Peanut butter lovers go nuts for these rich little sandwich cookies. To cool down on a hot day, sandwich ice cream between the cookies instead of frosting.
—KERI WOLFE NAPPANEE, IN
PREP: 25 MIN. • BAKE: 15 MIN./BATCH + COOLING • MAKES: ABOUT 3 1/2 DOZEN
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
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 the peanut butter, milk and vanilla until blended. Beat in the confectioners’ sugar until smooth. Spread filling on bottoms of half of the cookies; cover with the remaining cookies.
FREEZE OPTION Freeze unfilled cookies in freezer containers. To use, thaw cookies and fill as directed.
NOTE Reduced-fat peanut butter is not recommended for this recipe.