Dipped Peanut Butter Sandwich Cookies Food

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.

CHOCOLATE-DIPPED PEANUT BUTTER SANDWICH COOKIES

Steps:

• Spread 6 of the wafers each with 1 tsp. peanut butter. Top each with second wafer to make six cookie sandwiches.
• Microwave chocolate in microwaveable bowl on HIGH 30 sec. or until melted.
• Dip each cookie sandwich halfway into melted chocolate. Place on waxed paper; refrigerate 10 min. or until chocolate is set.

CHOCOLATE DIPPED NILLA WAFER PEANUT BUTTER SANDWICHES

Steps:

• Beat peanut butter and powdered sugar in small bowl until combined.
• Spread 1/2 teaspoon peanut butter mixture on flat side of one cookie. Place another cookie flat side down to sandwich the peanut butter mixture. Do this with remaining cookies to create a total of 20 sandwiches.
• Next, melt the chocolate chips in microwave at increments of 30 seconds, stirring in between, until all chips are melted and smooth. *Dip each sandwich in melted chocolate shaking off excess. Place on wax paper and refrigerate about 20 min or until chocolate is set... Or eat if you like a warm chocolate mess. I say rules are meant to be broken... especially in the kitchen ;)

CHOCOLATE DIPPED PEANUT BUTTER SANDWICH COOKIES

Steps:

• Pre-heat oven to 350.
• In large bowl, beat butter, peanut butter, sugar and egg until smooth.
• In a medium bowl, stir together flour, baking soda and salt; add to peanut butter mixture and beat on low.
• Take one rounded teaspoon of dough and roll into a 1-inch ball. Place 2 inches apart on an ungreased baking sheet.
• Bake for 10 minutes until puffed (do not over bake). Let stand 2 minutes on cookie sheet and then transfer to cookie rack to cool.
• Filling: For the filling, mix together the peanut butter and confectioners' sugar. Spread 1/2 of the cookies with 1 rounded teaspoon filling on flat side of cookies. Top with remaining cookies to form a sandwich cookie.
• Refrigerate for 30 minutes, or until firm.
• In a microwave safe bowl, microwave chocolate chips and oil for 1 minute at 100% power; stir until melted.
• Dip cookied half-way into chocolate; let excess drain off.
• Place cookies on waxed papered sheets and dizzle with remaining chocolate.
• Refrigerate to set.
• ENJOY!

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.

CHOCOLATE-DIPPED PEANUT BUTTER SANDWICH CRACKERS

Steps:

• Spread peanut butter on half of the crackers; top with other half to make sandwiches. Refrigerate. Melt chocolate chips and shortening in a microwave or double boiler; dip sandwiches and place on waxed paper until chocolate hardens.

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.

PEANUT BUTTER CREAM SANDWICH COOKIES

Steps:

• For Cookies:.
• Preheat oven to 350 degrees.
• In a bowl, beat peanut butter and shortening with electric mixer on medium speed for 30 seconds.
• Add brown sugar, egg, and vanilla. Beat untill combined, scraping sides of bowl.
• Beat in baking soda, salt, and as much flour as you can. Stir in any remaining flour.
• Form dough into balls, using a level teaspoon each. Place 11/2 inches apart on ungreased baking sheet. Flatten by making crisscross marks with the tines of a fork dipped in sugar.
• Bake 7 to 8 minutes. Cool on baking sheet 1 minute then transfer to wire rack.
• For Peanut Cream Filling mix 3/4 cup chunky peanut butter, 3/4 cup marshmellow cream, 3 tablespoons milk, 3/4 teaspoon ground cinnamon, and 1/4 teaspoon ground cumin.
• Spread one teaspoon of Peanut Cream Filling on flat side on one cookie and top with another cookie.
• Store in airtight container for 3 days. You can freeze unfilled cookies for up to a month.
• You can also make the cookies from a package mix and use this cream filling recipe.

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!

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".