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Cookbook

 

PB Sandwich Cookies

Makes 30 sandwich cookies
Prep 30 minutes
Bake at 375 degrees F. for 8 to 10 minutes

 

There's peanut butter and marshmallow cream in every bite. Now the only question is: Do you eat the filling first?

 

1-1/3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1/2 cup butter, at room temperature
2 eggs
1 tablespoon milk
1 teaspoon vanilla
1-1/3 cups chunky peanut butter
1/4 cup peanuts, finely chopped
1-1/3 cups marshmallow cream

 

1. Heat oven to 375 degrees F.

2. Whisk together flour; baking soda and salt in a small bowl.

3. with a mixer on medium speed, beat sugars and butter in a medium-size bowl until blended. Beat in eggs, milk and vanilla. On low speed, gradually beat in flour mixture. Stir in 2/3 cup peanut butter.

4. Drop batter by rounded teaspoonfuls onto ungreased baking sheets, spacing 1-1/2 inches apart. Top each with 1/8 teaspoon chopped peanuts.

5. Bake in heated 375 degree oven 8 to 10 minutes, until golden. Cool cookies 2 minutes on baking sheets. Transfer to racks to cool completely.

6. Turn cookies flat side up. Spoon about 2 teaspoons marshmallow cream onto half of the cookies. Spread about 1 teaspoon peanut butter onto each remaining cookie, then invert on top of a marshmallow cream-topped cookie.

Buy the Book!

 

Family Circle Best-Ever Cakes & Cookies
Plus Pies, Tarts, and Other Desserts

Compiled by the Editors of Family Circle
Broadway Books, October 2001
Hardback, $24.95
288 pages with 28 full-color photographs
ISBN: 0-7679-0612-8
Recipe reprinted by permission.

 

Family Circle Best-Ever Cakes & Cookies

Recipes

 

Cookbook Profile Archive

This page created December 2001


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