Peanut Butter Cream Sandwich Cookies

By ezunich

Ingredients

• Peanut Cream Filling:
• 1/2 cup chunky peanut butter
• 1/2 cup shortening
• 1 cup brown sugar
• 1 egg
• 1 tsp vanilla
• 1 tsp baking soda
• 1/8 tsp salt
• 1 1/4 cup flour
• 3/4 cup chunky peanut butter
• 3/4 cup marshmallow creme
• 3 tbs milk
• 3/4 tsp cinnamon
• 1/4 tsp cumin
• 3 tbs powdered sugar

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 350°. In bowl beat peanut butter and shortening with electric mixer on medium speed for 30 seconds. Add brown sugar, egg and vanilla. Beat until combined, scraping sides of bowl. Beat in baking soda, salt and as much flour as you can. Stir in any remaining flour.

2. Form dough into balls, using a level teaspoon each. Place 1 1/2 inches apart on ungreased or parchment lined baking sheets. Flatten by making crisscross marks with tines of fork dipped in sugar.

3. Bake 7-8 minutes or until edges are lightly browned. Cool on baking sheet for 1 minute. Transfer to wire rack; cool.

4. Spread one teaspoon Peanut Cream Filling on flat side of half of cookies. Top with remaining cookies. Store in airtight container at room temperature up to 3 days.

Peanut Cream Filling:
In medium bowl whisk together 3/4 cup chunky peanut butter, 3/4 cup marshmallow creme, milk, cinnamon and cumin. Gradually whisk in 3 tablespoons powdered sugar.