This is a recipe for peanut butter lovers only! Hello?? Pick me! Pick me! These are the most peanut-y delights that I have made. They consist of a peanut butter cake base, filled with peanut butter candies, and topped with peanut butter buttercream! Oh heavens.
If you are a peanut butter lover, you need to add this to your list of MUST make recipes.
Are you ready? These cookies have peanut butter, peanut butter chips, Reese’s Pieces, and all of that deliciousness is wrapped around a Reese’s Peanut Butter Cup!
Obviously, if you are NOT a peanut butter fan (what is wrong with you?) these are not the cookies for you. I apologize to you for having to lose out on the amazingness of these cookies. If you’re allergic, how to do you live life?!?!? I really feel for you. Seriously. No sarcasm. THAT’s how bad I feel- bad enough to not be sarcastic! I would guess that you could substitute the peanut butter portions for a nut free alternatives, but I haven’t checked that out yet.
This is a pretty straightforward cookie recipe, so following the steps to combine the ingredients is relatively easy. When baking these cookies, you want to make sure that you wrap the dough entirely around the peanut butter cup. This will prevent any of the peanut butter cup/chocolate from escaping during baking. I didn’t have that problem, but if you do freezing the peanut butter cups ahead of time might help as well.
Seriously, this cookie has the BEST filling in the middle of it. I, literally, had to refrain from sticking my tongue into the bowl . . . while the beater was beating. It’s just that good. I took the beater off the second it was finished . . . and this is what happened.
I spent a lot of time working with my new camera this morning, and I think I have a couple of things figured out. Well, I do one minute, then can’t remember what I did to get the affect when I try to do it again! It’s coming though . . . and it hasn’t been in my possession 24 hours.
Peanut Butter Sandwich Cookies
Mmmmmmm . . . it was love at first taste.
Best new kitchen tool ever! It’s called the Measure All Cup by Pampered Chef! So easy and so handy. You can use solid, dry, or liquid ingredients. You just set it at your required amount, load it up, and then push the bottom out and every smidgen of the ingredient comes out! My hate on for molasses may be coming to an end.
Peanut Butter Sandwich Cookie Recipe
(recipe adapted from www.othersideoffifty.com)
1/2 cup chunky peanut butter
1/2 cup smooth peanut butter
1/2 cup shortening
1/2 cup butter, room temperature
2 cups brown sugar
2 tsp vanilla
2 tsp baking soda
1/4 tsp salt
1 1/4 cups all-purpose flour
1 cup whole wheat pastry flour (I used white as it was all that I had)
Cream together the peanut butters, shortening, butter and brown sugar in a large mixing bowl. Beat in the eggs and vanilla, scraping down the bowl and beaters after mixing. In a smaller bowl whisk together the baking soda, salt, and flours. Add flour mixture to the creamed mixture and mix well to combine.
Preheat oven to 350 degrees.
Drop dough by rounded teaspoonfuls two inches apart on ungreased baking sheet. Flatten slightly with a fork. (I used the plunger from my food processor.) Bake for 8-9 minutes. Remove from oven and let cool for a minute or two on baking sheet before moving to cooling rack to cool completely.
Peanut Butter Cream Filling
1 cup smooth peanut butter
1/2 cup shortening
1 1/2 cups marshmallow Fluff
1/3 cup milk
1 1/2 tsp cinnamon
2/3 cup powdered sugar in a mixing bowl beat together all ingredients except for the powdered sugar until smooth. Gradually add the powdered sugar and beat well to combine.
To assemble the sandwiches:
Take a tablespoonful of the peanut butter cream and place on bottom of one cookie. Take another cookie and place it, bottom side down, on top of the cream-topped cookie. Flatten slightly to spread the cream evenly.
Watch out for your tongue in the beaters when you make this!