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Peanut Butter Sandwich Cookies

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  • Prep 50 min
  • Total 4 hr 20 min
  • Servings 18
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Mmm! Peanut butter cookies are doubly good when you sandwich two cookies with chocolate frosting.
Created Oct 13, 2010
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Ingredients

  • 1/2 cup (125 mL) granulated sugar
  • 1/2 cup (125 mL) packed brown sugar
  • 1/2 cup (125 mL) peanut butter
  • 1/4 cup (50 mL) shortening
  • 1/4 cup (50 mL) butter or margarine, softened
  • 1 egg
  • 1 1/4 cups (300 mL) all-purpose flour
  • 3/4 tsp (3 mL) baking soda
  • 1/2 tsp (2 mL) baking powder
  • 1/4 tsp (1 mL) salt
  • 1 tub Betty Crocker* Creamy Deluxe* Chocolate Frosting

Steps

  •  
    1
    In large bowl, beat sugars, peanut butter, shortening, butter and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, baking powder and salt. Cover; refrigerate about 3 hours or until firm.
  •  
    2
    Heat oven to 375ºF. Shape dough into 1 1/4-inch balls. On ungreased baking sheet, place balls about 3 inches apart. Flatten slightly in crisscross pattern with fork dipped in flour.
  •  
    3
    Bake 9 to 10 minutes or until light brown. Cool 2 minutes; remove from baking sheet to cooling rack. Cool completely, about 30 minutes. Spread chocolate frosting between bottoms of pairs of cookies.

Expert Tips

  • Tip 1
    Special Touch: Pack a stack of cookies in a see-through bag, and tie with ribbon for gifting or selling at bake sales.

Nutrition Information

No nutrition information available for this recipe
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