Peanut Butter Sandwich Cookies Recipe

Ingredients
<br>- 1 cup peanut butter
<br>- 1 cup butter flavored shortening
<br>- 1 cup white sugar
<br>- 1 cup packed brown sugar
<br>- 1 teaspoon vanilla extract
<br>- 3  eggs
<br>- 3 cups all-purpose flour
<br>- 2 teaspoons baking soda
<br>- ¼ teaspoon salt
<br>- ½ cup creamy peanut butter
<br>- 3 cups confectioners' sugar
<br>- 1 teaspoon vanilla extract
<br>- 5 tablespoons milk
<br><p></p>Directions
<br>step 1: Preheat oven to 375 degrees F (190 degrees C).
<br>step 2: In a large mixing bowl, cream the shortening, 1 cup creamy peanut butter and white and brown sugars.  Add vanilla and then eggs, one at a time.  Beat well after each addition.  In a small bowl, combine flour, baking soda and salt.  Add slowly to creamy mixture.
<br>step 3: Shape into 1 inch balls and place on an ungreased cookie sheet, 2 inches apart.  Flatten balls with a fork.
<br>step 4: Bake for 7-8 minutes depending on size (I tend to keep a close eye on them and remove them as soon as they start to get golden.  This helps to make them chewy.)  Cool on wire racks.
<br>step 5: To Make the filling:  Combine 1/2 cup creamy peanut butter, confectioners' sugar, vanilla extract, and milk in a small bowl adding enough milk to make for a creamy, frosting like texture.  Spread frosting on one cookie and top off to make ">


Ingredients
- 1 cup peanut butter
- 1 cup butter flavored shortening
- 1 cup white sugar
- 1 cup packed brown sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- ¼ teaspoon salt
- ½ cup creamy peanut butter
- 3 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 5 tablespoons milk

Directions
step 1: Preheat oven to 375 degrees F (190 degrees C).
step 2: In a large mixing bowl, cream the shortening, 1 cup creamy peanut butter and white and brown sugars. Add vanilla and then eggs, one at a time. Beat well after each addition. In a small bowl, combine flour, baking soda and salt. Add slowly to creamy mixture.
step 3: Shape into 1 inch balls and place on an ungreased cookie sheet, 2 inches apart. Flatten balls with a fork.
step 4: Bake for 7-8 minutes depending on size (I tend to keep a close eye on them and remove them as soon as they start to get golden. This helps to make them chewy.) Cool on wire racks.
step 5: To Make the filling: Combine 1/2 cup creamy peanut butter, confectioners' sugar, vanilla extract, and milk in a small bowl adding enough milk to make for a creamy, frosting like texture. Spread frosting on one cookie and top off to make "sandwich".

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