Peanut Butter Sandwich Cookies
These cookies are a classic for a reason – they’re delicious! Peanut butter and chocolate is always a winning combination, and these cookies are no exception. They’re easy to make, too – just be sure to have some patience when rolling out the dough, as it can be a bit sticky.
Ingredients
- 1 cup natural peanut butter
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 teaspoons vanilla extract
- 3 eggs
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- ¼ teaspoon salt ½ cup creamy peanut butter 3 cups confectioners’ sugar 1 teaspoon vanilla extract 5 tablespoons milk
Instructions
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large mixing bowl, cream the shortening, 1 cup natural peanut butter, and granulated sugar and brown sugar.
3. Add vanilla extract and eggs, one at a time; beat well after each addition.
4. In a small bowl, combine flour, baking soda, and salt; add slowly to creamy mixture until just blended.
5. Shape dough into 1-inch balls; place on an ungreased cookie sheet 2 inches apart flattened with a fork in cross fashion lightly pressed down onto each ball of dough for 7-8 minutes depending on size (I tend to keep a close eye on them generally checking every minute or so removing as soon as they start to get golden which helps to make them chewy.) Cool on wire racks for about 10 minutes before adding filling so cookies don’t crumble when spreading the frosting like filling over them..)
6.’To Make the filling: Combine 1/2 cup creamy peanut butter 3 cups confectioners’ sugar 1 teaspoon vanilla extract 5 tablespoons milk in a small bowl adding enough milk to make for a creamy consistency then spread frosting on one cookie top off with anothercookie making sure both sides
Nutrition Facts
- Serving size: 1 cookie
- Calories: 220
- Fat: 10 g
- Saturated fat: 3.5 g
- Unsaturated fat: 6.5 g
- Trans fat: 0 g
- Carbohydrates: 30 g
- Sugar: 20 g
- Fiber 2g
- Protein 4g
