Peanut Butter Sandwich Cookies Recipes

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:

• 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:

• In a large bowl, cream the butter, 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.

PEANUT BUTTER SANDWICH COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Cream the butter and peanut butter together in a large mixer on high. Add the sugar, brown sugar and vanilla and continue to beat until the mixture is fluffy. Add the egg and beat until combined. Mix the flour, baking soda, baking powder, and oats together in a separate bowl and add to the butter mixture. Mix until well combined.
• Place the batter onto a sheet pan by the tablespoonful, leaving about 2 inches between each cookie. Bake in the top half of the oven until the cookies are golden, about 10 minutes. Remove and let cool.
• When the cookies are completely cool, put a teaspoonful of the butter cream or simply just some peanut butter and strawberry jelly, or chocolate-hazelnut spread into the center of half of the cookies. Top with the remaining cookies, pressing down until the filling squeezes out a bit. Refrigerate until ready to serve.
• Pinch salt Cream the butter and peanut butter together using an electric mixer. Add the sugar and molasses and beat until thick and creamy, about 2 minutes. Add the heavy cream and salt and beat one additional minute. Spread on the cookies immediately.

GIANT PEANUT BUTTER SANDWICH COOKIE

Steps:

• For the cookies: Stir together the flour and baking soda in a bowl. Cream the butter and both sugars on high speed in an electric mixer fitted with the paddle attachment until light, about 2 minutes. Add the peanut butter and beat until smooth. Add the eggs, one at a time, and beat until incorporated. Beat in the vanilla. Add the flour mixture and beat on low until just combined. Divide the dough in half, form into 2 rectangles, wrap in plastic wrap and refrigerate until firm, about 1 hour.
• Cut a 12-inch peanut shape out of parchment to use as a template. Roll one piece of dough between two pieces of parchment to a rectangle a little bigger than the template. Remove the top piece of parchment and, using a pizza wheel or paring knife, cut the dough into a peanut shape. Reserve the dough scraps. Repeat with the remaining dough piece. Mold the scraps into a rectangle, wrap in plastic and chill along with the peanut shapes until firm, about 30 minutes.
• For the filling: Meanwhile, preheat the oven to 350 degrees F. Beat the peanut butter and butter in a large bowl with an electric mixer on medium speed until combined. Slowly add the confectioners' sugar, about a 1/4 cup at a time, beating in between additions, until completely incorporated.
• To build the cookie: Roll out the chilled rectangle of dough scraps into a large rectangle about 1/4-inch thick. Use a pizza wheel or sharp paring knife to cut long strips about 1/2-inch wide. Transfer the peanut-shaped pieces of dough on their pieces of parchment to 2 baking sheets. Lay the dough strips on top of one of the peanut-shaped pieces of dough in a crisscross, freeform pattern to mimic the lines on a peanut. Use a rolling pin to gently flatten and adhere the strips to the peanut.
• Bake the cookies until lightly golden around the edges and dry on top, about 30 minutes. Cool completely on the baking sheets on a wire rack.
• Turn over the cookie without lines so it sits flat-side up on a flat serving plate. Spread the filling evenly to the edges. Top with the second cookie, lined-side up. Use a serrated knife to cut into squares for serving.

PEANUT BUTTER SANDWICH COOKIES

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.

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.

DIPPED PEANUT BUTTER SANDWICH COOKIES

Steps:

• Spread peanut butter on half of the crackers; top with remaining crackers to make sandwiches. Refrigerate until firm. , In a double boiler over simmering water or in a microwave, melt chocolate chips and shortening; stir until smooth. Dip sandwiches in chocolate mixture; allow excess to drip off. Place on waxed paper; let stand until set.

CRISP PEANUT BUTTER SANDWICH COOKIES

Steps:

