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

Peanut Butter Sandwich Cookies Recipe

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 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

AVERAGE RATING
   (58)
RATING DISTRIBUTION
5 Star
 (51)
4 Star
 (4)
3 Star
 (1)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
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
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."

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