Warning: these peanut butter cookies have magical powers that compel you to force them into your mouth uncontrollably.
There, just had to get that part out. I got this pb cookie recipe from my friend Tiffanie and sandwiched them together with a creamy pb filling to make them extra naughty. Because around here, we love a good naughty cookie. Give these away to friends and they’ll have no choice but to love you forever.
This is a great basic peanut butter cookie dough. The shortening keeps them amazingly soft.
Since we’re making sandwich cookies, it’s important to have uniform sized cookies, so a scoop works really well for that.
And not only are these cookies doubly sweet because they’re sandwiched, but the dough spreads, so make your balls small. I use a regular size 40 cookie scoop and I separate each scoop of dough in half to form 2 cookies, and they’re still pretty good sized. A mini scoop is perfect.
Don’t tell, but whenever I roll dough in sugar, I eat the first one. I love the crunchy sugar and the soft dough, and the fact that it tastes like cookie. Because it is a cookie. Naturally.
Give those cookies a little criss-cross…
And pop them into the oven. You want them to say super soft, so don’t let them get brown. In my oven, and for the size of cookies I do, 6 minutes exactly is perfect.
After they’re baked and cooled, we fill. You want the filling to be on the thick side, it should just have enough milk in it to make it easily spreadable. If you add too much milk (like a normal frosting consistency) it might squish out of the cookies when you take a bite.
I actually think these are even better the 2nd day. The flavors mellow together and you get a cool sweet n’ salty thing going on. Plus, after they sit with the filling in them, the cookies get really soft. Mmmm…
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Peanut Butter Sandwich Cookies
- Yield: 4
Ingredients
For the dough
- 1 C butter flavored Crisco
- 1 C creamy peanut butter
- 1 C sugar
- 1 C packed brown sugar
- 1 t vanilla
- 3 eggs
- 3 C flour
- 2 t baking soda
- 1/2 t salt
- Additional white sugar for rolling
For the filling
- 1 C creamy peanut butter
- 1/2 C real butter, softened
- 4 C powdered sugar
- 2 t vanilla
- 3–4 Tbs milk
Instructions
For the cookies
- Preheat oven to 375 degrees.
- Cream shortening, peanut butter, and sugars together until light and fluffy, 1-2 minutes. Add in vanilla, and eggs one at a time. In a separate bowl whisk together flour, baking soda, and salt and add to dough. Mix to combine. The dough will be very soft- that’s normal!
- Roll dough into 1/2 inch (or a little larger) balls, roll in sugar, place on ungreased cookie sheet and do the little forky criss-cross thing.
- Bake for 6-8 minutes, or until puffed and set, but not browned. Remove from oven, let cool on baking sheet for 2-3 minutes and then transfer to cooling rack.
For the filling
- Beat peanut butter, butter, sugar, and vanilla together until smooth, if needed, add milk until desired consistency is reached. When cookies are completely cooled, spread a layer of frosting on one side and sandwich together.
How do I get an ourbestbites account so that I can print off your recipes? I tried using my google account to sign in but it said I didn’t have permission. I need to print off your yummy recipes!!! 🙂
You don’t need an account- you just stumbled across and old, inactive link. This one is all fixed now!
Wow, I’m hungry…I wonder if it’d taste better if I make the dough peanut butter flavored too… 🙂
Okay,so I only made these because I was out of chocolate chips (my favorite cookie). I knew my husband would love them because he is a big peanut butter cookie fan but I am not, which is good because I am on a diet. I was shocked that I LOVED them. I have made them twice in the last week and have been eating them all day long, there went my diet! I used butter instead of shortening, and they turned out perfect. And you are right they are better the next day! Thanks for the recipe!
LUV this!!
These look so wonderful and I am starving. Anyway, what is the best way to store these? Will they ship okay? thanks as always.
Just keep them in an airtight container. And I’ve never shipped them, so I don’t know!
Oh my tasty goodness – so yummy! Another amazing recipe! Those are the softest peanut butter cookies ever. I confess I loved Jen’s suggestion to add cocoa so based on her feedback I reduced the peanut butter in the filling to about 2/3 c and added 4 T cocoa – I just kept tasting it until I liked it well enough. I also reduced the powdered sugar to more like 3 cups. Heaven.
This filling is amazing with gluten-free peanut butter cookies.
These are so deliciously fun. I have made them twice now and both times they were a huge hit. I feel especially lucky since my old roommates left behind two tubs of butter flavored Crisco -something I probably wouldn’t have bought otherwise. What are the odds?
Does anyone have any ideas for other delectable treats to use the rockin’ frosting with?
These are so fabulous!
I was just given MS cookies for Mother’s Day, my son requested that I make PB cookies from it. Well, it looked quite boring so I came here to see how you made them & went with your recipe instead. So great! We’re calling them homemade Nutter Butters. I also used butter, my smallest scoop was a Tbsp. so they were a normal cookie size, baked for 8 min. left them crispy on outside with chewy center. MS didn’t roll hers in sugar so I tried some with & w/o, found that the dough didn’t come off the Silpat w/o rolling in sugar, & they weren’t changed in appearance in anyway. Anything to make it simpler, is my rule. Great recipe!