPDATE: so, I've changed my original "4" to a "5" and here's why...I made the mistake of eating the filling right from the bowl (really really sweet) and then trying a cookie shortly after w/the sweet taste still on my mind. I ate a cookie the next day and it was AWESOME. Still soft and the filling was a nice compliment, not too sweet w/only a small amount in the middle. I stand corrected and I WILL make these again! UPDATE #2: I just doubled & it made me 85 sandwich cookies (and a very full & floury Kitchenaid). I haven't filled them yet, but I plan to keep the filing measurements from the original recipe.

Kelly M.
36
7/18/2007

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 spreading it to the edges. The force of pushing the second cookie on top spread the filling perfectly without it oozing over the side and making a mess. I set the cookies out on wax paper for a couple hours so the filling could harden, and the filling stiffened up just enough to hold together without becoming "hard". They are just as moist and delicious on day 4 as they were on day 1. Make sure to store with bread slices to keep them soft!

candice
33
7/30/2008

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 off and just squeezed it on the cookie (less mess). These were wonderful