PEANUT BUTTER SANDWICH COOKIES
A very rich, very addicting cookie. Tastes best when cookies are stored in a tight container with several pieces of bread at the bottom. You may need a little extra milk to get the filling to the right consistency.
Provided by Tracy Lauer
Categories Desserts Cookies Sandwich Cookie Recipes
Yield 30
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large mixing bowl, cream the shortening, 1 cup creamy peanut butter and white and brown sugars. Add vanilla and then eggs, one at a time. Beat well after each addition. In a small bowl, combine flour, baking soda and salt. Add slowly to creamy mixture.
- Shape into 1 inch balls and place on an ungreased cookie sheet, 2 inches apart. Flatten balls with a fork.
- Bake for 7-8 minutes depending on size (I tend to keep a close eye on them and remove them as soon as they start to get golden. This helps to make them chewy.) Cool on wire racks.
- To Make the filling: Combine 1/2 cup creamy peanut butter, confectioners' sugar, vanilla extract, and milk in a small bowl adding enough milk to make for a creamy, frosting like texture. Spread frosting on one cookie and top off to make "sandwich".
Nutrition Facts : Calories 294.1 calories, Carbohydrate 38.1 g, Cholesterol 18.8 mg, Fat 14.3 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 3.3 g, Sodium 173 mg, Sugar 26.9 g
PEANUT BUTTER CREAM SANDWICH COOKIES
This is a recipe I plan to use for my Christmas give-aways this year. It's from Better Homes & Gardens. I'm putting it here so it will be easy to find and also so I can add it to my Zaar shopping list when I do my Christmas cooking shopping (as all my Christmas give-aways will be from your submitted Zaar recipes!!). The cookie recipe follows and the filling recipe is in the directions below.
Provided by OB Nurse
Categories Dessert
Time 22m
Yield 48 filled cookies
Number Of Ingredients 9
Steps:
- For Cookies:.
- Preheat oven to 350 degrees.
- In a bowl, beat peanut butter and shortening with electric mixer on medium speed for 30 seconds.
- Add brown sugar, egg, and vanilla. Beat untill combined, scraping sides of bowl.
- Beat in baking soda, salt, and as much flour as you can. Stir in any remaining flour.
- Form dough into balls, using a level teaspoon each. Place 11/2 inches apart on ungreased baking sheet. Flatten by making crisscross marks with the tines of a fork dipped in sugar.
- Bake 7 to 8 minutes. Cool on baking sheet 1 minute then transfer to wire rack.
- For Peanut Cream Filling mix 3/4 cup chunky peanut butter, 3/4 cup marshmellow cream, 3 tablespoons milk, 3/4 teaspoon ground cinnamon, and 1/4 teaspoon ground cumin.
- Spread one teaspoon of Peanut Cream Filling on flat side on one cookie and top with another cookie.
- Store in airtight container for 3 days. You can freeze unfilled cookies for up to a month.
- You can also make the cookies from a package mix and use this cream filling recipe.
Nutrition Facts : Calories 73.8, Fat 3.6, SaturatedFat 0.8, Cholesterol 3.9, Sodium 48.2, Carbohydrate 9.7, Fiber 0.3, Sugar 6.8, Protein 1.1
PEANUT BUTTER SANDWICH COOKIES
"I work in our school office and help my husband on our hog and cattle farm. When I find time to bake a treat, I like it to be special. The creamy filling gives traditional peanut butter cookies a new twist." By Debbie Kokes. From Taste of Home.
Provided by Courtly
Categories Drop Cookies
Time 23m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 13
Steps:
- In a mixing bowl, cream the shortening, peanut butter and sugars. Add vanilla. Add eggs, one at a time, beating well after each addition.
- Combine flour, baking soda and salt; add to creamed mixture.
- Shape into 1-inch balls and place 2 inches apart on ungreased baking sheets. Flatten to 3/8 inch thickenss with a fork.
- Bake at 375 for 7-8 minutes or until golden. Cool on wire racks.
