Peanut Butter Cream Sandwich Cookies

peanutbuttersandwichcookies

If you’ve got a cookie swap coming up, these will be a hit, especially with those who love peanut butter cookies.  My mom found this recipe in November’s Better Homes and Gardens.  For holidays, I often gift my mom a "cookie club."  She picks recipes that look good and I bake them for her.  These peanut butter cookies were a basic, but very good, peanut butter cookie.  The cream filling is Fluff mixed with peanut butter and to think you thought homemade peanut butter cookies couldn’t get any better.

If your household has budding culinarians, this is a great recipe for them.  Lollie enjoyed helping with the dough and marking them with the fork.  Maverick had fun filling the cookies when he wasn’t filling his mouth with the filling.  Vincenzo decided that he doesn’t like peanut butter cookies.

Peanut Butter Sandwich Cookies, adapted from Better Homes and Gardens

Cookies
1/2 cup peanut butter
1/2 cup shortening
1 cup packed brown sugar
1 egg, room temperature
1 tsp. vanilla extract
1 tsp. baking soda
1/8 tsp. salt
1 1/4 cups flour
granulated sugar

Filling
3/4 cup peanut butter
3/4 cup Fluff (Marshmallow Creme)
2 Tbsp. milk
1/4 cup confectioner’s sugar

1. Preheat oven to 350°F.  In a bowl, beat peanut butter and shortening with an electric mixer on medium speed until fluffy.  Add brown sugar, egg and vanilla, beat until smooth, scraping sides of the bowl.  Mix in baking soda, salt and flour.

2.  Form dough into 1 inch balls.  Place 2 inches apart on parchment lined baking sheets.  Flatten by making criss cross patterns with a fork dipped in sugar.  Bake 7 – 8 minutes or until edges are lightly browned.  Cool on baking sheet 1 minutes before transferring to a cooling rack.

3.  To make filling, whisk together peanut butter and fluff.  Mix in milk and confectioner’s sugar.  When cookies have completely cooled, spread a generous teaspoon of filling between two cookies.  Store at room temperature for up to 3 days or freeze for up to one month.

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