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!
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.
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Quick tip: You could try using almond butter instead of peanut butter.
