DIPPED PEANUT BUTTER SANDWICH COOKIES
You'll love to give tins of these chocolate-coated cookies to your lucky friends. The shortcut holiday recipe is almost too simple to believe! Here's how to make peanut butter cookies without eggs. -Jackie Howell, Gordo, Alabama
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 15 sandwich cookies.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 151 calories, Fat 11g fat (4g saturated fat), Cholesterol 2mg cholesterol, Sodium 103mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein.
PEANUT BUTTER SANDWICH COOKIES
A very rich, very addicting cookie. Tastes best when cookies are stored in a tight container with several pieces of bread at the bottom. You may need a little extra milk to get the filling to the right consistency.
Provided by Tracy Lauer
Categories Desserts Cookies Sandwich Cookie Recipes
Yield 30
Number Of Ingredients 13
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".
Nutrition Facts : Calories 294.1 calories, Carbohydrate 38.1 g, Cholesterol 18.8 mg, Fat 14.3 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 3.3 g, Sodium 173 mg, Sugar 26.9 g
NO-BAKE CHOCOLATE-PEANUT BUTTER COOKIES
My great aunt Pat makes these cookies every year during the holidays. She always has them on hand for drop-in guests and puts them on the dessert buffet at our family Christmas Eve party. I like making multiple batches and storing them in holiday tins for gifts. Be careful, they're addictive! You might want to make an extra batch (or two).
Provided by Katie Lee Biegel
Categories dessert
Time 1h30m
Yield 30 sandwich cookies
Number Of Ingredients 4
Steps:
- Line a baking sheet with parchment. Spread a generous 1 teaspoon peanut butter onto half of the crackers and then top with the remaining crackers. Place on the prepared baking sheet and refrigerate until the peanut butter is firm, 20 to 30 minutes.
- Put the chocolate chips in a microwave-safe bowl and microwave on medium in 15-second intervals, stirring after each interval, until melted, 1 minute 15 seconds to 1 minute 30 seconds. Use 2 forks to dip each sandwich into the melted chocolate until completely coated. If the chocolate starts to stiffen, return it to the microwave. After dipping in chocolate, decorate with red or green sprinkles.
- Put the sandwich cookies back on the baking sheet. Refrigerate until firm, about 30 minutes. Store in an airtight container at room temperature for up to 1 week.
CHOCOLATE DIPPED PEANUT BUTTER SANDWICH COOKIES
These pb sandwich cookies are very yummy and so easy to make. For a softer cookie, bake on a "lighter" colored pan as opposed to a dark baking pan. This recipe comes from a December Family Circle magazine from a few years back.
Provided by Karamia
Categories Dessert
Time 1h15m
Yield 28 cookies
Number Of Ingredients 11
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!
CHOCOLATE-DIPPED PEANUT BUTTER SANDWICH COOKIES
Fix dessert in a flash with Chocolate-Dipped Peanut Butter Sandwich Cookies. Wafer lovers will love the peanut butter sandwich cookie concept.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield 6 servings, one cookie sandwich each.
Number Of Ingredients 3
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.
Nutrition Facts : Calories 90, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 50 mg, Carbohydrate 9 g, Fiber 0 g, Sugar 5 g, Protein 2 g
DIPPED PEANUT BUTTER COOKIES
Baking mix makes these soft, moist cookies a snap to stir-up, yet they're pretty enough for parties. "I'm often asked to bring them to wedding and baby showers, and they're popular around the holiday's, too. I sometimes mix the dough the day before and chill it until I have to bake the cookies."
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 5 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the peanut butter, milk, egg and vanilla; beat until smooth. Gradually stir in biscuit mix and mix well. Cover and refrigerate for 1 hour. , Shape into 1-in. balls and place 1 in. apart on ungreased baking sheets. Flatten each ball with the bottom of a glass. Bake at 350° for 8-10 minutes or until golden brown. Cool on wire racks. , In a microwave, melt candy coating and shortening; stir until smooth. Dip each cookie halfway into chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets; let stand until set.
Nutrition Facts : Calories 191 calories, Fat 11g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 160mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.
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 ;)
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHOCOLATE-DIPPED PEANUT BUTTER COOKIES
Steps:
- Heat oven to 350ºF.
- Combine brown sugar, butter and peanut butter in bowl. Beat at medium speed until well mixed. Add egg and vanilla; continue beating until well mixed. Add flour, baking powder, baking soda, and salt; beat at low speed until well mixed.
- Place sugar into bowl. Shape dough into 1-inch balls; roll in sugar. Place 1-inch apart onto ungreased cookie sheets; flatten balls in crisscross pattern with fork dipped in sugar. Bake 7-8 minutes or until edges are lightly browned. Remove to cooling rack; cool completely.
- Line cookie sheets with parchment paper; set aside.
- Microwave dark chocolate and shortening in bowl, stirring every 30 seconds until smooth.
- Dip cookies halfway into melted chocolate; place onto prepared cookie sheet. Sprinkle chocolate with chopped peanuts. Refrigerate to set.