- In a mixing bowl, beat filling ingreadients until smooth.
- Spread on half of the cookies and top each with another cookie.
Nutrition Facts : Calories 182.3, Fat 8.8, SaturatedFat 2.1, Cholesterol 11.8, Sodium 108.4, Carbohydrate 23.8, Fiber 0.7, Sugar 16.7, Protein 3.3
PEANUT BUTTER SANDWICH COOKIES
Provided by The Hearty Boys
Categories dessert
Time 1h25m
Yield 20 to 24 sandwich cookies
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F.
- Cream the butter and peanut butter together in a large mixer on high. Add the sugar, brown sugar and vanilla and continue to beat until the mixture is fluffy. Add the egg and beat until combined. Mix the flour, baking soda, baking powder, and oats together in a separate bowl and add to the butter mixture. Mix until well combined.
- Place the batter onto a sheet pan by the tablespoonful, leaving about 2 inches between each cookie. Bake in the top half of the oven until the cookies are golden, about 10 minutes. Remove and let cool.
- When the cookies are completely cool, put a teaspoonful of the butter cream or simply just some peanut butter and strawberry jelly, or chocolate-hazelnut spread into the center of half of the cookies. Top with the remaining cookies, pressing down until the filling squeezes out a bit. Refrigerate until ready to serve.
- Pinch salt Cream the butter and peanut butter together using an electric mixer. Add the sugar and molasses and beat until thick and creamy, about 2 minutes. Add the heavy cream and salt and beat one additional minute. Spread on the cookies immediately.
PEANUT BUTTER COOKIE WAFFLE ICE CREAM SANDWICHES
In a sweet-tooth emergency, you have permission to use frozen waffles. I love a store-bought shortcut!
Provided by Sunny Anderson
Categories dessert
Time 40m
Yield 4 waffle ice cream sandwiches
Number Of Ingredients 0
Steps:
- Mix 2 1/2 cups just-add-water pancake mix with enough water to make a stiff pancake batter. Beat 2 egg whites to medium peaks and fold into the batter. Spread half of the batter in a hot square waffle iron coated with cooking spray. Sprinkle with 1 cup chopped peanut butter sandwich cookies and cook until golden. Spray the waffle iron with more cooking spray and repeat to make more waffles; let cool. Separate the waffles into 8 squares. Sandwich with softened chocolate ice cream. Halve the sandwiches; press the edges in chopped peanuts.
SUNNY'S EASY PEANUT BUTTER COOKIE WAFFLE ICE CREAM SANDWICHES
Steps:
- Preheat a square waffle iron.
- In a large bowl, add the pancake mix and just enough water to make the batter slightly stiffer than pancake batter. Gently fold in the egg whites.
- Spray the bottom and top of the waffle iron with cooking spray and immediately pour half of the batter onto the iron, starting at the center and moving to the edges. Spread the batter to the edges and sprinkle on about half of the chopped cookies, then close the iron without pressing too hard. Cook until the top is golden and a peek beneath reveals a golden crust as well, about 7 minutes; remove to a wire rack to cool completely. Spray the iron again and repeat with the remaining batter and cookies. When cooled, separate the waffle sections into 4 pieces.
- Make the sandwiches by scooping ice cream onto one waffle square, then pressing another waffle square on top. Cut the sandwiches in half and press each edge into the chopped peanuts. If the ice cream is too soft, freeze the sandwiches until set. Eat right away or wrap in plastic and store in the freezer.
PEANUT BUTTER SANDWICH COOKIES
I'm a busy mother of two young children. I work in our school office and help my husband on our hog and cattle farm. When I find time to bake a treat, I like it to be special. The creamy filling gives traditional peanut butter cookies a new twist. -Debbie Kokes, Tabor, South Dakota
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 44 sandwich cookies.
