Peanut Butter Sandwich Cookies Recipe

5 50 68
Peanut Butter Sandwich Cookies Recipe
Peanut Butter Sandwich Cookies Recipe photo by Taste of Home
Publisher Photo

Peanut Butter Sandwich Cookies Recipe

Read Reviews
5 50 68
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
MAKES:
44 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch + cooling
MAKES:
44 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch + cooling

Ingredients

  • 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
  • FILLING:
  • 1/2 cup creamy peanut butter
  • 3 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 5 to 6 tablespoons milk

Directions

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.
Originally published as Peanut Butter Sandwich Cookies in Taste of Home October/November 1995, p27

Nutritional Facts

1 sandwich cookie: 197 calories, 9g fat (2g saturated fat), 15mg cholesterol, 119mg sodium, 26g carbohydrate (18g sugars, 1g fiber), 4g protein.

Popular Videos

  • 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
  • FILLING:
  • 1/2 cup creamy peanut butter
  • 3 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 5 to 6 tablespoons milk
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPeanut Butter Sandwich Cookies

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Michael User ID: 9460998 287568
Reviewed May. 7, 2018

"These are the best peanut butter cookies.....followed the recipe as written.....I am suppose to bring these to work.....I hope I have some left....."

MY REVIEW
_nlfPA User ID: 1879224 286799
Reviewed Apr. 17, 2018

"These are some of my grandsons' favorite cookies. They both love them and always look forward to me making them."

MY REVIEW
cshuffles User ID: 9296462 285477
Reviewed Mar. 23, 2018

"The peanut butter cookies by themselves are really good. I used half butter and half shortening. The filling was too sweet for me. Next time I’ll use less sugar"

MY REVIEW
pjbro654 User ID: 8011112 282949
Reviewed Jan. 30, 2018

"My children love this recipe I make it often"

MY REVIEW
Nancy User ID: 3099765 269844
Reviewed Jul. 23, 2017

"I made these cookies, but instead of making the peanut butter filling, I used Dulce des Leches caramel spread. Absolutely delicious and not an overpowering peanut taste!"

MY REVIEW
2124arizona User ID: 845443 265755
Reviewed May. 8, 2017

"This is our favorite peanut butter cookie of any type!! They are loved by all!!!!"

MY REVIEW
rena 55 User ID: 1935799 249799
Reviewed Jun. 26, 2016

"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~"

MY REVIEW
the pink baker User ID: 4281712 237105
Reviewed Nov. 10, 2015

"Oh my soul these are awesome. Use chunky pb for a bit of a bite."

MY REVIEW
Matzo1012 User ID: 7851780 228247
Reviewed Jun. 20, 2015

"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."

MY REVIEW
mtuttle User ID: 3205485 228134
Reviewed Jun. 18, 2015

"Two of my sons have chosen this as their new favorite cookie. I use half butter, half shortening for flavor."

Loading Image