Peanut Butter Sandwich Cookies
It has been years since I made this recipe. I scribbled it down on a cute little recipe card and stuck it in a Longaberger basket that sits in my cabinet alongside bunches of crumpled, torn magazine articles and assorted recipe cards.
Every Fall the husband reminds me that it has been years since I’ve made them and that they would probably taste good on a cool, crisp Fall day (hint, hint).
So today I broke out the Longaberger, the vat of peanut butter and whipped up a batch of these delicious treats. They are like a soft, chewy version of a Nutter Butter. The cookie itself is not overly sweet, but the sweetened peanut butter inside gives it just the right balance.
I always use a medium size ice cream scoop which make rather generous sized cookies. Sometimes, when I’m feeling lazy (so I don’t have so much scooping to do) I use the giant ice cream scoop and make colossal cookies that can be cut in half or even in quarters or you can just wrap it in plastic wrap and nibble it whenever you feel the need. It’s up to you.
So, since these make a delightful treat (that is what my son called them this morning after he snuck a nibble). Contrary to his story it was not the cat nor his sister.
Give these a try. Then go grab a ginormous ice cold glass of milk and enjoy! You’ll thank me.
Peanut Butter Sandwich Cookies
1 c. butter flavored shortening
1 c. creamy peanut butter
1 c. sugar
1 c. light brown sugar
1 tsp. vanilla extract
3 eggs
3 c. flour
2 tsp. baking soda
1/4 tsp. salt
Filling
1/2 c. creamy peanut butter
3 c. confectioner sugar, sifted
1 tsp. vanilla extract
5-6 T. milk
1. Preheat oven to 375F
2. Cream shortening, peanut butter and sugars together in the bowl of an electric mixer.
3. Combine all remaining dry ingredietns in a bowl and set aside
4. Add vanilla and eggs to the butter mixture, one at a time until incorporated.
5. Slowly add the dry ingredients until combined.
6. Roll into 1 inch balls and place 2 inches apart on silpat lined or ungreased cookie sheet. Use the tines of a fork dipped in flour and make a criss-cross pattern and flatten to 3/4 inch.
7. Bake for 7-8 minutes depending on the size you choose to make. Mine were perfect with a medium scoop for exactly 8 minutes.
8. Let cool on sheet for a minute or two then remove to a cooling rack to cool completely
9. Mix all filling ingredients then add milk 1 tablespoon at a time in the bowl of an electric mixer until spreadable, not sticky and not runny.
10. Spread (approximately 1 T. filling) on the underside of a completely cooled cookie and top with another.
Enjoy!