Number Of Ingredients 14
Steps:
- In a large bowl, cream the shortening, peanut butter and sugars until light and fluffy, about 4 minutes. Beat in eggs and vanilla. Combine the flour, baking soda and salt; add to creamed mixture and mix well., Shape into 1-in. balls and place 2 in. apart on ungreased baking sheets. Flatten to 3/8-in. thickness with fork. Bake at 375° for 7-8 minutes or until golden. Remove to wire racks to cool. , For filling, in a large bowl, beat the peanut butter, confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Spread on half of the cookies and top each with another cookie.
Nutrition Facts : Calories 197 calories, Fat 9g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 119mg sodium, Carbohydrate 26g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE PEANUT BUTTER COOKIE SANDWICHES
Provided by Giada De Laurentiis Bio & Top Recipes
Categories dessert
Time 1h30m
Yield about 14 sandwiches
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Combine the butter and sugar in a large bowl. Using a hand mixer, beat the mixture until light and creamy, about 2 minutes. Add the cocoa powder, vanilla, salt and egg and beat again until smooth and combined. Add the flour, peanut butter chips and chocolate chips. Use a rubber spatula to stir until just mixed.
- Line 2 baking sheets with parchment paper. Scoop out 2-inch balls of dough. Place 14 on each baking sheet. Bake, rotating halfway through, until the cookies are just set around the edges and the tops look dry, about 15 minutes. Let cool for 15 minutes on the baking sheets. Remove to a wire rack to cool completely.
- When the cookies are completely cool, scoop a heaping tablespoon of the ice cream onto the flat side of one cookie. Top with another cookie and press together gently. Continue with the remaining cookies and ice cream, freezing the sandwiches as you go.
PEANUT BUTTER SANDWICH COOKIES
This is a super cookie devised by Linda Weber, Fine Cooking, issue #43. She suggests using a smooth peanut butter. The 'stuff' in the middle is divine!
Provided by evelynathens
Categories Drop Cookies
Time 40m
Yield 18 2 1/2 inch sandwich cookies
Number Of Ingredients 16
Steps:
- To make the cookies: Heat the oven to 350°F
- Line two baking sheets with parchment. In a medium bowl, sift together the two flours, baking soda and salt.
- In the bowl of an electric mixer, cream the butter, peanut butter and sugars with the paddle attachment until light and fluffy. Add the vanilla and egg; continue creaming until smooth and fluffy, about 3 minutes with an electric mixer (longer by hand). Stir in the flour mixture by hand just until it's incorporated; don't over mix or the cookies will be tough. Drop heaping tablespoonfuls of batter, spaced about 2-inches apart, onto the lined baking sheets. With floured fingers, flatten each dab of batter into a 2-inch round.
- Bake until the cookies are puffed and golden, 12- 14 minutes, rotating the baking sheets if needed for even baking. Transfer the cookies to a rack to cool.
- While the cookies cool, make the filling: In a small bowl, cream the confectioners' sugar, butter and peanut butter until smooth. Add the heavy cream; continue creaming until smooth and fluffy. Stir in the chopped peanuts and chocolate.
- To assemble: Transfer the cooled cookies to a work surface, flipping half of them over. With an offset spatula or a butter knife, spread a scant teaspoon of filling onto each turned-over cookie. Set another wafer on top of each filled cookie, pressing gently to spread the filling. Store sealed at room temperature or in the refrigerator.
Nutrition Facts : Calories 391.6, Fat 25.5, SaturatedFat 10.9, Cholesterol 45.6, Sodium 175.7, Carbohydrate 36.6, Fiber 2, Sugar 23.4, Protein 7.9
CHOCOLATE-PEANUT BUTTER COOKIE ICE CREAM SANDWICHES
While living in the San Francisco Bay Area, one of my favorite nostalgic desserts were ice cream sandwiches. In my opinion, the best ones are sandwiched with slightly warm cookies, so it always feels like you are eating freshly baked cookies. I am recreating that experience in this recipe with decadent chocolate cookies that have a gooey crunchy peanut butter filling.
