Monday, September 6, 2010

Peanut Butter Sandwich Cookies

These were SOOOO GOOD! They tasted even better the 2nd day! The flavor was better and they were soft! This recipe makes a ton of cookies. I made 1/2 the frosting and made those cookies up. Then I froze the remaining cookies to frost later.
Recipe from: Our Best Bites and Delectable Edibles
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

1/2 c. peanut butter
1/4 c. real butter, softened
2 c. powdered sugar
1 t. vanilla
2 T. milk


Preheat oven to 375 degrees.Cream shortening, peanut butter, and sugars together until light and fluffy (about 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 into balls, place on cookie sheet (no need to grease it).*I used my mini cookie scoop...these are sandwiched so the mini scoop was perfect. Bake them for about 6-7 minutes. You want them to stay soft, so don't let them get brown. I used the bottom of a cup to lightly smash them down. Remove them from pan and cool on a cooling rack.

To make the filling, whip the peanut butter and butter together until smooth. Add powdered sugar and vanilla. Then add milk one T at a time. You may not need it all. You want the filling to be on the thick side, it should just have enough milk in it to make it easily spreadable.

Put frosting between two cookies...

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