Creamy Peanut Butter Sandwich Cookies
These delightful sandwich cookies are the perfect blend of nostalgia and indulgence. Inspired by a busy life on a farm, Debbie Kokes crafted a treat that elevates the classic peanut butter cookie experience. With a rich, creamy peanut butter filling nestled between two perfectly baked cookies, each bite is a combination of crunch and creaminess, making them an irresistible snack for any occasion—whether for a school lunch or a family gathering. Perfect for those with a busy lifestyle, these cookies not only satisfy sweet cravings but also remind us of the simple joys of homemade treats.
48
Servings
N/A
Calories
11
Ingredients
Ingredients
Butter flavor shortening
1 cup (softened)
Creamy peanut butter
1 cup (divided)
Granulated sugar
1 cup (sifted)
Packed brown sugar
1 cup (sifted)
Vanilla extract
2 teaspoons (divided)
Eggs
3 (large, room temperature)
All-purpose flour
3 cups (sifted)
Baking soda
2 teaspoons (sifted)
Salt
1/4 teaspoon (fine)
Confectioners' sugar
3 cups (sifted)
Milk
5-6 tablespoons (as needed for consistency)
Instructions
1
Preheat your oven to 375°F (190°C) and prepare baking sheets by leaving them ungreased.
2
In a large mixing bowl, cream together the softened butter flavor shortening, 1 cup of creamy peanut butter, granulated sugar, and packed brown sugar until the mixture is light and fluffy.
3
Add the 2 teaspoons of vanilla extract to the creamed mixture, followed by the eggs, one at a time. Beat well after each addition to ensure a smooth batter.
4
In a separate bowl, sift together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the creamed mixture, blending until just combined.
5
Using your hands, shape the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. With a fork, gently flatten each ball to about 3/8 inch thick.
6
Bake the cookies for 7-8 minutes, or until they are golden around the edges. Once baked, transfer them to wire racks to cool completely.
7
Meanwhile, prepare the filling by beating the remaining 1/2 cup of creamy peanut butter, 3 cups of confectioners' sugar, and the remaining 1 teaspoon of vanilla extract in a mixing bowl until smooth.
8
Gradually add milk, 1 tablespoon at a time, until the filling reaches a creamy consistency that can be spread.
9
Once the cookies are completely cooled, spread the peanut butter filling onto the flat side of half of the cookies, then top each with another cookie to create a sandwich.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Creamy Peanut Butter Sandwich Cookies?
They are a delightful treat featuring a rich, creamy peanut butter filling nestled between two perfectly baked peanut butter cookies.
Who is the creator of this cookie recipe?
This recipe was crafted by Debbie Kokes, inspired by her busy life on a farm.
How many cookies does this recipe make?
The recipe makes approximately 48 sandwich cookies.
What is the required oven temperature?
The oven should be preheated to 375 degrees Fahrenheit (190 degrees Celsius).
Do the baking sheets need to be greased?
No, the baking sheets should be left ungreased for this recipe.
What type of shortening is used in the dough?
The recipe calls for 1 cup of softened butter flavor shortening.
How much peanut butter is needed for the cookie dough?
You will need 1 cup of creamy peanut butter for the dough.
How much peanut butter is required for the filling?
The filling uses 1/2 cup of creamy peanut butter.
What types of sugar are used in the cookie dough?
The dough uses 1 cup of granulated sugar and 1 cup of packed brown sugar, both sifted.
How many eggs are needed for this recipe?
The recipe requires 3 large, room temperature eggs.
How much vanilla extract is used in the dough?
The dough requires 2 teaspoons of vanilla extract.
What is the total amount of all-purpose flour needed?
The recipe uses 3 cups of sifted all-purpose flour.
How much baking soda is included in the recipe?
There are 2 teaspoons of sifted baking soda used in the dough.
What size should the dough balls be?
The dough should be shaped into 1-inch balls.
How far apart should I place the dough balls on the baking sheet?
Place the dough balls 2 inches apart on the prepared baking sheets.
How do I flatten the cookie dough balls?
Use a fork to gently flatten each ball to about 3/8 inch thick.
What is the baking time for these cookies?
Bake the cookies for 7 to 8 minutes or until they are golden around the edges.
How should the cookies be cooled?
Transfer the baked cookies to wire racks to cool completely.
What ingredients are in the filling?
The filling consists of creamy peanut butter, confectioners' sugar, vanilla extract, and milk.
How much confectioners' sugar is used for the filling?
The filling requires 3 cups of sifted confectioners' sugar.
How much vanilla extract goes into the filling?
The filling uses 1 teaspoon of vanilla extract.
How much milk is needed for the filling?
Use 5 to 6 tablespoons of milk, adding 1 tablespoon at a time until the desired consistency is reached.
How do I assemble the sandwich cookies?
Spread the filling onto the flat side of one cooled cookie and top it with another cookie.
What is the recipe category?
These cookies fall under the category of Drop Cookies.
Are these cookies good for school lunches?
Yes, they are described as an irresistible snack perfect for school lunches or family gatherings.
What type of salt should be used?
The recipe calls for 1/4 teaspoon of fine salt.
Should the eggs be added all at once?
No, eggs should be added one at a time, beating well after each addition.
How should the dry ingredients be prepared?
The flour, baking soda, and salt should be sifted together before being added to the creamed mixture.
What kind of peanut butter is recommended?
The recipe specifies using creamy peanut butter.
What is the texture of the cookies?
Each bite offers a combination of crunch from the cookie and creaminess from the filling.