Peanut Butter Coconut Cream Cookie Sandwiches Recipes

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.

NO-BAKE PEANUT BUTTER COCONUT COOKIES RECIPE BY TASTY

Steps:

• Place the peanut butter and coconut oil in a medium microwaveable bowl. Microwave for 30 seconds. Stir to combine. Add the vanilla and stir.
• Add the unsweetened shredded coconut flakes and mix until evenly coated.
• Dollop the mixture on a parchment-lined baking sheet. Each cookie should be around 1½ inches (4 cm) wide.
• Freeze until solid, about 15-20 minutes. Store in the refrigerator in an airtight container or bag.
• Enjoy!

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".

PEANUT BUTTER COCONUT COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, mix all ingredients. Scoop level tablespoonfuls and roll into balls. Place on ungreased baking sheets and flatten with a fork., Bake until set, about 15 minutes. Remove to wire racks to cool.

PEANUT BUTTER CREAM SANDWICH COOKIES

Steps:

• 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.

PEANUT BUTTER COOKIE SANDWICHES

Steps:

• Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
• Whisk the flour, oats, baking soda, baking powder, and salt together until combined. Set aside.
• In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the peanut butter, egg, and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed to combine. Add the dry ingredients to the wet ingredients and mix on low until combined.
• Scoop cookie dough into balls, about 2 heaping teaspoons of dough per cookie (almost 1 Tablespoon- any size around here is great), and arrange 3 inches apart on the baking sheets. Using the back of a measuring cup or drinking glass, gently press down on each dough ball to slightly flatten. Bake for 10-11 minutes or until edges are lightly browned and appear set.
• Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely before sandwiching.
• In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the frosting ingredients together until combined and smooth. Spread the frosting onto the flat side of one cookie and sandwich with the other. (Or you can use a piping tip- I used piping tip #12 to pipe the frosting onto the cookies before sandwiching.) Repeat with remaining.
• Cookies will stay fresh covered at room temperature for 3 days or in the refrigerator for 1 week.

PEANUT BUTTER COCONUT CREAM COOKIE SANDWICHES

Steps:

• Make the Peanut Butter Coconut Cream:
• In a high-speed blender, combine the dates, peanut butter, and coconut. Blend together on high speed, gradually adding in the almond milk, ¼ cup at a time (you may not need it all). The mixture should be very creamy. Continue to blend and scrape down the sides of the blender until that smoothness is achieved. Cover and set aside.
• Make the cookies:
• Preheat the oven to 350°F and line a cookie sheet with parchment paper.
• In a medium bowl, combine the peanut butter, maple syrup, and vanilla. Mix together until smooth.
• In a separate medium bowl, whisk together the oat flour, almond flour, baking powder, and salt.
• Combine the flour mixture and the peanut butter mixture, and then add the almond milk to help everything come together. The dough should be pliable and easy to roll into balls.
• Create 1- to 2-inch balls of the dough and place them some distance apart on the lined cookie sheet. Flatten the cookies gently with your hands until they are ¼ to ½ inch thick. (You want them fairly thin to create the sandwiches.) Bake for 13 to 15 minutes until the cookies have risen, and are golden around the edges. Then let them cool on the sheet slightly before transferring to a wire rack to cool completely.
• Once the cookies are completely cooled, take 2 equal-size cookies and flip them over so the flat side (the bottom) is facing up.
• Spread 1 to 2 tablespoons or more (depending on how thick you want the filling!) of the Peanut Butter Coconut Cream on one of the cookies and place the second cookie, flat side down, right on top of it. Do this for the rest of the batch until all the cookie sandwiches are assembled. Sprinkle with confectioners' sugar, if desired, before serving.

AIR FRYER PEANUT BUTTER COOKIES

Steps:

• Beat together the butter, brown sugar, and granulated sugar in a medium mixing bowl until light and creamy.
• Beat in the egg and vanilla extract until just combined. Beat in the peanut butter.
• Add the flour, baking powder, baking soda, and salt to the mixing bowl and beat until well combined.
• Place the dough in the refrigerator for 30 minutes to chill.
• Line the basket of your air fryer with parchment paper and preheat to 350 degrees.
• Use a medium cookie scoop to scoop out portions of cookie dough. Shape into a ball with your hands and roll through granulated sugar to coat.
• Arrange the cookie dough in the air fryer basket leaving 1-2 inches between each cookie to allow space for the cookie to spread.
• Use a fork to lightly press a crisscross pattern into the top of each cookie.
• Air fry for 5 minutes or until golden brown on the edges and tips of the crisscross pattern. Do not overbake.
• Let cool for a couple of minutes before carefully removing from the air fryer with a spatula. Cookies will fall apart if not handled gently. Cool completely on a wire rack.