- 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
- 1/2 cup creamy peanut butter
- 3 cups confectioners' sugar
- 1 teaspoon 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' 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.
Reviews for Peanut Butter Sandwich Cookies
"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~"
"Oh my soul these are awesome. Use chunky pb for a bit of a bite."
"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."
"Two of my sons have chosen this as their new favorite cookie. I use half butter, half shortening for flavor."
"These were really good!"
"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."
"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!"
"Nobody liked them in my family. Similar opinion as mom-in-michigan, too sweet."
"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!)."
"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."