Cookie Monday!~Peanut Butter Sandwich Cookies~ Guest Post From Butter Basil & Breadcrumbs
Today I am running out of time to get this posted! But I wanted to quickly take some time and thank Prudy from Butter Basil & Breadcrumbs for this delicious #Cookie Monday Post! =)
Take it away my friend:
I was so happy when Emily asked me to share a recipe for cookie Monday…It is such a pleasure to be here!
Emily and I met quite a few months ago, and became fast friends. She’s been such a joy, and such a wonderful help to me in these last few months, teaching me everything she has learned about blogging. I truly enjoy our friendship, and feel blessed to have met her.
So when Emily asked me to share a cookie recipe, I was more than happy to join in on the fun! I wanted to make something special for Emily, because I adore her… and I decided to go with a peanut butter sandwich cookie with peanut butter and chocolate fudge swirl filling.
Because I can’t bake to save my life, it had to be an easy cookie, but one that would look like it took all day in the kitchen.,. You know, like I know what I’m doing in the baking department. And if anyone of you are anything like me… then this is the cookie for you! It’s easy. It’s pretty. And it’s delicious!
It’s the cookie to impress.
Thank you, Emily…for including me on Cookie Monday…It is truly an honor to be here… and even more so to call you my friend..
Peanut Butter Sandwich Cookies with Peanut Butter and Chocolate Fudge Swirl Filling
The Peanut Butter Cookie
1/2 cup butter
1/2 cup vegetable shortening (such as Crisco)
1 cup peanut butter
2 eggs
1 tsp vanilla
1 1/4 cups brown sugar
3/4 cup granulated sugar
2 1/2 cups flour
2 tsp baking soda
1 tsp salt
Small bowl of granulated sugar for rolling the cookie dough
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
In a small mixing bowl, combine the flour, baking soda, and salt. Set aside until ready to use.
In a large mixing bowl, cream together the butter, vegetable shortening, peanut butter, eggs, vanilla, brown sugar, and granulated sugar until fluffy.
Add the flour mixture to the creamed mixture, and beat until fully combined.
Roll the dough into 1” balls, and roll around in granulated sugar. Place the cookie dough balls about 2” apart onto the parchment paper lined baking sheet, and with a fork, press lightly to flatten each ball with a criss-cross pattern.
Bake for 10-12 minutes. Remove from the oven, and let sit for 3 minutes before removing from baking sheet. Cool completely on a cooling rack.
Fill a pastry bag with half peanut butter filling, and half chocolate fudge filling. Choose two cookies that are the same size, and begin filling them by piping the filling onto the bottom of one cookie, and top it off with the second cookie, making sure the the bottoms of the cookies are to the inside of the sandwich. Repeat with remaining cookies.
Store in a plastic container with a lid for up to a week (if they last that long!). Makes 3 dozen sandwich cookies.
The Peanut Butter Filling
6 cups powdered sugar
1 cup peanut butter
1/2 tsp salt
2 tsp vanilla
1/4 to 1/3 cup milk
Combine all ingredients in a large mixing bowl. Start with 1/4 cup milk, and slowly add more until the filling reaches the consistency you desire. (You want it to be light enough to pipe through the pastry bag, but thick enough to hold the sandwich together. Mix on high speed until light and fluffy.
The Chocolate Fudge Filling
3 cups powdered sugar
1 cup dark cocoa powder
1/2 cup butter
1/4 tsp salt
1 tsp vanilla
1/4 to 1/3 cup milk
Combine all ingredients in a large mixing bowl. Start with 1/4 cup milk, and slowly add more until the filling reaches the consistency you desire. (You want it to be light enough to pipe through the pastry bag, but thick enough to hold the sandwich together. Mix on high speed until light and fluffy.
Catch Prudy On facbook! – Click here
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Ingredients
- 1/2 C. butter (Room Temp.)
- 1/2 C. Vegetable Shortening ( Such as Crisco )
- 1 C. peanut butter
- 2 eggs
- 1 tsp. vanilla
- 1 1/4 C. brown sugar
- 3/4 C. granulated sugar
- 2 1/2 C. flour
- 2 tsp. baking soda
- 1 tsp. salt
The Peanut Butter Filling
- 6 C. powdered sugar
- 1 C. peanut butter
- 1/2 tsp. salt
- 2 tsp. vanilla
- 1/4 - 1/3 C. milk
Chocolate Fudge Filling
- 3 C. powdered sugar
- 1 C. Dark Cocoa Powder
- 1/2 C. butter ( Room temp.)
- 1/4 tsp. salt
- 1 tsp. vanilla
- 1/4 - 1/3 C. milk
Ingredients
The Peanut Butter Filling
Chocolate Fudge Filling
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