Peanut Butter Sandwich Cookies With Nutella Filling Recipes

PEANUT BUTTER SANDWICH COOKIES WITH NUTELLA FILLING

Steps:

• The proper way to measure flour using measuring cups is to aerate it first. This is done either by sifting flour, or aerating it by fluffing it up and whisking it well, then spooning it into the measuring cup, then carefully removing any excess flour with a knife. If you just stick that measuring cup in the bag of flour and scoop some out, you will get a lot more flour than what the recipe calls for. Do aerate the flour, or you will end up with dry dough! :)
• Beat butter and peanut butter in a large bowl until well combined and fluffy. Add the sugars and beat until combined. Add egg and beat until smooth.
• In a separate bowl, combine dry ingredients (flour, baking soda, salt).
• Add dry ingredients from step 2 to the wet ingredients from step 1 and beat on low speed until just incorporated.
• Divide dough into 4 parts: the dough will be crumbly. Form a rectangular shaped log out of each cookie dough part and wrap in plastic wrap. Freeze for 30 minutes until cookie dough firms up.
• Preheat oven to 350 F. Line baking sheet with parchment paper or lightly greased aluminum foil.
• Slice each log of cookie dough (after it's been in the freezer for 30 minutes) into 1/4 inch thick slices.
• Carefully place sliced cookies onto the prepared baking sheet (remember the dough is very crumbly). You don't have to space them too far apart because these cookies won't flatten. Bake for 10 minutes until lightly puffed and just a little bit golden brown at the edges.
• Transfer to the cooling rack and cool completely before filling.
• Place about 1 teaspoon (or more) of Nutella spread on top of a cookie and place a second cookie on top of the Nutella filling. Press 2 cookies together. Repeat with the rest of cookies. Easy!

ULTIMATE PEANUT BUTTER SANDWICH COOKIES

Steps:

• Preheat the oven to 350 F.
• Place the butter and sugars in a large bowl and beat for several minutes until fluffy and pale in color. Add the peanut butter and beat for a few more seconds until combined. Add the eggs and vanilla and beat another few seconds until combined.
• In a separate bowl, sift the flour, baking soda, baking powder and salt. Add the flour mixture to the wet mixture and, using a rubber spatula, gently fold to combine. Be careful not to over-stir.
• Form the dough into 1-inch balls and place them on a non-stick cookie sheet, pressing a grid pattern into them with a fork. Bake for 8-9 minutes.
• Let the cookies cool on the cookie sheet for 3 minutes before transferring to a wire rack to cool completely.
• For the filling:
• Place the cream cheese, marshmallow cream and Nutella in a bowl and beat until combined.
• Using a butter knife, spread the filling on the bottom side of one cookie and place another cookie on top.
• Makes about 32 sandwich cookies.

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 NUTELLA SANDWICH COOKIES

Steps:

• In large bowl, cream butter, peanut butter and sugars. Beat in eggs one at a time, beating well after each addition. Combine the flour, soda and salt; gradually add to creamed mixture. Chill 15 minutes.
• Preheat oven to 350 degrees. Using a pastry bag fitted with a large star tube, pipe star shaped cookies onto sheet of aluminum foil cut to fit cookie sheets; placing cookies approximately 1 ½ï¿½ apart. Bake 6 to 8 minutes, cookies should just be set and should not brown.
• When done, slide foil off cookie sheet and leave cookies on foil until cooled. When cool, spread bottom of cookie with approximately 1 teaspoon of nutella and top with a cookie that is close in size to the bottom cookie. Place cookies on a rack. Meanwhile, place chocolate and shortening in a freezer bag. Place in hot water in the top of a double boiler, leaving the top of the plastic bag open. When chocolate has melted, holding the top of the plastic bag, gently squeeze, so check that all chips have melted and to ensure the shortening is mixed inches Cut a tiny hole in one corner of the plastic bag. Place cookies close together on the cookie racks. Squeeze plastic bag gently and make a back and forth motion, creating thin chocolate drizzles on all cookies. Let cookies stand a few hours, until chocolate sets. Store in an airtight container, up to one week. Makes approximately 5 dozen cookies.
• *Melted chocolate chips could also be used to fill cookies, just melt two cups of chocolate chips with one teaspoon of shortening and fill each cookie with approximately one teaspoon.

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.