Fancy Cookies: Peanut Butter Sandwich

I have a few holiday cookies that I make each year (like cream horns and decorated cut-outs) but I also like adding a few new varieties to the mix. This year I'm adding this tasty peanut butter sandwich cookie.

I'm a big peanut butter fan and these cookies don't disappoint. Tender peanut butter cookies are filled with peanut butter and marshmallow creme - similar to fluffernutters.  If you prefer less peanut butter, consider using a chocolate or hazelnut filling.

Sandwich cookies are as easy as drop cookies but seem much fancier. These come together fast and hold well in the freezer. 

Combine butter or margarine and peanut butter. 

Add sugars, baking soda and powder.

Add eggs, vanilla and flour.

Using a small dasher, place batter on a cookie sheet.
Bake for 7-8 minutes at 375 degrees.

Combine filling ingredients, beating until well combined.

Place filling between cookies. Enjoy!

Peanut Butter Cookies

adapted from Better Homes and Gardens

makes about two dozen sandwich cookies

1/2 cup butter or margarine

1/2 cup chunky or smooth peanut butter

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 tsp baking soda

1/2 tsp baking powder

1 egg

1/2 tsp vanilla

1 1/4 cups all-purpose flour

Preheat oven to 375 degrees. Combine butter/margarine and peanut butter. Beat on medium high speed for 30 seconds. Add sugars, baking soda and baking powder. Beat in egg and vanilla until combined. Stir in flour.

Scoop dough using a 1-inch dasher. Roll in granulated sugar if desired. Place on baking sheet 1 inch apart. Bake in preheated oven for 7-8 minutes. Cool. 

Peanut Butter Cream Filling
3/4 cup chunky or smooth peanut butter
3/4 cup marshmallow creme
3 Tbsp milk
1/2 tsp ground cinnamon
3 Tbsp powdered sugar

In a medium bowl whisk together peanut butter, marshmallow creme, milk and cinnamon. Gradually whisk in powdered sugar.

Assemble: Turn half of baked cookies so bottom side is up and top each with about a teaspoon of filling. Top each with a second cookie. Serve.