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Peanut Butter Sandwich Cookies

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Submitted by ttripper1

YIELD

3 1/2 dozen

PREP

10 min

COOK

8 min

READY

40 min

Ingredients

1 237
CUP ML BUTTER
1 237
CUP ML SUGAR
1 237
CUP ML BROWN SUGAR
firmly packed *
2 2
LARGE LARGE EGGS
1 237
CUP ML PEANUT BUTTER
crunchy style
1 5
TEASPOON ML VANILLA EXTRACT
3 7.1E+2
2 1E+1
TEASPOONS ML BAKING SODA
¼ 1.3
TEASPOON ML SALT
Peanut butter filling
½ 118
CUP ML PEANUT BUTTER
crunchy style
3 7.1E+2
CUPS ML POWDERED SUGAR
sifted
4 6E+1
TABLESPOONS ML MILK
1 5
TEASPOON ML VANILLA EXTRACT

Directions

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 Arrow up button

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Nutrition Facts

Serving Size 416g (14.7 oz)
Amount per Serving
Calories 1851 48% 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?
Trans-fat Free, High Fiber
 

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