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Peanut Butter Sandwich Cookies

 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
44 ServingsPrep: 20 min. Bake: 10 min./batch + cooling


  • 1 cup butter-flavored shortening
  • 1 cup creamy peanut butter
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 3 eggs
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1/2 cup creamy peanut butter
  • 3 cups confectioners' sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 5 to 6 tablespoons milk


  • 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'

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Peanut Butter Sandwich Cookies (continued)

Directions (continued)

  • 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.