PEANUT BUTTER SANDWICH COOKIES
Provided by The Hearty Boys
Categories dessert
Time 1h25m
Yield 20 to 24 sandwich cookies
Number Of Ingredients 18
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
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
PEANUT BUTTER SANDWICH COOKIES
"I work in our school office and help my husband on our hog and cattle farm. When I find time to bake a treat, I like it to be special. The creamy filling gives traditional peanut butter cookies a new twist." By Debbie Kokes. From Taste of Home.
Provided by Courtly
Categories Drop Cookies
Time 23m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 182.3, Fat 8.8, SaturatedFat 2.1, Cholesterol 11.8, Sodium 108.4, Carbohydrate 23.8, Fiber 0.7, Sugar 16.7, Protein 3.3
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