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
Oh man. These are so bad for you in such a good way. And you’re right, they’re really good the next day. In the words of Rachael Ray, “YUM-O!”
These are AMAZING!!!! Everyone I've had try them totally agrees. I used butter and they were still VERY soft.
Really? You had to triple the filling Ashlee? Shoot, maybe I accidentally edited it (aka cut it in half) twice! Hmmm…I think I'll go back and double it again, thanks! lol.
I made these cookies tonight…and they turned out super delicious! Thanks so much for the recipe! I am wondering what your original recipe for the filling was???? Because I had to triple this recipe to get enough for all of my cookies! The filling is the best part of this cookie!
I just recently found your blog, and I love it! You guys have so many awesome ideas and recipes that I want to try. I just made these PB sandwich cookies today and they are amazing! For the filling, I added about 1.5TBS unsweetened cocoa powder to give them a little chocolatey kick — 'cuz who doesn't like peanut butter and chocolate? Next time I might cut down on the PB in the filling a little bit so the chocolate comes through a bit more. I'm giving some of these away tonight to a friend of mine for her birthday — if there are any left! — I can't wait to see her reaction. 🙂
I just made these for our church's Thanksgiving Potluck tomorrow, but hubby and I HAD to sample one, of course. Holy cow – these things are AWESOME. Good thing we love our church family because otherwise these just might have "disappeared". 🙂
I just started to make these, and I'm a little unsure about the sugars. Is it one cup of brown sugar and one cup of white sugar in the cookie dough, and then roll them in additional white sugar before flattening? Thanks for all of your great recipes!
These should be called "cookies fer trappin a husband"
But, so could most other recipes on here. Home run girls!
Is it possible? Death by…peanut butter? 😉
These look AMAZING, but then again, I really should be surprised. You gals rock! 😀
These look delicious! I just found your site a few weeks ago, thanks to a friend, and I LOVE IT! I've made the Candy Corn cupcakes (also did an Alice in Wonderland rainbow version). I'm excited to try so many other new things as well, especially as the holidays are approaching. Baking season, as I like to call it:)
Congrats on the 15 pounds! It's so ironic that I jumped over to this particular post, because I'm sugar/carb fasting this week. I've noticed a huge difference in clothes fitting, energy level, general health, etc. when I lay off the simple stuff. But oh how I miss it! It also feels a little wrong since I'm a baker and known for it. But, I will enjoy the upcoming weeks more if I'm a little bit "ahead" and plan out my treats instead of eating just because it's there.
Thanks again!
Mindy