HOMEMADE PEANUT BUTTER SANDWICH COOKIES
Take inspiration from the cookie aisle, and make homemade batches of familiar favorites.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 40m
Yield Makes 30
Number Of Ingredients 9
Steps:
- In a bowl, whisk together baking soda, salt, and 2 cups flour; set aside. In a large bowl, using an electric mixer, beat butter, brown sugar, and 1 cup peanut butter until light and fluffy; beat in egg. With mixer on low, gradually add flour mixture, beating just until combined (do not overmix).
- Form dough into two 8-inch-long rectangular logs. Wrap each log in waxed or parchment paper; freeze until firm, about 1 hour.
- Preheat oven to 350 degrees, with racks in upper and lower thirds. With a sharp knife, slice dough 1/4 inch thick; place on two baking sheets, 1 inch apart. Bake until cookies are puffed, 12 to 15 minutes, rotating sheets halfway through. Transfer to wire racks; let cool.
- Make filling: In a saucepan, whisk milk and 2 tablespoons flour over medium until thickened, 2 minutes; let cool. In a bowl, using mixer, beat together 1/2 cup peanut butter and granulated sugar; beat in cooled milk mixture. Spread smooth sides of half the cookies with 1 tablespoon filling; sandwich with remaining cookies.
Nutrition Facts : Calories 180 g, Fat 10 g, Fiber 1 g, Protein 5 g
PEANUT-BUTTER SANDWICH COOKIES
Anyone who loves peanut-butter cookies, will surely love these delicious dessert sandwiches. Each one is made with two peanut butter-oatmeal cookies with a rich, peanut butter filling smothered in between. This recipe appears in our cookbook "Martha Stewart's Cookie Perfection" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield 1 dozen cookie sandwiches
Number Of Ingredients 13
Steps:
- Cookies: In a saucepan over medium heat, melt 1/2 stick butter. Add oats and cook, stirring, until toasted, 5 to 10 minutes. Spread mixture onto a parchment-lined baking sheet; let cool completely.
- In a bowl, whisk together flour, baking soda, and salt. Beat remaining 1 stick butter with granulated and brown sugars on medium-high speed until pale and fluffy, about 3 minutes. Add peanut butter; beat until well combined.
- Gradually add oat mixture and flour mixture; beat on low speed until combined. Roll out dough between 2 sheets of parchment 1/4 inch thick. Slide dough with parchment onto baking sheet and refrigerate until chilled, about 20 minutes.
- Preheat oven to 350 degrees. Remove top layer of parchment; cut out cookies using a 2-inch round cookie cutter. Place cookies on parchment-lined baking sheets, spaced about 1 inch apart; sprinkle with turbinado sugar. Bake until golden, about 10 minutes. Let cool completely on sheets.
- Filling: In a medium bowl, beat all ingredients on medium speed until smooth. Transfer mixture to a pastry bag fitted with a 1/2-inch round tip (such as Ateco #806).
- Pipe filling in a spiral motion on bottom sides of half of cookies. Top with remaining cookies to form sandwiches. (Filled cookies can be stored in an airtight container at room temperature up to 3 days.)
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
MINI PEANUT BUTTER SANDWICH COOKIES
Peanut butter lovers go nuts for these rich little sandwich cookies. On a hot day, sandwich ice cream between the cookies instead of frosting. It cools you right down. -Keri Wolfe, Nappanee, Indiana
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 3-1/2 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large bowl, cream shortening, peanut butter and sugars until blended. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture., Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake until set, 11-13 minutes. Remove from pans to wire racks to cool completely., In a small bowl, beat peanut butter, milk and vanilla until blended. Beat in confectioners' sugar until smooth. Spread filling on bottoms of half of the cookies; cover with remaining cookies. Freeze option: Freeze unfilled cookies in freezer containers. To use, thaw cookies and fill as directed.
Nutrition Facts : Calories 240 calories, Fat 11g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 145mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.
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 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.
DIPPED PEANUT BUTTER SANDWICH COOKIES
You'll love to give tins of these chocolate-coated cookies to your lucky friends. The shortcut holiday recipe is almost too simple to believe! Here's how to make peanut butter cookies without eggs. -Jackie Howell, Gordo, Alabama
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 15 sandwich cookies.
Number Of Ingredients 4
Steps:
- Spread peanut butter on half of the crackers; top with remaining crackers to make sandwiches. Refrigerate until firm. , In a double boiler over simmering water or in a microwave, melt chocolate chips and shortening; stir until smooth. Dip sandwiches in chocolate mixture; allow excess to drip off. Place on waxed paper; let stand until set.
Nutrition Facts : Calories 151 calories, Fat 11g fat (4g saturated fat), Cholesterol 2mg cholesterol, Sodium 103mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE PEANUT BUTTER SANDWICH COOKIES
Sandwich cookies are always a hit, and homemade ones like these that feature peanut butter and chocolate are guaranteed to please! Whenever we visit out-of-town friends, they ask if we'll bring a batch of these cookies. -Vickie Rhoads, Eugene, Oregon
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2-3/4 dozen.
Number Of Ingredients 17
Steps:
- In a large saucepan melt butter and shortening over low heat, Remove from the heat; stir in the cocoa, chocolate syrup and peanut butter until smooth. Cool., In a large bowl, beat eggs and sugar until lemon-colored. Beat in the chocolate mixture and vanilla. Combine the flour, baking soda and salt; gradually add to chocolate mixture., Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 10-12 minutes or until surface cracks. Cool for 2 minutes before removing to wire racks., In a large bowl, beat peanut butter and butter until fluffy. Beat in milk and vanilla. Gradually add confectioners' sugar; beat until smooth. Pipe or spread onto the bottoms of half of the cookies; top with remaining cookies.
Nutrition Facts : Calories 417 calories, Fat 15g fat (7g saturated fat), Cholesterol 42mg cholesterol, Sodium 211mg sodium, Carbohydrate 69g carbohydrate (56g sugars, Fiber 1g fiber), Protein 5g protein.
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
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- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
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