Peanut Butter Sandwich Cookies

By Gigirox

I also want to try this recipe with a layer of marshmallow and chocolate, for a PB Smore's Cookie.

Ingredients

• filling:
• C butter flavored Crisco
• 1 C creamy peanut butter (preferably the kind without salmonella)
• 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 C creamy peanut butter
• 1/2 c real butter, softened
• 4 C powdered sugar
• 2 t vanilla
• 5-6 T milk

Preparation

Step 1

For the cookies:
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, roll in sugar, place on cookie sheet (no need to grease it) and do the little forky criss-cross thing.

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. If you add too much milk (like a normal frosting consistancy) it might squish out of the cookies when you take a bite.

I put the filling in a piping bag, or a hefty zip-lock with the edge cut off to make filling easy. Place filling on one cookie and sandwich another on top. I designed the recipe to have enough filling to be generous :)

With the size I do, I get about 8 dozen cookies, which makes about 4 dozen sandwiches- plenty for a crowd!