Deluxe Peanut Butter Sandwich Cookies Food

PEANUT-BUTTER SANDWICH COOKIES

Steps:

• Cookies: In a saucepan over medium heat, melt 1/2 stick butter. Add oats and cook, stirring, until toasted, 5 to 10 minutes. Spread mixture onto a parchment-lined baking sheet; let cool completely.
• In a bowl, whisk together flour, baking soda, and salt. Beat remaining 1 stick butter with granulated and brown sugars on medium-high speed until pale and fluffy, about 3 minutes. Add peanut butter; beat until well combined.
• Gradually add oat mixture and flour mixture; beat on low speed until combined. Roll out dough between 2 sheets of parchment 1/4 inch thick. Slide dough with parchment onto baking sheet and refrigerate until chilled, about 20 minutes.
• Preheat oven to 350 degrees. Remove top layer of parchment; cut out cookies using a 2-inch round cookie cutter. Place cookies on parchment-lined baking sheets, spaced about 1 inch apart; sprinkle with turbinado sugar. Bake until golden, about 10 minutes. Let cool completely on sheets.
• Filling: In a medium bowl, beat all ingredients on medium speed until smooth. Transfer mixture to a pastry bag fitted with a 1/2-inch round tip (such as Ateco #806).
• Pipe filling in a spiral motion on bottom sides of half of cookies. Top with remaining cookies to form sandwiches. (Filled cookies can be stored in an airtight container at room temperature up to 3 days.)

PEANUT BUTTER SANDWICH COOKIES

Steps:

• To make the cookies: Heat the oven to 350°F
• Line two baking sheets with parchment. In a medium bowl, sift together the two flours, baking soda and salt.
• In the bowl of an electric mixer, cream the butter, peanut butter and sugars with the paddle attachment until light and fluffy. Add the vanilla and egg; continue creaming until smooth and fluffy, about 3 minutes with an electric mixer (longer by hand). Stir in the flour mixture by hand just until it's incorporated; don't over mix or the cookies will be tough. Drop heaping tablespoonfuls of batter, spaced about 2-inches apart, onto the lined baking sheets. With floured fingers, flatten each dab of batter into a 2-inch round.
• Bake until the cookies are puffed and golden, 12- 14 minutes, rotating the baking sheets if needed for even baking. Transfer the cookies to a rack to cool.
• While the cookies cool, make the filling: In a small bowl, cream the confectioners' sugar, butter and peanut butter until smooth. Add the heavy cream; continue creaming until smooth and fluffy. Stir in the chopped peanuts and chocolate.
• To assemble: Transfer the cooled cookies to a work surface, flipping half of them over. With an offset spatula or a butter knife, spread a scant teaspoon of filling onto each turned-over cookie. Set another wafer on top of each filled cookie, pressing gently to spread the filling. Store sealed at room temperature or in the refrigerator.

PEANUT BUTTER SANDWICH COOKIES

Steps:

• 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.

PEANUT BUTTER SANDWICH COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Cream the butter and peanut butter together in a large mixer on high. Add the sugar, brown sugar and vanilla and continue to beat until the mixture is fluffy. Add the egg and beat until combined. Mix the flour, baking soda, baking powder, and oats together in a separate bowl and add to the butter mixture. Mix until well combined.
• Place the batter onto a sheet pan by the tablespoonful, leaving about 2 inches between each cookie. Bake in the top half of the oven until the cookies are golden, about 10 minutes. Remove and let cool.
• When the cookies are completely cool, put a teaspoonful of the butter cream or simply just some peanut butter and strawberry jelly, or chocolate-hazelnut spread into the center of half of the cookies. Top with the remaining cookies, pressing down until the filling squeezes out a bit. Refrigerate until ready to serve.
• Pinch salt Cream the butter and peanut butter together using an electric mixer. Add the sugar and molasses and beat until thick and creamy, about 2 minutes. Add the heavy cream and salt and beat one additional minute. Spread on the cookies immediately.

PEANUT BUTTER SANDWICH COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• 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.
• Shape into 1 inch balls and place on an ungreased cookie sheet, 2 inches apart. Flatten balls with a fork.
• 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.
• 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".

GIANT PEANUT BUTTER SANDWICH COOKIE

Steps:

• For the cookies: Stir together the flour and baking soda in a bowl. Cream the butter and both sugars on high speed in an electric mixer fitted with the paddle attachment until light, about 2 minutes. Add the peanut butter and beat until smooth. Add the eggs, one at a time, and beat until incorporated. Beat in the vanilla. Add the flour mixture and beat on low until just combined. Divide the dough in half, form into 2 rectangles, wrap in plastic wrap and refrigerate until firm, about 1 hour.
• Cut a 12-inch peanut shape out of parchment to use as a template. Roll one piece of dough between two pieces of parchment to a rectangle a little bigger than the template. Remove the top piece of parchment and, using a pizza wheel or paring knife, cut the dough into a peanut shape. Reserve the dough scraps. Repeat with the remaining dough piece. Mold the scraps into a rectangle, wrap in plastic and chill along with the peanut shapes until firm, about 30 minutes.
• For the filling: Meanwhile, preheat the oven to 350 degrees F. Beat the peanut butter and butter in a large bowl with an electric mixer on medium speed until combined. Slowly add the confectioners' sugar, about a 1/4 cup at a time, beating in between additions, until completely incorporated.
• To build the cookie: Roll out the chilled rectangle of dough scraps into a large rectangle about 1/4-inch thick. Use a pizza wheel or sharp paring knife to cut long strips about 1/2-inch wide. Transfer the peanut-shaped pieces of dough on their pieces of parchment to 2 baking sheets. Lay the dough strips on top of one of the peanut-shaped pieces of dough in a crisscross, freeform pattern to mimic the lines on a peanut. Use a rolling pin to gently flatten and adhere the strips to the peanut.
• Bake the cookies until lightly golden around the edges and dry on top, about 30 minutes. Cool completely on the baking sheets on a wire rack.
• Turn over the cookie without lines so it sits flat-side up on a flat serving plate. Spread the filling evenly to the edges. Top with the second cookie, lined-side up. Use a serrated knife to cut into squares for serving.

