What I’m Baking: Peanut Butter Sandwich Cookies

I love trying new recipes.  I used to only make cookies if they were easy.  I didn’t make frosted cookies.  I didn’t make roll-out cookies.  If the recipe was putzy, I didn’t try it.

As I’ve gotten older, I’ve gone past drop cookies and moved to some of those putzy recipes.

I was recently paging through an old magazine and saw these Peanut Butter Sandwich Cookies.  They looked tempting enough for me to try.

Doubly good was that I had extra peanut butter in the cabinet.  Luckily we don’t have anyone in our family or childcare that has peanut allergies so I decided to give this recipe a try.  Here’s the recipe…

I mixed the recipe up according to the directions but used my smallest scoop rather than make 1″ balls.  That meant I have to increase the baking time to 10 minutes.

Using a scoop is so much faster…and less germy.


I did the traditional criss-cross pattern on the top, which peanut butter cookies are known for before I baked the cookies.

After they cooled, it was time for the filling.  YUM.  It was so good!


Here they are waiting for hungry tummies.  They were really good.


I’m so glad I got over avoiding recipes that were putzy.  I’d have missed out on these had I not gotten over it.  As I write it is nap time and three of the grandkids are here napping.  I think they are going to be so happy to see the cookies are ready.  When they went to sleep I didn’t have the filling made and I was a mean grandma and told them they had to wait until after nap time to give them a try.  I’m confident that they will love them.

8 thoughts on “What I’m Baking: Peanut Butter Sandwich Cookies

  1. Erena

    These cookies look really good. I don’t use shortening very much, so I only have the regular shortening on hand. Would that work instead of the buttered flavored shortening? I wish one could buy shortening in single sticks.

    Reply
  2. RuthW in MD

    I have bought Crisco in a set of three foil wrapped sticks , each inside a plastic shell with a foil wrap over the top. Each stick then stays fresh until it has been opened. They are more expensive this way, but I do so little baking now that it is worth it. Because, you know, if I bake it I will eat it, and I can’t do that very often!

    Reply
  3. Beverly

    These have been a family favorite for many years. I don’t use shortening, just butter. I too used to avoid fussy recipes but I now find them a little like quilting. I REALLY enjoy the process! If you can keep everyone out of them the are better on day 2 when the frosting has softened the cookies

    Reply
  4. Kim J LeMere

    The cookies look delish, thanks for sharing with us. I hope to hear a review from the child care kiddos.

    Reply

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