Deluxe Peanut Butter Sandwich Cookies Recipes

PEANUT-BUTTER SANDWICH COOKIES

Steps:

• Cookies: In a saucepan over medium heat, melt 1/2 stick butter. Add oats and cook, stirring, until toasted, 5 to 10 minutes. Spread mixture onto a parchment-lined baking sheet; let cool completely.
• In a bowl, whisk together flour, baking soda, and salt. Beat remaining 1 stick butter with granulated and brown sugars on medium-high speed until pale and fluffy, about 3 minutes. Add peanut butter; beat until well combined.
• Gradually add oat mixture and flour mixture; beat on low speed until combined. Roll out dough between 2 sheets of parchment 1/4 inch thick. Slide dough with parchment onto baking sheet and refrigerate until chilled, about 20 minutes.
• Preheat oven to 350 degrees. Remove top layer of parchment; cut out cookies using a 2-inch round cookie cutter. Place cookies on parchment-lined baking sheets, spaced about 1 inch apart; sprinkle with turbinado sugar. Bake until golden, about 10 minutes. Let cool completely on sheets.
• Filling: In a medium bowl, beat all ingredients on medium speed until smooth. Transfer mixture to a pastry bag fitted with a 1/2-inch round tip (such as Ateco #806).
• Pipe filling in a spiral motion on bottom sides of half of cookies. Top with remaining cookies to form sandwiches. (Filled cookies can be stored in an airtight container at room temperature up to 3 days.)

PEANUT BUTTER SANDWICH COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Cream the butter and peanut butter together in a large mixer on high. Add the sugar, brown sugar and vanilla and continue to beat until the mixture is fluffy. Add the egg and beat until combined. Mix the flour, baking soda, baking powder, and oats together in a separate bowl and add to the butter mixture. Mix until well combined.
• Place the batter onto a sheet pan by the tablespoonful, leaving about 2 inches between each cookie. Bake in the top half of the oven until the cookies are golden, about 10 minutes. Remove and let cool.
• When the cookies are completely cool, put a teaspoonful of the butter cream or simply just some peanut butter and strawberry jelly, or chocolate-hazelnut spread into the center of half of the cookies. Top with the remaining cookies, pressing down until the filling squeezes out a bit. Refrigerate until ready to serve.
• Pinch salt Cream the butter and peanut butter together using an electric mixer. Add the sugar and molasses and beat until thick and creamy, about 2 minutes. Add the heavy cream and salt and beat one additional minute. Spread on the cookies immediately.

PEANUT BUTTER SANDWICH COOKIES

Steps:

• In a large bowl, cream the shortening, peanut butter and sugars until light and fluffy, about 4 minutes. Beat in eggs and vanilla. Combine the flour, baking soda and salt; add to creamed mixture and mix well., Shape into 1-in. balls and place 2 in. apart on ungreased baking sheets. Flatten to 3/8-in. thickness with fork. Bake at 375° for 7-8 minutes or until golden. Remove to wire racks to cool. , For filling, in a large bowl, beat the peanut butter, confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Spread on half of the cookies and top each with another cookie.

PEANUT BUTTER SANDWICH COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large mixing bowl, cream the shortening, 1 cup creamy peanut butter and white and brown sugars. Add vanilla and then eggs, one at a time. Beat well after each addition. In a small bowl, combine flour, baking soda and salt. Add slowly to creamy mixture.
• Shape into 1 inch balls and place on an ungreased cookie sheet, 2 inches apart. Flatten balls with a fork.
• Bake for 7-8 minutes depending on size (I tend to keep a close eye on them and remove them as soon as they start to get golden. This helps to make them chewy.) Cool on wire racks.
• To Make the filling: Combine 1/2 cup creamy peanut butter, confectioners' sugar, vanilla extract, and milk in a small bowl adding enough milk to make for a creamy, frosting like texture. Spread frosting on one cookie and top off to make "sandwich".

DELUXE PEANUT BUTTER & HONEY SANDWICH

Steps:

• Mix the peanut butter and honey together, and spread on one slice of bread.
• Sprinkle raisins over peanut butter, layer apple slices on top and sprinkle with cinnamon-sugar.
• Toast in George Foreman grill, panini grill or frying pan until the bread is toasty and the peanut butter is a little gooey.

DELUXE PEANUT BUTTER AND JELLY SANDWICH

Steps:

• Lay the two slices on a clean work surface. To one of the slices, spread the peanut butter and to the other slice, spread the strawberry jam.
• Sprinkle the granola over the peanut butter and layer the strawberry slices over the granola covered peanut butter.
• Top with the strawberry jam covered piece of bread and enjoy.

SUPER DELUXE PEANUT BUTTER SANDWICH

Steps:

• Place bread under broiler to that one side toasts.
• Spread peanut butter on the toasted side of one slice, and spread creamed honey on the toasted side of the other slice.
• Place banana slices on the peanut butter slice.
• Press together to make a sandwich (the untoasted sides should be out).
• Toast in a toaster oven or on a hot skillet until the out-facing sides are nice and crispy.
• Dig in!

DELUXE PEANUT BUTTER SANDWICH COOKIES

Steps:

• 1. Preheat oven to 375 degrees. Prepare sheets of foil for cookies to cool on.
• 2. Combine peanut butter, shortening, sugar, milk and vanilla. Beat until well blended. Add egg and beat just until blended (do not over beat, it makes cookies tough).
• 3. Combine flour, salt and baking soda. Sift, or if you do not own a sifter, just whisk it really well, until you are sure it is well integrated.
• 4. Add to creamed mixture at low speed. Mix just until well blended. Place round balls (about 2-2 1/2" in diameter for big cookies onto an un-geased cookie sheet, about 2 inches apart. Try to make the balls uniform in size. Flatten with the tines of a fork, going vertical and crossing over horizontally (trademark of peanut butter cookies). Flatten each cookie to about 3/8" thick. Bake for 10-13 minutes until barely set and edges just almost brown. Remove from oven and allow to rest on sheets for about 2 minutes. Remove to foil sheets to continue cooling (cookies will continue to cook a little after being removed from the oven, on the cookie sheets and on the foil.
• 5. Frosting Filling: 1/2 cup butter, a little softened, but not a lot 2 3/4 cups powdered sugar 3/4 cup cocoa powder (I use Hershey's) 1/2 cup evaporated milk (not condensed) pinch of salt
• 6. For Frosting: Beat butter until smooth. Whisk together thoroughly the baking cocoa, and salt with the powdered sugar. Add the cocoa mixture and beat, adding some milk alternately. End with dry mixture. Add a very little more milk if desired to preferred consistency. A little bit thick is best for sandwich cookies, to prevent dripping and oozing.
• 7. Make sandwich cookies, by frosting one cookie generously, but about 1/4 an inch from the edge all around. Place a similar sized cookie on top and press gently. Voila!