I have to admit these were not my idea. Teresa from “Can’t stay out of the Kitchen” posted these and I have been wanting to make them forever. These are a complete delight and would be great as a dessert or special treat for friends. They are very rich, I promise 1 cookie sandwich will satisfy even the biggest cookie lover.
I combined my own peanut butter cookie recipe with Teresa’s peanut butter icing filling.
Ingredients: yields about 2 dozen cookies, which will made 1 dozen cookie sandwiches
- 1/4 cup shortening at room temperature
- 1/4 cup salted butter at room temperature
- 1/2 cup creamy peanut butter at room temperature
- 1/2 cup sugar
- 1/2 cup brown sugar, packed
- 1 egg
- 1 1/4 cups flour
- 1/4 tsp salt
- 1/2 tsp baking powder
- 3/4 tsp baking soda
- 3/4 cup salted peanuts, chopped
Preheat your oven to 375 and line your cookie sheets with parchment paper.
In a large bowl, using an electric beater, cream together the shortening, butter, peanut butter, sugar, brown sugar and egg. Sift together the flour, salt, baking powder and baking soda. I generally sift all of these ingredients over the large bowl of creamed ingredients. Using a wooden spoon or rubber spatula stir the dry ingredients and peanuts into the creamed ingredients until thoroughly blended.
Roll a large tablespoon of cookie dough into a ball and place 2″ inches apart on a cookie sheet. Flatten the dough balls slightly by making a crisscross over them with a fork dipped in sugar. Bake 10 to 12 minutes.
Now for the good stuff, the peanut butter frosting/filing. Recipe courtesy of Teresa at “Can’t Stay out of Kitchen”
- 1/2 cup Creamy Peanut Butter
- 3 cups confectioners’ sugar
- 1 tsp vanilla
- 5-9 TB milk
In a large bowl beat the peanut butter, confectioner’s sugar, vanilla and enough milk to make the icing spreadable. I ended up using only 5 TB of milk, so start out with a couple and add more a little at a time until you get the consistency you want. Spread the icing over one cooked and top with another. Easy, simple and oh so delightful.