Inside Out Peanut Butter Cookie Sandwiches Recipes

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INSIDE-OUT PEANUT BUTTER BLOSSOMS



Inside-Out Peanut Butter Blossoms image

This Christmas, we've wrapped up everyone's favorite chocolate candy inside soft and chewy peanut butter cookies. It's our present to fans of this better-together flavor combo, and if that means you, we recommend making a double batch! These cookies are hard to resist-particularly when they're warm from the oven and still melty at center. And because we just can't say enough good about these cookies, let us leave you with this final tidbit: They're actually fun to make-seriously! You roll cookie dough into balls, flatten them, wrap the dough around the chocolate, and reform the cookie ball before rolling it in a sparkling sugar coating. It's a bit like playing with Play-Doh™, except more delicious, so we recommend enlisting a little helper.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 50m

Yield 20

Number Of Ingredients 5

1 pouch (17.5 oz) Betty Crocker™ peanut butter cookie mix
Vegetable oil, water and egg called for on cookie mix pouch
2 tablespoons Gold Medal™ all-purpose flour
20 Hershey's Kisses Brand milk chocolates, unwrapped
1/3 cup coarse white sparkling sugar

Steps:

  • Heat oven to 375°F. Line cookie sheets with cooking parchment paper. In large bowl, stir cookie mix, vegetable oil, water, egg and flour until soft dough forms.
  • Shape dough into 20 (1 1/2-inch) balls. Flatten each ball to form 2 1/2-inch circle. Press 1 milk chocolate into center of each circle, making sure to form dough around chocolate to enclose; reshape into balls. Roll in sugar. Place 2 inches apart on cookie sheets. Discard remaining sugar.
  • Bake 8 to 10 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 20 minutes. Store covered in airtight container.

Nutrition Facts : Calories 170, Carbohydrate 25 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 140 mg, Sugar 17 g, TransFat 0 g

PEANUT BUTTER SANDWICH COOKIES



Peanut Butter Sandwich Cookies image

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.

Provided by Tracy Lauer

Categories     Desserts     Cookies     Sandwich Cookie Recipes

Yield 30

Number Of Ingredients 13

1 cup peanut butter
1 cup butter flavored shortening
1 cup white sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
3 eggs
3 cups all-purpose flour
2 teaspoons baking soda
¼ teaspoon salt
½ cup creamy peanut butter
3 cups confectioners' sugar
1 teaspoon vanilla extract
5 tablespoons milk

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • 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.
  • Shape into 1 inch balls and place on an ungreased cookie sheet, 2 inches apart. Flatten balls with a fork.
  • 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.
  • 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".

Nutrition Facts : Calories 294.1 calories, Carbohydrate 38.1 g, Cholesterol 18.8 mg, Fat 14.3 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 3.3 g, Sodium 173 mg, Sugar 26.9 g

INSIDE-OUT PEANUT BUTTER COOKIES



Inside-Out Peanut Butter Cookies image

Betty Crocker® cookie mix provides a simple addition to these tasty peanut butter cookies - a delicious treat!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 18

Number Of Ingredients 7

1 pouch (1 lb 1.5 oz) Betty Crocker™ double chocolate chunk cookie mix
1/4 cup vegetable oil
2 tablespoons water
1 egg
1/2 cup marshmallow creme (from 7-oz jar)
1 bag (10 oz) peanut butter chips (1 2/3 cups)
2 tablespoons shortening

Steps:

  • Heat oven to 350°F. Make cookie dough, using oil, water and egg, and bake as directed on package. Cool completely.
  • Spoon about 1 teaspoon of marshmallow creme on the bottom of half of the cookies. Top each with a second cookie, bottom side down; gently press together.
  • In small saucepan, heat peanut butter chips and shortening over low heat, stirring frequently, until melted and smooth. Spoon about 2 teaspoons peanut butter mixture over each cookie, spreading with back of spoon over top and side. Place on waxed paper. Let stand 30 minutes or until set.

Nutrition Facts : Calories 250, Carbohydrate 32 g, Cholesterol 10 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Sandwich Cookie, Sodium 170 mg, Sugar 22 g, TransFat 0 g

INSIDE-OUT PEANUT BUTTER COOKIE SANDWICHES



Inside-Out Peanut Butter Cookie Sandwiches image

A fun blend of peanut butter cookies and frosting topped with holiday morsels! This sandwich cookie is perfect to make for a holiday cookie exchange.