Provided by Lasheeda Perry
Categories dessert
Time 1h20m
Yield 6 ice cream sandwiches
Number Of Ingredients 14
Steps:
- Using a 1-tablespoon ice cream scoop, scoop the peanut butter into 12 mounds onto a small baking pan lined with parchment paper. Make sure they are rounded on top and no bigger than the circumference of a quarter. Freeze until frozen solid, 35 to 40 minutes.
- Combine the butter, both sugars, and cocoa powder in a stand mixer fitted with the paddle attachment and cream on low speed until light and fluffy, 2 to 3 minutes. Stop and scrape the bowl. Whisk the egg with the coffee extract in a small bowl. While the mixer is running on low speed, add the egg mixture and mix just until incorporated. Stop and scrape the bowl.
- Stir together the flour, cornstarch and baking soda in another small bowl. Add it to the stand mixer and mix on low speed until incorporated. Stop and scrape the bowl. Mix briefly until all of the dry ingredients have been fully incorporated. Add the milk and chocolate chips. Mix to combine.
- Scoop the dough into 12 mounds, each 3 tablespoons (1.5 ounces), on a sheet pan lined with parchment paper. Place in the freezer for 25 minutes.
- Position racks in the upper and middle thirds of the oven and preheat to 350 degrees F.
- Remove the cookie dough and peanut butter from the freezer. Flatten 1 of the cookies with the palms of your hands, place 1 mound of peanut butter in the center then wrap the dough around it until fully enclosed in a ball of cookie dough. Repeat with the remaining dough and peanut butter. Please work swiftly before the peanut butter gets soft. If so, return the peanut butter to the freezer.
- Divide the dough among 2 sheet pans lined with parchment paper (6 cookies on each). Sprinkle with the fleur de sel.
- Bake on the upper and lower racks for 10 minutes. Rotate the sheet pans and bake 4 to 5 minutes. Allow the cookies to cool on the sheet pans for 15 minutes.
- Sandwich the cookies with ice cream and serve immediately.
WICHCRAFT PEANUT BUTTER CREAM'WICH COOKIES
Make and share this Wichcraft Peanut Butter Cream'wich Cookies recipe from Food.com.
Provided by PrimQuilter
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Melt butter over medium heat, add oats and cook 5-7 minutes. Stirring often until toasted. Pour oats onto cookie sheet and let cool.
- Combine the remaining 1/2 cup butter and sugars in a stand mixer with the paddle attachment and mix until no chunks of butter remain.
- Add peanut butter and mix until combined, add oats then flour, soda & salt and blend until smooth. Chill dough in freezer for 5 minutes.
- Transfer the dough to a large surface covered with parchment paper. Add a light dusting of flour to keep from sticking. Top with another large sheet of parchment and roll dough until 1/4" thick.
- Cut the dough into 2.5" cookies and space 1/2" apart on an ungreased cookie sheet.
- Bake for 20 mins, turning the pan halfway through baking, then transfer to a cooling rack.
- Filling:.
- Combine butter, salt, sugar and peanut butter in the bowl of a stand mixer and mix on medium speed until filling is smooth.
- Place half the cookies with the top side down. using a piping bag or spoon, distribute the filling and close with another top, pressing down.
Nutrition Facts : Calories 452.8, Fat 29.9, SaturatedFat 12.7, Cholesterol 40.7, Sodium 524.2, Carbohydrate 39.8, Fiber 3.3, Sugar 19.4, Protein 10.3
PEANUT BUTTER SANDWICH COOKIES
The recipe for these tasty treats was found in Debbie Macomber's Cedar Cove Cookbook, 2009. Preparation time does not inclue the time needed for the cookies to cool.
Provided by Sydney Mike
Categories Dessert
Time 34m
Yield 30 sandwich cookies, 30 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F & line 2 baking sheets with parchment paper for even browning & to guard against burning.
- FOR THE COOKIE DOUGH ~ In a medium bowl, whisk together the flour, baking soda & salt.
- In a large bowl, & with an electric mixer at high speed, beat butter, peanut butter & both sugars until light & fluffy.
