‹ Back to Mini Peanut Butter Sandwich Cookies

Print Options

Taste of Home

Mini Peanut Butter Sandwich Cookies

TOTAL TIME: Prep: 25 min. Bake: 15 min./batch + cooling YIELD: about 3-1/2 dozen.
Peanut butter lovers go nuts for these rich little sandwich cookies. On a hot day, sandwich ice cream between the cookies instead of frosting. It cools you right down. —Keri Wolfe, Nappanee, Indiana

Ingredients

  • 1 cup shortening
  • 1 cup creamy peanut butter
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3-1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • FILLING:
  • 3/4 cup creamy peanut butter
  • 1/2 cup 2% milk
  • 1-1/2 teaspoons vanilla extract
  • 4 cups confectioners' sugar

Directions

  • 1. 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.
  • 2. 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.
  • 3. 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.

Nutrition Facts

1 sandwich cookie: 240 calories, 11g fat (2g saturated fat), 14mg cholesterol, 145mg sodium, 33g carbohydrate (23g sugars, 1g fiber), 4g protein.

© 2024 RDA Enthusiast Brands, LLC