Mini Peanut Butter Sandwich Cookies Recipe

5 3 3
Mini Peanut Butter Sandwich Cookies Recipe
Mini Peanut Butter Sandwich Cookies Recipe photo by Taste of Home
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Mini Peanut Butter Sandwich Cookies Recipe

Read Reviews
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Publisher Photo
Peanut butter lovers go nuts for these rich little sandwich cookies. On a hot day, sandwich ice cream between the cookies instead of frosting. It cools you right down. —Keri Wolfe, Nappanee, Indiana
MAKES:
41 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min./batch + cooling
MAKES:
41 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min./batch + cooling

Ingredients

  • 1 cup shortening
  • 1 cup creamy peanut butter
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 3-1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • FILLING:
  • 3/4 cup creamy peanut butter
  • 1/2 cup 2% milk
  • 1-1/2 teaspoons vanilla extract
  • 4 cups confectioners' sugar

Directions

Preheat oven to 350°. In a large bowl, cream shortening, peanut butter and sugars until blended. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture.
Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 11-13 minutes or until set. Remove from pans to wire racks to cool completely.
In a small bowl, beat peanut butter, milk and vanilla until blended. Beat in confectioners' sugar until smooth. Spread filling on bottoms of half of the cookies; cover with remaining cookies.
Freeze option: Freeze unfilled cookies in freezer containers. To use, thaw cookies and fill as directed.
Yield: about 3-1/2 dozen.
Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.
Originally published as Mini Peanut Butter Sandwich Cookies in Simple & Delicious August/September 2014

Nutritional Facts

1 sandwich cookie: 240 calories, 11g fat (2g saturated fat), 14mg cholesterol, 145mg sodium, 33g carbohydrate (23g sugars, 1g fiber), 4g protein.

  • 1 cup shortening
  • 1 cup creamy peanut butter
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 3-1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • FILLING:
  • 3/4 cup creamy peanut butter
  • 1/2 cup 2% milk
  • 1-1/2 teaspoons vanilla extract
  • 4 cups confectioners' sugar
  1. Preheat oven to 350°. In a large bowl, cream shortening, peanut butter and sugars until blended. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture.
  2. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 11-13 minutes or until set. Remove from pans to wire racks to cool completely.
  3. In a small bowl, beat peanut butter, milk and vanilla until blended. Beat in confectioners' sugar until smooth. Spread filling on bottoms of half of the cookies; cover with remaining cookies.
    Freeze option: Freeze unfilled cookies in freezer containers. To use, thaw cookies and fill as directed.
    Yield: about 3-1/2 dozen.
Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.
Originally published as Mini Peanut Butter Sandwich Cookies in Simple & Delicious August/September 2014

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Reviews forMini Peanut Butter Sandwich Cookies

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Jenna092 User ID: 7825623 249453
Reviewed Jun. 15, 2016

"The only problem with this recipe is that you will want to eat all of them and/or your family will eat them all before you get to sample one! Absolutely delicious!"

MY REVIEW
LDMMN User ID: 7716022 230145
Reviewed Jul. 25, 2015

"Lots of work but worth it. Do you think put together cookies can be frozen?"

MY REVIEW
mary mauzy User ID: 2984025 138271
Reviewed Aug. 8, 2014

"These are the best peanut butter cookies I have ever made. They are so rich and delicious. I'm a true peanut butter lover and will never make any other peanut butter cookie recipe again. Everyone loves them."

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