In 30 Minutes, You Could Be Munching On These Yummy Cookies!




Easy To Make, Even Easier To Devour!

I’ll be perfectly honest with you here. When my sweet tooth starts aching, there’s nothing – absolutely nothing that can ease my soul until I get my hands on something delicious. I don’t care whether it’s cookies, cakes, ice cream or something caramely, as long as it’s yummy. And preferably crunchy, too! These are the most amazing sandwich cookies I’ve made in a long while and I gotta tell you, they are exactly what you need when you feel like having something sweet.
I don’t think there is a better way of combining peanut butter and cookies than this recipe right here. The texture is amazing and you really can’t help but grab one more cookie… Especially if you have a large glass of milk to go with them! You know how it is; you dip the cookie into the milk, again and again, until you’re running out of milk. You pour some more, but then you’re running out of a cookie and you take another one. It goes on and on!

There was a time when I thought I had found the perfect sandwich cookie recipe. They were chocolatey ones, and so incredibly delicious! But then these cookies came along and changed my whole world… There’s no doubt in my mind that these are even better!

You May Like: It’s A Strange Combination, But It Works!
These cookies are perfect for peanut butter lovers but I guarantee you’ll like these even if you’re not that big of a fan of PB. My kids are crazy about these and they would probably eat the whole batch in one go if I wasn’t there to stop them! Hey, I have to make sure there’s something left for me, right?


Ingredients

  • 1 cup butter flavor shortening
  • 1 cup creamy peanut butter
  • 1 cup Domino sugar
  • 1 cup packed brown sugar
  • 1 tsp vanilla extract
  • 3 Eggland’s eggs
  • 3 cups Gold Medal all-purpose flour
  • 2 tsp baking soda
  • 1⁄4 tsp salt
  • Filling
  • 1⁄2 cup creamy peanut butter
  • 3 cups Domino confectioners’ sugar
  • 1 tsp vanilla extract
  • 5 -6 Tbsp milk

Instructions:
Preheat oven to 375 F.
Cream the shortening, peanut butter and sugars. Add the vanilla. Add eggs, one at a time, beating well.
Combine the flour, baking soda and salt; then add to creamed mixture.
Shape into 1″ balls and place them 2 inches apart on ungreased baking sheets. Flatten to 3/8 inch thickness with a fork.
Bake for 7-8 minutes or until golden. Cool on wire racks.
Beat filling ingredients until smooth. Spread on half of the cookies and top each with another cookie.

Print Friendly, PDF & Email