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Ingredients
| chunky peanut butter: 1/2 cup |
| multipurpose shortening: 1/2 cup |
| light brown sugar (packed): 1 cup |
| eggs: 1 |
| vanilla extract: 1 tsp |
| baking soda: 1 tsp |
| salt: 1/8 tsp |
| all-purpose flour (unsifted): 1 1/4 cups |
| granulated sugar: 1/2 cup |
Peanut Butter Cream Sandwich Cookies
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
7 min -
Servings
48 serving(s)
Tags
- 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.