- Beat in eggs & vanilla, then gently fold in the flour mixture until just incorporated.
- Roll a rounded tablespoon of dough between your hands to make a ball, then place it on the prepared baking sheets. Repeat until cookie dough is all used up.
- Dip a fork in some additional granulated sugar & press each dough ball to make a crisscross pattern.
- Bake for 14 minutes or until lightly brown around the edges.
- Set the baking sheets on wire racks & cool 5 minutes before transferring cookies directly onto the wire racks to cool completely.
- FOR THE FILLING ~ In a medium bowl beat all filling ingredients together until creamy.
- Spread 1 tablespoon of the filling onto the flat side of 1 cookie & press the flat side of a 2nd cookie onto the filling, creating a cookie sandwich. Repeat until sandwich cookies are completed!
Nutrition Facts : Calories 297.4, Fat 19.3, SaturatedFat 7.4, Cholesterol 34.9, Sodium 226.5, Carbohydrate 26.7, Fiber 1.5, Sugar 18, Protein 7.1
PEANUT BUTTER COCONUT CREAM COOKIE SANDWICHES
These cookies resemble a chewier, soft cookie version of a Nutter Butter, made a little more glam with a peanut butter coconut cream filling.
Provided by Samah Dada
Categories Bake Cookies Dessert Kid-Friendly Soy Free Dairy Free Wheat/Gluten-Free Vegetarian Vegan
Yield Makes 8 cookie sandwiches
Number Of Ingredients 15
Steps:
- Make the Peanut Butter Coconut Cream:
- In a high-speed blender, combine the dates, peanut butter, and coconut. Blend together on high speed, gradually adding in the almond milk, ¼ cup at a time (you may not need it all). The mixture should be very creamy. Continue to blend and scrape down the sides of the blender until that smoothness is achieved. Cover and set aside.
- Make the cookies:
- Preheat the oven to 350°F and line a cookie sheet with parchment paper.
- In a medium bowl, combine the peanut butter, maple syrup, and vanilla. Mix together until smooth.
- In a separate medium bowl, whisk together the oat flour, almond flour, baking powder, and salt.
- Combine the flour mixture and the peanut butter mixture, and then add the almond milk to help everything come together. The dough should be pliable and easy to roll into balls.
- Create 1- to 2-inch balls of the dough and place them some distance apart on the lined cookie sheet. Flatten the cookies gently with your hands until they are ¼ to ½ inch thick. (You want them fairly thin to create the sandwiches.) Bake for 13 to 15 minutes until the cookies have risen, and are golden around the edges. Then let them cool on the sheet slightly before transferring to a wire rack to cool completely.
- Once the cookies are completely cooled, take 2 equal-size cookies and flip them over so the flat side (the bottom) is facing up.
- Spread 1 to 2 tablespoons or more (depending on how thick you want the filling!) of the Peanut Butter Coconut Cream on one of the cookies and place the second cookie, flat side down, right on top of it. Do this for the rest of the batch until all the cookie sandwiches are assembled. Sprinkle with confectioners' sugar, if desired, before serving.
More about "peanut butter cream sandwich cookies recipes"
PEANUT BUTTER CREAM SANDWICH COOKIES - BETTER HOMES
From bhg.com
4.5/5 (11)Calories 98 per servingServings 48
- Preheat oven to 350 degrees F. In a large bowl beat peanut butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, and salt. Beat until combined, scraping bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
- For each cookie, shape 1 level teaspoon of the dough into a ball. Place balls 1-1/2 inches apart on an ungreased cookie sheet. Flatten cookies by making crisscross marks with tines of a fork dipped in granulated sugar.
- Bake for 7 to 8 minutes or until edges are lightly browned. Cool on cookie sheet for 1 minute. Transfer to a wire rack; cool.
- Spread Peanut Cream Filling on bottoms of half of the cookies, using 1 teaspoon per cookie. Top with the remaining cookies, bottom sides down.
