Peanut Butter Sandwich Cookies Recipe

5 45 64
Peanut Butter Sandwich Cookies Recipe
Peanut Butter Sandwich Cookies Recipe photo by Taste of Home
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Peanut Butter Sandwich Cookies Recipe

Read Reviews
5 45 64
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
MAKES:
44 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch + cooling
MAKES:
44 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch + cooling

Ingredients

  • 1 cup butter-flavored shortening
  • 1 cup creamy peanut butter
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups 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

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

Nutritional Facts

1 each: 197 calories, 9g fat (2g saturated fat), 15mg cholesterol, 119mg sodium, 26g carbohydrate (18g sugars, 1g fiber), 4g protein.

  • 1 cup butter-flavored shortening
  • 1 cup creamy peanut butter
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups 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
  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

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Reviews forPeanut Butter Sandwich Cookies

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2124arizona User ID: 845443 265755
Reviewed May. 8, 2017

"This is our favorite peanut butter cookie of any type!! They are loved by all!!!!"

MY REVIEW
rena 55 User ID: 1935799 249799
Reviewed Jun. 26, 2016

"My SIL loves peanut butter cookies and I tried these and he LOVED them. They are a fun twist on an old stand-by cookie~"

MY REVIEW
the pink baker User ID: 4281712 237105
Reviewed Nov. 10, 2015

"Oh my soul these are awesome. Use chunky pb for a bit of a bite."

MY REVIEW
Matzo1012 User ID: 7851780 228247
Reviewed Jun. 20, 2015

"I found this a little too sweet also. I cut the quantities of each sugar in half and the results were great! I may try swirling Nutella in with filling, had a lot of requests to have chocolate in there somewhere."

MY REVIEW
mtuttle User ID: 3205485 228134
Reviewed Jun. 18, 2015

"Two of my sons have chosen this as their new favorite cookie. I use half butter, half shortening for flavor."

MY REVIEW
2princesses2luv User ID: 4369472 216323
Reviewed Dec. 29, 2014

"These were really good!"

MY REVIEW
tammycookblogsbooks User ID: 7112115 6179
Reviewed Oct. 31, 2014

"These cookies are yummy! The peanut butter cookie by itself is good, very moist. I used half margarine & half shortening for my dough. Adding the peanut butter flavored filling between two cookies just makes them even better."

MY REVIEW
CaspersLady User ID: 7747629 7752
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
[email protected] User ID: 2507541 8214
Reviewed Mar. 27, 2014

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

MY REVIEW
wasoongu User ID: 1077273 8793
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!)."

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