Fluffy Peanut Butter Cookies

"These are the ultimate rich peanut butter cookie. Definitely not for every day, but great when you want a special treat, maybe for a child's birthday party or a potluck."
photo by Trail Girl photo by Trail Girl
photo by Trail Girl
photo by Sackville photo by Sackville
Ready In:
4 dozen filled cookies




  • Cream together shortening, peanut butter and sugars.
  • Add vanilla.
  • Add eggs, one at a time, beating well after each one.
  • Mix together flour, baking soda and salt.
  • Add dry ingredients to creamed mixture.
  • Shape into 1 inch balls and place on ungreased baking sheets.
  • Flatten slightly with a fork.
  • Bake at 375 F for about 8 minutes until golden. When you take them out, they will be a bit soft but leave them on the sheet for a couple minutes and they will continue to cook.
  • Remove from the sheet and cool on wire racks.
  • Meanwhile, in a mixing bowl, beat filling ingredients until smooth.
  • Spread on one half of cool cookies and top each with another cookie.

Questions & Replies

  1. Unsalted or salted butter?
  2. Do you use powdered sugar or or just regular sugar


  1. These were great! A classic peanut butter cookie without the filling and an extra special touch with. I used a cookie scoop (like an ice cream scoop but a bit smaller) to make a uniform size/shape for the sandwich halves.
  2. These cookies are dynamites! More on the crispy side, but delicious treats!
  3. Perfect! Never had peanut butter cookies come out soft! Awesome!
  4. Thanks for sharing this recipe. I made them as Christmas gifts for the guys and gave them to them tonight. My nephew just texted me and said they are awesome. Merry Christmas
  5. I made these cookies a couple of weeks ago and sent them with my husband for a week-long Jeep trip he was taking with 7 other men and their Jeeps on the Rubicon Trail. He told me the cookies were a HUGE hit and the guys talked about them for days. They absolutely loved them. I made the cookies themselves as shown in the recipe, only adding the large crystal decorators sugar to half the cookies before baking. I used these for the tops of the "sandwiches". I had a batch of buttercream frosting already made to frost cupcakes, so I added peanut butter to the buttercream frosting and used this to fill the cookies. I will definitely be making these again and again!


This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">
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