Taste of Home
Mini Peanut Butter Sandwich Cookies
TOTAL TIME: Prep: 25 min. Bake: 15 min./batch + cooling
YIELD: about 3-1/2 dozen.
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
Ingredients
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1 cup shortening
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1 cup creamy peanut butter
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1 cup sugar
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1 cup packed brown sugar
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3 large eggs, room temperature
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1 teaspoon vanilla extract
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3-1/2 cups all-purpose flour
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2 teaspoons baking soda
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1/2 teaspoon salt
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FILLING:
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3/4 cup creamy peanut butter
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1/2 cup 2% milk
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1-1/2 teaspoons vanilla extract
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4 cups confectioners' sugar
Directions
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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.
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2.
Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake until set, 11-13 minutes. Remove from pans to wire racks to cool completely.
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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.
Nutrition Facts
1 sandwich cookie: 240 calories, 11g fat (2g saturated fat), 14mg cholesterol, 145mg sodium, 33g carbohydrate (23g sugars, 1g fiber), 4g protein.
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