PEANUT BUTTER SANDWICH COOKIES

Steps:

• Preheat oven to 350 degrees F & line 2 baking sheets with parchment paper for even browning & to guard against burning.
• FOR THE COOKIE DOUGH ~ In a medium bowl, whisk together the flour, baking soda & salt.
• In a large bowl, & with an electric mixer at high speed, beat butter, peanut butter & both sugars until light & fluffy.
• Beat in eggs & vanilla, then gently fold in the flour mixture until just incorporated.
• Roll a rounded tablespoon of dough between your hands to make a ball, then place it on the prepared baking sheets. Repeat until cookie dough is all used up.
• Dip a fork in some additional granulated sugar & press each dough ball to make a crisscross pattern.
• Bake for 14 minutes or until lightly brown around the edges.
• Set the baking sheets on wire racks & cool 5 minutes before transferring cookies directly onto the wire racks to cool completely.
• FOR THE FILLING ~ In a medium bowl beat all filling ingredients together until creamy.
• Spread 1 tablespoon of the filling onto the flat side of 1 cookie & press the flat side of a 2nd cookie onto the filling, creating a cookie sandwich. Repeat until sandwich cookies are completed!

INSIDE-OUT PEANUT BUTTER COOKIE SANDWICHES

Steps:

• PREHEAT oven to 350°F.
• Combine morsels in small bowl, set aside. Combine flour, baking soda and salt in another small bowl. Beat butter, peanut butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in 1 cup morsel mixture. Drop dough by rounded tablespoon onto ungreased baking sheets. Press down slightly.
• Bake for 10 to 13 minutes or until golden brown. Cool on baking sheets on wire racks for 2 minutes; remove to wire racks to cool completely.
• Spread Peanut Butter Frosting and Filling on bottom side of one cookie. Place bottom side of a second cookie over frosting creating a cookie sandwich; press down slightly. Frost top of cookie sandwich and sprinkle with a few morsels. Repeat with remaining cookies and frosting.
• PEANUT BUTTER FROSTING AND FILLING:.
• Combine 1 1/4 cups prepared vanilla frosting and 1/4 cup creamy or chunky peanut butter in small bowl.

DELUXE PEANUT BUTTER & HONEY SANDWICH

Steps:

• Mix the peanut butter and honey together, and spread on one slice of bread.
• Sprinkle raisins over peanut butter, layer apple slices on top and sprinkle with cinnamon-sugar.
• Toast in George Foreman grill, panini grill or frying pan until the bread is toasty and the peanut butter is a little gooey.

PEANUT BUTTER SANDWICH COOKIES

Steps:

• In a mixing bowl, cream the shortening, peanut butter and sugars. Add vanilla. Add eggs, one at a time, beating well after each addition.
• Combine flour, baking soda and salt; add to creamed mixture.
• Shape into 1-inch balls and place 2 inches apart on ungreased baking sheets. Flatten to 3/8 inch thickenss with a fork.
• Bake at 375 for 7-8 minutes or until golden. Cool on wire racks.
• In a mixing bowl, beat filling ingreadients until smooth.
• Spread on half of the cookies and top each with another cookie.

SUPER DELUXE PEANUT BUTTER SANDWICH

Steps:

• Place bread under broiler to that one side toasts.
• Spread peanut butter on the toasted side of one slice, and spread creamed honey on the toasted side of the other slice.
• Place banana slices on the peanut butter slice.
• Press together to make a sandwich (the untoasted sides should be out).
• Toast in a toaster oven or on a hot skillet until the out-facing sides are nice and crispy.
• Dig in!

DIPPED PEANUT BUTTER SANDWICH COOKIES

Steps:

• Spread peanut butter on half of the crackers; top with remaining crackers to make sandwiches. Refrigerate until firm. , In a double boiler over simmering water or in a microwave, melt chocolate chips and shortening; stir until smooth. Dip sandwiches in chocolate mixture; allow excess to drip off. Place on waxed paper; let stand until set.

PEANUT BUTTER SANDWICH COOKIES

Steps:

• Preheat oven to 350°.
• Sift together dry ingredients.
• Cut in shortening and peanut butter, until mixture resembles coarse meal.
• Blend in syrup and milk.
• Shape into 2-inch rolls; chill until hard.
• Cut 1/8 to 1/4-inch thick slices.
• Place half of the slices on ungreased cookie sheet; spread each with 1/2 teaspoon peanut butter.
• Cover with remaining slices; seal edges with fork.
• Bake for about 12 minutes.
• Cool slightly and remove from sheet to wire rack.
• Cool completely.