PEANUT BUTTER OATMEAL SANDWICH COOKIES - THE FOOD CHARLATAN
From thefoodcharlatan.com
PEANUT BUTTER CREAM SANDWICH COOKIES - RECIPES - PAGE 3 ...
From cooks.com
PEANUT BUTTER AND JELLY SANDWICH COOKIES - FOOD AND WINE
From foodandwine.com
PEANUT BUTTER COOKIE ICE CREAM SANDWICHES - YELLOW BLISS ROAD
From yellowblissroad.com
PEANUT BUTTER AND JELLY COOKIE SANDWICH
From foodnetwork.ca
CHOCOLATE PEANUT BUTTER COOKIE SANDWICHES
From foodduchess.com
PEANUT BUTTER SANDWICH COOKIES RECIPE - TASTES OF LIZZY T
From tastesoflizzyt.com
PEANUT BUTTER COOKIES & CREAM NICE CREAM
From ilovepeanutbutter.com
PEANUT BUTTER COOKIE DOUGH ICE CREAM ... - JOYFOODSUNSHINE
From joyfoodsunshine.com
PEANUT BUTTER COOKIE ICE CREAM SANDWICHES
From thebakingchocolatess.com
PEANUT BUTTER MAPLE CREAM SANDWICH COOKIES - CRAZY FOR CRUST
From crazyforcrust.com
15 INDULGENT VEGAN ICE CREAM SANDWICH RECIPES
From hohohek.com
PEANUT BUTTER SANDWICH COOKIES - FAMILY COOKIE RECIPES
From familycookierecipes.com
PEANUT BUTTER SANDWICH COOKIES - BAKE OR BREAK
From bakeorbreak.com
PEANUT BUTTER COOKIE ICE CREAM SANDWICHES
From yumello.com
PEANUT BUTTER COOKIE ICE CREAM SANDWICH - GLORIOUS TREATS
From glorioustreats.com
RECIPES FOR PEANUT BUTTER CREAM SANDWICH COOKIES WITH ...
From saymmm.com
PEANUT BUTTER SANDWICH COOKIES
From foodstirs.com
PEANUT BUTTER OAT SANDWICH COOKIES
From bakegood.ca
GLUTEN FREE PEANUT BUTTER SANDWICH COOKIES
From foodtalkdaily.com
#ONTHELIST: ICE CREAM COOKIE SANDWICH WITH PEANUT BUTTER ...
From disneyfoodblog.com
PEANUT BUTTER CREAM SANDWICH COOKIES
From icecreaminspiration.com
PEANUT BUTTER SANDWICH COOKIES - MY BAKING ADDICTION
From mybakingaddiction.com
PEANUT BUTTER M&M ICE CREAM COOKIE SANDWICHES - CHEF SAVVY
From chefsavvy.com
CHOCOLATE SANDWICH COOKIES WITH PEANUT BUTTER
From 24bite.com
CREAM CHEESE PEANUT BUTTER SANDWICH RECIPES
From yummly.com
PEANUT BUTTER COOKIE ICE CREAM SANDWICH RECIPE - CHATELAINE
From chatelaine.com
PEANUT BUTTER SANDWICH COOKIES
From kitchenfunwithmy3sons.com
TILLAMOOK ICE CREAM SANDWICHES
From recipeschoice.com
CHOCOLATE PEANUT BUTTER ICE CREAM SANDWICHES
From alattefood.com
PEANUT BUTTER COOKIE ICE CREAM SANDWICHES RECIPE | MYRECIPES
From myrecipes.com
PEANUT BUTTER CREAM SANDWICH COOKIES
From cookeatshare.com
A COOKIE THAT TAKES THE PB CROWN: PEANUT BUTTER SANDWICH ...
From cbc.ca
#30-minutes-or-less #time-to-make #course #preparation #occasion #rolled-cookies #desserts #easy #beginner-cook #holiday-event #kid-friendly #cookies-and-brownies #dietary #gifts #inexpensive
You'll also love