Nutrition Facts : Calories 80 calories, Fat 4.5 grams, SaturatedFat grams, Transfat grams, Cholesterol 5 milligrams, Sodium 60 milligrams, Carbohydrate 10 grams, Fiber 0 grams, Sugar grams, Protein 1 grams
PEANUT BUTTER COOKIES IV
Very delicious cookies. Easy to make. These will stay soft in an air-tight container. For special occasions, press five peanut halves into the top.
Provided by Linda White
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Sift together flour, baking soda, and salt; set aside.
- In a medium bowl, cream together butter, peanut butter, 1/2 cup white sugar, and brown sugar until smooth. Beat in egg, then stir in vanilla. Gradually blend in the sifted ingredients. Shape dough into 1 inch balls. Roll in remaining sugar. Place 2 inches apart on ungreased cookie sheets. Criss-cross with fork tines.
- Bake at for 10 to 12 minutes in the preheated oven. Cool slightly, and remove from pan.
Nutrition Facts : Calories 142.1 calories, Carbohydrate 18.9 g, Cholesterol 17.9 mg, Fat 6.8 g, Fiber 0.5 g, Protein 2.3 g, SaturatedFat 3.1 g, Sodium 119.8 mg, Sugar 13.3 g
PEANUT BUTTER SANDWICH COOKIES
The recipe for these tasty treats was found in Debbie Macomber's Cedar Cove Cookbook, 2009. Preparation time does not inclue the time needed for the cookies to cool.
Provided by Sydney Mike
Categories Dessert
Time 34m
Yield 30 sandwich cookies, 30 serving(s)
Number Of Ingredients 12
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!
Nutrition Facts : Calories 297.4, Fat 19.3, SaturatedFat 7.4, Cholesterol 34.9, Sodium 226.5, Carbohydrate 26.7, Fiber 1.5, Sugar 18, Protein 7.1
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- Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets., To make the cookies: Combine the sugars, peanut butter, shortening, salt, baking soda, and vanilla, beating until smooth., Add the egg, beating to combine., Stir in the oats and flour., Drop the dough by the heaping teaspoonful onto the prepared baking sheets, leaving about 1 1/2" between them.
- A teaspoon cookie scoop works well here., Using the flat bottom of a drinking glass dipped in sugar, flatten each cookie to about 1/4" thickness, about 1 1/2" diameter.
- If you're a fan of the popular sweet/salty flavor combo, sprinkle each cookie with the tiniest amount of extra-fine salt (or to taste; you know your own tolerance for saltiness)., Bake the cookies for about 12 to 14 minutes, until they're a medium golden brown., Remove them from the oven, and transfer them to a rack to cool.
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- Preheat oven to 350°F. Line a rimmed baking sheet with a silicone baking mat or parchment paper.
- Combine the mascarpone, cream cheese, sweetener and vanilla extract in a mixing bowl. Using an electric hand mixer, beat the ingredients until they are well combined. Transfer the mixture to a piping bag or a Ziploc bag. If using a Ziploc bag, snip off the corner of the bag so you will be able to pipe the mixture out.
- Combine the chocolate chips and coconut oil in a small bowl and microwave until they are melted. Still to combine. Alternately, this can be done in a double-boiler.
WHAT TO SERVE WITH PEANUT BUTTER ... - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
- Creamy Tomato Soup. Soup and sandwich will always be a classic combination. And with tomato soup, nothing pairs better than a grilled cheese sandwich.
- Chili. Comfort food plus another comfort food? Yes, please! This pairing is definitely something your kids will gobble up! Did you know that chili and peanut butter sandwiches are an iconic pair in Indiana and Ohio?
- Apple Slices. Apple slices add an extra dose of nutrition… and a crunchy contrast, too! You can eat them on the side or dip them in peanut butter. Yum!
DIPPED PEANUT BUTTER SANDWICH COOKIES - SIX SISTERS' STUFF
From sixsistersstuff.com
- In a mixing bowl combine softened margarine, eggs, brown sugar, white sugar, and peanut butter. Then stir in flour, baking soda, baking powder, and salt. Roll into 1 inch balls and place on ungreased baking sheet. Make criss cross marks with a fork. Bake at 350 degrees for 8 to 9 minutes. Cool completely.
- Spread 1 tablespoon filling on the flat side of a cookie and then top with another cookie to make a sandwich.
- Melt chocolate chips and oil in a microwave safe bowl for about 1 minute. Stir until melted and smooth. Dip cookies halfway into the chocolate. Let the excess chocolate drip off. Place onto a cookie sheet lined with waxed paper. Drizzle with remaining chocolate. Refrigerate to set.
CHOCOLATE DIPPED PEANUT BUTTER SANDWICH COOKIES
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- Most likely your peanut butter will need to be stirred quite a bit until the natural oil that has settled to the top is fully mixed in and incorporated. Make sure to do this first if you haven't already!
- To a large mixing bowl, add the peanut butter and maple sugar. Using a hand mixer, mix until the two are combined and creamed, about 30 seconds. Next add the egg, baking soda and salt, then give it a mix on low speed just until the egg is fully incorporated, about 30 seconds.
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