Mini Peanut Butter Sandwich Cookies

  Desserts

Peanut butter lovers go nuts for these rich little sandwich cookies. On a hot day, sandwich ice cream between the cookies instead of frosting. It cools you right down.

Mini Peanut Butter Sandwich Cookies

Average Rating: 5

TOTAL TIME: Prep: 25 min. Bake: 15 min./batch + cooling
YIELD: about 3-1/2 dozen.

Ingredients

  • 1 cup shortening
  • 1 cup creamy peanut butter
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 3-1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt

  • FILLING:
  • 3/4 cup creamy peanut butter
  • 1/2 cup 2% milk
  • 1-1/2 teaspoons vanilla extract
  • 4 cups confectioners' sugar

Instructions

  • 1. Preheat oven to 350°. In a large bowl, cream shortening, peanut butter and sugars until blended. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture.
  • 2. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 11-13 minutes or until set. Remove from pans to wire racks to cool completely.
  • 3. In a small bowl, beat peanut butter, milk and vanilla until blended. Beat in confectioners' sugar until smooth. Spread filling on bottoms of half of the cookies; cover with remaining cookies.
    Freeze option:
    Freeze unfilled cookies in freezer containers. To use, thaw cookies and fill as directed.

Nutrition Facts

1 sandwich cookie: 240 calories, 11g fat (2g saturated fat), 14mg cholesterol, 145mg sodium, 33g carbohydrate (23g sugars, 1g fiber), 4g protein.

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