PEANUT BUTTER SANDWICH COOKIES
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
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
SOFT TRIED 'N' TRUE PEANUT BUTTER COOKIES
When I want to offer friend and family soft and chewy peanut butter cookies, this is the recipe I turn to. Use either creamy or crunchy peanut butter with delicious results. These are the best soft peanut butter cookies, and my family can't get enough. -Emma Lee Granger, La Pine, Oregon
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 5 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream the shortening, peanut butter and sugars until light and fluffy, about 4 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and water. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. , Drop by tablespoons 2 in. apart onto ungreased baking sheets. Flatten with a fork. Bake at 350° until golden brown, 12-15 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 105 calories, Fat 6g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 91mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.
PEANUT BUTTER SANDWICH COOKIES
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
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.
PEANUT BUTTER SANDWICH COOKIES
Provided by The Hearty Boys
Categories dessert
Time 1h25m
Yield 20 to 24 sandwich cookies
Number Of Ingredients 18
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.
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PEANUT BUTTER SANDWICH COOKIES - JUST SO TASTY
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Cuisine AmericanTotal Time 1 hr 15 minsCategory DessertCalories 334 per serving
- Preheat the oven to 350F (180C) degrees. Line cookie sheets with parchment paper or baking mats.
- Frost the bottom of 1 cookie with about 1 tablespoon of filling, then sandwich a second cookie on top.
PEANUT BUTTER SANDWICH COOKIES | MY BAKING ADDICTION
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4.6/5 (27)Total Time 37 minsCategory CookiesCalories 388 per serving
- In the bowl of a stand mixer, cream together the butter, peanut butter, white sugar, brown sugar, and vanilla until light and fluffy. Beat egg separately by hand, then add to the mix and beat again.
- In another bowl, combine the flour, baking soda, baking powder, salt, and oatmeal. Whisk them to combine equally. Add these dry ingredients to the creamed mixture and mix on low until evenly combined.
- Pull by teaspoons and form into round balls with your hands. Drop onto a greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies. Bake for 7 minutes, or until light brown.
PEANUT BUTTER SANDWICH COOKIES - FIFTEEN SPATULAS
From fifteenspatulas.com
5/5 (9)Total Time 35 minsCategory DessertCalories 392 per serving
- For the peanut butter cookies, cream together the butter and peanut butter for 30 seconds on medium high speed with a hand mixer, until fluffy and light. Add the sugar and brown sugar, and cream for another 30 seconds, until combined. Add the vanilla extract and egg, and mix until combined.
- In a separate bowl, whisk to combine the flour, baking soda, baking powder, and salt, then add this mixture to the wet ingredients in the other bowl. Mix until the flour just barely disappears (do not overmix, or the cookies will be tough).
- Take a medium cookie scoop and portion mounds of cookie dough onto a silicone mat or parchment paper lined baking sheet (12 scoops per sheet pan, with two sheet pans total), then bake for 13 minutes until the cookies are golden around the edges. Let the cookies cool completely.
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