• Sift together the flour, baking soda and salt.
• Cream the butter and 1/2 cup of peanut butter in a mixer fitted with the paddle attachment. Scrape down the sides of the bowl, add the raw sugar and beat on medium speed for 1 to 2 minutes. Add the egg and beat together. Scrape down the sides of the bowl and gradually add the flour mixture, beating at low speed.
• Place a piece of parchment or wax paper on your work surface and spoon the dough onto the paper in a strip 12 to 14 inches long and about 2 inches thick. Fold the paper over the dough and shape the strip of dough into a log. Wrap in plastic and refrigerate several hours or, preferably, overnight.
• Preheat the oven to 350 degrees Fahrenheit with racks positioned in the middle and lower portions. Line baking sheets with parchment. Remove the log of dough from the refrigerator and cut it in half. Rewrap one half and return to the refrigerator. Cut the remaining half into thin rounds, no thicker than 1/4 inch, and place them on the parchment-lined baking sheets about 1 inch apart, with the rows staggered. Place 1/4 teaspoon of peanut butter in the center of each round. Remove the other half of the dough from the refrigerator and slice in rounds. Place each round on top of a peanut butter-topped round. When all of the rounds are covered, lightly flour your fingertips and seal the cookies by pressing down gently all the way around. It won't matter if the top cracks a little. Your rounds should be about 2 1/2 inches in diameter.
• Bake in the middle of the oven for 15 to 16 minutes, or until the cookies are lightly colored and semi-firm to the touch, switching the baking sheets top to bottom and front to back halfway through. Remove from the heat and allow to cool completely before eating. They won't be crisp until they cool.

PEANUT BUTTER SANDWICH COOKIES

Steps:

• To make the cookies: Heat the oven to 350°F
• Line two baking sheets with parchment. In a medium bowl, sift together the two flours, baking soda and salt.
• In the bowl of an electric mixer, cream the butter, peanut butter and sugars with the paddle attachment until light and fluffy. Add the vanilla and egg; continue creaming until smooth and fluffy, about 3 minutes with an electric mixer (longer by hand). Stir in the flour mixture by hand just until it's incorporated; don't over mix or the cookies will be tough. Drop heaping tablespoonfuls of batter, spaced about 2-inches apart, onto the lined baking sheets. With floured fingers, flatten each dab of batter into a 2-inch round.
• Bake until the cookies are puffed and golden, 12- 14 minutes, rotating the baking sheets if needed for even baking. Transfer the cookies to a rack to cool.
• While the cookies cool, make the filling: In a small bowl, cream the confectioners' sugar, butter and peanut butter until smooth. Add the heavy cream; continue creaming until smooth and fluffy. Stir in the chopped peanuts and chocolate.
• To assemble: Transfer the cooled cookies to a work surface, flipping half of them over. With an offset spatula or a butter knife, spread a scant teaspoon of filling onto each turned-over cookie. Set another wafer on top of each filled cookie, pressing gently to spread the filling. Store sealed at room temperature or in the refrigerator.

MINI PEANUT BUTTER SANDWICH COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream shortening, peanut butter and sugars until blended. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture., Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake until set, 11-13 minutes. Remove from pans to wire racks to cool completely., In a small bowl, beat peanut butter, milk and vanilla until blended. Beat in confectioners' sugar until smooth. Spread filling on bottoms of half of the cookies; cover with remaining cookies. Freeze option: Freeze unfilled cookies in freezer containers. To use, thaw cookies and fill as directed.

PEANUT BUTTER SANDWICH COOKIES

Steps:

• In large bowl, beat sugars, peanut butter, shortening, butter and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, baking powder and salt. Cover; refrigerate about 3 hours or until firm.
• Heat oven to 375°F. Shape dough into 1 1/4-inch balls. On ungreased cookie sheet, place balls about 3 inches apart. Flatten slightly in crisscross pattern with fork dipped in flour.
• Bake 9 to 10 minutes or until light brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Spread chocolate frosting between bottoms of pairs of cookies.

HOMEMADE PEANUT BUTTER SANDWICH COOKIES

Steps:

• In a bowl, whisk together baking soda, salt, and 2 cups flour; set aside. In a large bowl, using an electric mixer, beat butter, brown sugar, and 1 cup peanut butter until light and fluffy; beat in egg. With mixer on low, gradually add flour mixture, beating just until combined (do not overmix).
• Form dough into two 8-inch-long rectangular logs. Wrap each log in waxed or parchment paper; freeze until firm, about 1 hour.
• Preheat oven to 350 degrees, with racks in upper and lower thirds. With a sharp knife, slice dough 1/4 inch thick; place on two baking sheets, 1 inch apart. Bake until cookies are puffed, 12 to 15 minutes, rotating sheets halfway through. Transfer to wire racks; let cool.
• Make filling: In a saucepan, whisk milk and 2 tablespoons flour over medium until thickened, 2 minutes; let cool. In a bowl, using mixer, beat together 1/2 cup peanut butter and granulated sugar; beat in cooled milk mixture. Spread smooth sides of half the cookies with 1 tablespoon filling; sandwich with remaining cookies.