Peanut Butter Cookie Sandwiches Recipes

PEANUT BUTTER SANDWICH COOKIES

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".

PEANUT-BUTTER SANDWICH COOKIES

Steps:

• Cookies: In a saucepan over medium heat, melt 1/2 stick butter. Add oats and cook, stirring, until toasted, 5 to 10 minutes. Spread mixture onto a parchment-lined baking sheet; let cool completely.
• In a bowl, whisk together flour, baking soda, and salt. Beat remaining 1 stick butter with granulated and brown sugars on medium-high speed until pale and fluffy, about 3 minutes. Add peanut butter; beat until well combined.
• Gradually add oat mixture and flour mixture; beat on low speed until combined. Roll out dough between 2 sheets of parchment 1/4 inch thick. Slide dough with parchment onto baking sheet and refrigerate until chilled, about 20 minutes.
• Preheat oven to 350 degrees. Remove top layer of parchment; cut out cookies using a 2-inch round cookie cutter. Place cookies on parchment-lined baking sheets, spaced about 1 inch apart; sprinkle with turbinado sugar. Bake until golden, about 10 minutes. Let cool completely on sheets.
• Filling: In a medium bowl, beat all ingredients on medium speed until smooth. Transfer mixture to a pastry bag fitted with a 1/2-inch round tip (such as Ateco #806).
• Pipe filling in a spiral motion on bottom sides of half of cookies. Top with remaining cookies to form sandwiches. (Filled cookies can be stored in an airtight container at room temperature up to 3 days.)

PEANUT BUTTER SANDWICH COOKIES

Steps:

• In a mixing bowl, cream the shortening, peanut butter and sugars. Add vanilla. Add eggs, one at a time, beating well after each addition.
• Combine flour, baking soda and salt; add to creamed mixture.
• Shape into 1-inch balls and place 2 inches apart on ungreased baking sheets. Flatten to 3/8 inch thickenss with a fork.
• Bake at 375 for 7-8 minutes or until golden. Cool on wire racks.
• In a mixing bowl, beat filling ingreadients until smooth.
• Spread on half of the cookies and top each with another cookie.

HEALTHY PEANUT BUTTER COOKIES

Steps:

• In a large bowl, mix all ingredients. Roll level tablespoons into balls. Place on ungreased baking sheets; flatten with a fork. , Bake at 350° for 15 minutes. Remove to a wire rack to cool.

CHOCOLATE PEANUT BUTTER COOKIE SANDWICHES

Steps:

• Preheat the oven to 350 degrees F.
• Combine the butter and sugar in a large bowl. Using a hand mixer, beat the mixture until light and creamy, about 2 minutes. Add the cocoa powder, vanilla, salt and egg and beat again until smooth and combined. Add the flour, peanut butter chips and chocolate chips. Use a rubber spatula to stir until just mixed.
• Line 2 baking sheets with parchment paper. Scoop out 2-inch balls of dough. Place 14 on each baking sheet. Bake, rotating halfway through, until the cookies are just set around the edges and the tops look dry, about 15 minutes. Let cool for 15 minutes on the baking sheets. Remove to a wire rack to cool completely.
• When the cookies are completely cool, scoop a heaping tablespoon of the ice cream onto the flat side of one cookie. Top with another cookie and press together gently. Continue with the remaining cookies and ice cream, freezing the sandwiches as you go.