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Peanut Butter Sandwich Cookies

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Peanut Butter Sandwich Cookies
  • Prep 50 min
  • Total 4 hr 20 min
  • Servings 18
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Mmm! Peanut butter cookies are doubly good when you sandwich two cookies with chocolate frosting.
Updated Sep 22, 2010

Ingredients

Make With
Make With
Gold Medal Flour

Steps

  • 1
    In large bowl, beat sugars, peanut butter, shortening, butter and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, baking powder and salt. Cover; refrigerate about 3 hours or until firm.
  • 2
    Heat oven to 375°F. Shape dough into 1 1/4-inch balls. On ungreased cookie sheet, place balls about 3 inches apart. Flatten slightly in crisscross pattern with fork dipped in flour.
  • 3
    Bake 9 to 10 minutes or until light brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Spread chocolate frosting between bottoms of pairs of cookies.

Tips from the Betty Crocker Kitchens

  • tip 1
    Pack a stack of cookies in a see-through bag, and tie with ribbon for gifting or selling at bake sales.

Nutrition

280 Calories, 15g Total Fat, 3g Protein, 33g Total Carbohydrate, 24g Sugars

Nutrition Facts

Serving Size: 1 Sandwich Cookie
Calories
280
Calories from Fat
130
Total Fat
15g
23%
Saturated Fat
4 1/2g
24%
Trans Fat
2 1/2g
Cholesterol
20mg
6%
Sodium
230mg
10%
Potassium
150mg
4%
Total Carbohydrate
33g
11%
Dietary Fiber
0g
0%
Sugars
24g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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