I’m not a huge peanut butter fan but these cookies were so good! The cookie is soft and the creamy filling is smooth with just the right amount of peanut butter flavor. When I bake cookies, I always use a cookie scoop. It looks just like an ice cream scoop but are smaller. I have two different sizes – a #24 and #50. The smaller the number, the bigger the cookie. Using a cookie scoop keeps the cookies the same size so when they bake they are usually done at the same time. It also looks better when they are on a platter and they’re all the same size. If you don’t have one I would suggest you put this on your Christmas wish list. Once you start using it you’ll wonder how you made it so long without one. This cookie will be great to take to a get-together or even a cookie exchange. Try them!
Recipe from Sweat Pea’s Kitchen
For the Cookies:
3 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup butter flavored Crisco
1 cup creamy peanut butter
1 cup sugar, plus 1/3 cup for rolling dough
1 cup packed light brown sugar
1 teaspoon vanilla
For the Peanut Butter Filling:
1 cup creamy peanut butter
1/2 cup unsalted butter, softened
4 cups powdered sugar
2 teaspoons vanilla
3-4 tablespoons milk
- Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 375 degrees F. Line 2 large baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt; set aside.
- In the bowl of a stand mixer with the flat beater attached, cream shortening, peanut butter and sugars on medium-high speed until light and fluffy, 1 to 2 minutes. Add vanilla extract and eggs one at a time and beat at medium speed until combined, about 30 seconds. Reduce speed to low. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.
- Place the remaining ⅓ cup sugar for rolling in a shallow bowl. Roll heaping teaspoons of dough into ball between your palms, roll the ball in the sugar, and then place it on the prepared baking sheet spacing the balls about 2 inches apart Dip a dinner fork in cold water and make crisscross design.
- Bake until cookies are puffed and set but not brown, 6-8 minutes. Cool cookies on cookie sheet until set, about 3 minutes, then transfer to wire rack to cool completely before filling.
- To make the filling, in the bowl of a stand mixer, beat the peanut butter, butter, sugar and vanilla until smooth. add milk until desired consistency is reached. The filling should be thick but spreadable. (like the inside of an Oreo)
- To assemble the cookies, shape cream filling into 2 teaspoon sized balls. Place cream filling ball into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.
Yields: about 4 dozen sandwiches