Provided by Annacia

Categories     Dessert

Time 40m

Yield 20 serving(s)

Number Of Ingredients 13

1 cup Nestle swirled holiday morsels, divided (optional)
2/3 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels (optional)
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, softened
2/3 cup creamy peanut butter or 2/3 cup chunky peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1 large egg
1 1/4 cups prepared vanilla frosting
1/4 cup creamy peanut butter or 1/4 cup chunky peanut butter

Steps:

  • PREHEAT oven to 350°F.
  • Combine morsels in small bowl, set aside. Combine flour, baking soda and salt in another small bowl. Beat butter, peanut butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in 1 cup morsel mixture. Drop dough by rounded tablespoon onto ungreased baking sheets. Press down slightly.
  • Bake for 10 to 13 minutes or until golden brown. Cool on baking sheets on wire racks for 2 minutes; remove to wire racks to cool completely.
  • Spread Peanut Butter Frosting and Filling on bottom side of one cookie. Place bottom side of a second cookie over frosting creating a cookie sandwich; press down slightly. Frost top of cookie sandwich and sprinkle with a few morsels. Repeat with remaining cookies and frosting.
  • PEANUT BUTTER FROSTING AND FILLING:.
  • Combine 1 1/4 cups prepared vanilla frosting and 1/4 cup creamy or chunky peanut butter in small bowl.

Nutrition Facts : Calories 203.5, Fat 13.2, SaturatedFat 5.7, Cholesterol 27.6, Sodium 210, Carbohydrate 18.7, Fiber 0.9, Sugar 11.5, Protein 4.2

INSIDE-OUT PEANUT BUTTER COOKIE CUPS



Inside-Out Peanut Butter Cookie Cups image

Provided by Food Network

Categories     dessert

Time 1h25m

Yield 4 dozen

Number Of Ingredients 15

1 1/4 cups firmly packed brown sugar
3/4 cup Jif® Creamy Peanut Butter
3 tbsps. milk
1 tbsp. vanilla extract
1 large egg
1 3/4 cups Pillsbury BEST® All Purpose Flour
1/2 cup Crisco® All-Vegetable Shortening
or 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening
3/4 tsp. baking soda
3/4 tsp. salt
Crisco® Original No-Stick Cooking Spray
Sugar
1 cup semi-sweet chocolate chips
1 tsp. Crisco® Butter Flavor All-Vegetable Shortening
1/4 cup finely chopped peanuts

Steps:

  • BEAT brown sugar, peanut butter, 1/2 cup shortening, milk and vanilla in bowl of electric mixer at medium speed until well blended. Beat in egg. Combine flour, baking soda and salt in a medium bowl. Add to shortening mixture. Beat at low speed just until blended. Refrigerate about 1 hour or until firm.
  • HEAT oven to 350 degrees F. Spray mini-muffin pans with no-stick cooking spray.
  • SHAPE dough into 1-inch balls. Roll in sugar. Place each ball in prepared mini-muffin cups. Press dough onto bottom and sides of cup to within 1/2-inch of top.
  • BAKE 7 to 8 minutes or until cookies are set and just beginning to brown. Cool 10 minutes on cooling racks. Remove cookie cups very carefully to cooling racks to cool completely.
  • PLACE chocolate chips and 1 teaspoon shortening in microwave-safe bowl. Microwave at MEDIUM for 1 to 2 minutes or until chips are shiny and soft. Stir until smooth. Spoon about 1/2 teaspoon chocolate mixture into center of each cookie. Sprinkle with chopped peanuts. Cool completely.

PEANUT BUTTER SANDWICH COOKIES



Peanut Butter Sandwich Cookies image

I'm a busy mother of two young children. I work in our school office and help my husband on our hog and cattle farm. When I find time to bake a treat, I like it to be special. The creamy filling gives traditional peanut butter cookies a new twist. -Debbie Kokes, Tabor, South Dakota

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 44 sandwich cookies.

Number Of Ingredients 14

1 cup butter-flavored shortening
1 cup creamy peanut butter
1 cup sugar
1 cup packed brown sugar
3 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
FILLING:
1/2 cup creamy peanut butter
3 cups confectioners' sugar
1 teaspoon vanilla extract
5 to 6 tablespoons milk

Steps:

  • In a large bowl, cream the shortening, peanut butter and sugars until light and fluffy, about 4 minutes. Beat in eggs and vanilla. Combine the flour, baking soda and salt; add to creamed mixture and mix well., Shape into 1-in. balls and place 2 in. apart on ungreased baking sheets. Flatten to 3/8-in. thickness with fork. Bake at 375° for 7-8 minutes or until golden. Remove to wire racks to cool. , For filling, in a large bowl, beat the peanut butter, confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Spread on half of the cookies and top each with another cookie.

Nutrition Facts : Calories 197 calories, Fat 9g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 119mg sodium, Carbohydrate 26g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.

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