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Mini Peanut Butter Sandwich Cookies

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Test Kitchen Approved
Total Time

Prep: 25 min. Bake: 15 min./batch + cooling

Makes

about 3-1/2 dozen

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. —Keri Wolfe, Nappanee, Indiana
Mini Peanut Butter Sandwich Cookies
Mini Peanut Butter Sandwich Cookies Recipe photo by Taste of Home
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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

Directions

  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 until set, 11-13 minutes. 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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