Warning: these peanut butter cookies have magical powers that compel you to force them into your mouth uncontrollably.
There, just had to get that part out. I got this pb cookie recipe from my friend Tiffanie and sandwiched them together with a creamy pb filling to make them extra naughty. Because around here, we love a good naughty cookie. Give these away to friends and they’ll have no choice but to love you forever.
This is a great basic peanut butter cookie dough. The shortening keeps them amazingly soft.
Since we’re making sandwich cookies, it’s important to have uniform sized cookies, so a scoop works really well for that.
And not only are these cookies doubly sweet because they’re sandwiched, but the dough spreads, so make your balls small. I use a regular size 40 cookie scoop and I separate each scoop of dough in half to form 2 cookies, and they’re still pretty good sized. A mini scoop is perfect.
Don’t tell, but whenever I roll dough in sugar, I eat the first one. I love the crunchy sugar and the soft dough, and the fact that it tastes like cookie. Because it is a cookie. Naturally.
Give those cookies a little criss-cross…
And pop them into the oven. You want them to say super soft, so don’t let them get brown. In my oven, and for the size of cookies I do, 6 minutes exactly is perfect.
After they’re baked and cooled, we fill. You want the filling to be on the thick side, it should just have enough milk in it to make it easily spreadable. If you add too much milk (like a normal frosting consistency) it might squish out of the cookies when you take a bite.
I actually think these are even better the 2nd day. The flavors mellow together and you get a cool sweet n’ salty thing going on. Plus, after they sit with the filling in them, the cookies get really soft. Mmmm…
Peanut Butter Sandwich Cookies
Servings
Ingredients
For the dough
- 1 C butter flavored Crisco
- 1 C creamy peanut butter
- 1 C sugar
- 1 C packed brown sugar
- 1 t vanilla
- 3 eggs
- 3 C flour
- 2 t baking soda
- 1/2 t salt
- Additional white sugar for rolling
For the filling
- 1 C creamy peanut butter
- 1/2 C real butter softened
- 4 C powdered sugar
- 2 t vanilla
- 3-4 Tbs milk
Instructions
For the cookies
- Preheat oven to 375 degrees.
- Cream shortening, peanut butter, and sugars together until light and fluffy, 1-2 minutes. Add in vanilla, and eggs one at a time. In a separate bowl whisk together flour, baking soda, and salt and add to dough. Mix to combine. The dough will be very soft- that’s normal!
- Roll dough into 1/2 inch (or a little larger) balls, roll in sugar, place on ungreased cookie sheet and do the little forky criss-cross thing.
- Bake for 6-8 minutes, or until puffed and set, but not browned. Remove from oven, let cool on baking sheet for 2-3 minutes and then transfer to cooling rack.
For the filling
- Beat peanut butter, butter, sugar, and vanilla together until smooth, if needed, add milk until desired consistency is reached. When cookies are completely cooled, spread a layer of frosting on one side and sandwich together.
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Questions & Reviews
Magnificent! I ended up using 1 cup less of powdered sugar in the filling, and it was maybe still a little sweet for my taste. But my 5 year old was squeezing the leftovers out of the bag onto his finger all night!
I have made these SOOOOO many times already! THE best EVA!! Everything is so much better with frosting in it… 😉
"Enough" filling to be "generous"?? I was very generous and still had about a cup and a half left over!!! But I'm not gonna complain! 🙂 A tip: this stuff is great to spread on graham crackers. SOOO good!! so now I can have peanut buttery snacks after the cookies are gone! yum yum…
Okay I know it is a year since you posted this recipe and I know I am a little white girl and I know it isn't 1998 but seriously… these cookies are da' bomb! Everytime I make these I can not believe how delicious they are and when I give them away to friends they are blown away that they are homemade.
Kimberly- yup, you got it!
how do you get the icing to look so perfect? one glob in the middle and smash the cookie down?
Jill, you can totally use regular shortening!
These look great! I cannot wait to try them! I do have a question though, I don't have butter shortning, would it be alright to use regular, or should I wait until I can pick up the other?
I just got done making these….I LOVE THEM!!! They are so good…and so cute!! These are so much better than the ordinary PB cookies I usually make.
These are sooooo good!! I used butter & they turned out very chewy & delicious! I halved the filling recipe (4 cups of icing sugar seemed liked too much to me!) & it was the perfect amount. Definitely going in my roster!