Peanut Butter Cream Sandwich Cookies

Recipe by OB Nurse
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 22mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For Cookies:.
  • Preheat oven to 350 degrees.
  • In a bowl, beat peanut butter and shortening with electric mixer on medium speed for 30 seconds.
  • Add brown sugar, egg, and vanilla. Beat untill combined, scraping sides of bowl.
  • Beat in baking soda, salt, and as much flour as you can. Stir in any remaining flour.
  • Form dough into balls, using a level teaspoon each. Place 11/2 inches apart on ungreased baking sheet. Flatten by making crisscross marks with the tines of a fork dipped in sugar.
  • Bake 7 to 8 minutes. Cool on baking sheet 1 minute then transfer to wire rack.
  • For Peanut Cream Filling mix 3/4 cup chunky peanut butter, 3/4 cup marshmellow cream, 3 tablespoons milk, 3/4 teaspoon ground cinnamon, and 1/4 teaspoon ground cumin.
  • Spread one teaspoon of Peanut Cream Filling on flat side on one cookie and top with another cookie.
  • Store in airtight container for 3 days. You can freeze unfilled cookies for up to a month.
  • You can also make the cookies from a package mix and use this cream filling recipe.
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