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Peanut Butter Sandwich Cookies





1/2 dozen










Trans-fat Free, High Fiber


1 cup butter
1 cup sugar
1 cup brown sugar
firmly packed
2 large eggs
1 cup peanut butter
crunchy style
1 teaspoon vanilla extract
3 cups unbleached all-purpose flour
2 teaspoons baking soda
¼ teaspoon salt
Peanut butter filling
½ cup peanut butter
crunchy style
3 cups powdered sugar
4 tablespoons milk
1 teaspoon vanilla extract


Cream the butter, sugar and brown sugar together in a mixing bowl, using an electric mixer at medium speed, until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Beat in the peanut butter and vanilla.

Sift the flour, baking soda and salt together and stir into the creamed mixture.

Form the mixture into 1-inch balls.

Place about 2-inches apart on greased baking sheets.

Press with floured fork, making a criss-cross pattern on each.

Bake in a preheated 375 degree F oven for 8 minutes or until golden brown.

Remove from the baking sheets and cool on wire racks.

When completely cooled, spread one cookie with the peanut butter filling and top with another cookie making a sandwich.

PEANUT BUTTER FILLING: Mix all of the ingredients in a medium bowl and beat with an electric mixer at medium speed until smooth and creamy.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 416g (14.7 oz)
Amount per Serving
Calories 185148% of calories from fat
 % Daily Value *
Total Fat 99g 152%
Saturated Fat 40g 201%
Trans Fat 0g
Cholesterol 229mg 76%
Sodium 1236mg 51%
Total Carbohydrate 72g 72%
Dietary Fiber 8g 33%
Sugars g
Protein 76g
Vitamin A 31% Vitamin C 0%
Calcium 10% Iron 37%
* based on a 2,000 calorie diet How is this calculated?


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