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Peanut Butter Sandwich Cookies Recipe
Peanut Butter Sandwich Cookies Recipe photo by Taste of Home

Peanut Butter Sandwich Cookies Recipe

Read Reviews (38)
4.77 38
Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch + cooling
MAKES:44 servings
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch + cooling
MAKES: 44 servings

Ingredients

  • 1 cup butter-flavored shortening
  • 1 cup creamy peanut butter
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • FILLING:
  • 1/2 cup creamy peanut butter
  • 3 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 5 to 6 tablespoons milk

Directions

  1. 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.
  2. 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.
  3. 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. Yield: 44 sandwich cookies.
Originally published as Peanut Butter Sandwich Cookies in Taste of Home October/November 1995, p27

Reviews for Peanut Butter Sandwich Cookies(38)

AVERAGE RATING
   (57)
RATING DISTRIBUTION
5 Star
 (50)
4 Star
 (4)
3 Star
 (1)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Apr. 3, 2014

Love, Love, LOVE these! I found this one in the TOH Cookbook that hubby bought for me and made them on a whim late one morning. The only adjustments I made were that I used butter instead of the shortening, and did not make them into sandwiches.

My family raved! The cookie alone isn't too sweet. I can't comment on the filling, though, as I didn't make it. I will definitely be making these again.

HIGHLY Recommended!

MY REVIEW
Reviewed Mar. 27, 2014

Nobody liked them in my family. Similar opinion as mom-in-michigan, too sweet.

MY REVIEW
Reviewed May. 15, 2013

I made two batches of these cookies -- one with butter and one with butter-flavored shortening. Shortening gives the cookies a softer, chewier texture and allows them to hold a nice shape. But as far as flavor, butter wins all the way. If you chill the dough before baking them, you can keep butter-based cookies from spreading or becoming too crunchy (providing you don't overbake!).

MY REVIEW
Reviewed Jan. 11, 2013

obscenely sweet - my kids didn't even finish ONE. I guess if you like super sweet stuff, they would be good - but I actually had to make scrambled eggs with salt just to get the sugar taste out of my mouth. Even after brushing.

MY REVIEW
Reviewed Jan. 1, 2013

Only peanut butter cookie recipe I've ever like. They are so good!

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