Peanut Butter Cream Sandwich Cookies

If you like Nutter Butter cookies, you will enjoy these as well. Traditional peanut butter cookies are made extra special sandwiched with a peanut butter and marshmallow cream filling. They are easy to make but look and taste like they took a lot of effort!

This recipe comes from a magazine clipping I keep in my binder, but I don't know which magazine it was!

Peanut Butter Cream Sandwich Cookies

Cookie:

1/2 cup chunky peanut butter
1/2 shortening
1 cup brown sugar
1 egg
1 tsp. vanilla
1 tsp. baking soda
1/8 tsp. salt
1-1/4 cups flour

Cream Filling:

3/4 cups chunky peanut butter
3/4 cup marshmallow creme
3 TB milk


Preheat oven to 350-F.

In a large bowl, beat peanut butter and shortening with electric mixer on medium speed for 30 seconds.  Add brown sugar, egg, and vanilla.  Beat until combined. 

Beat in baking soda, salt and as much flour as you can. Stir in any remaining flour.

Form dough into balls, using a level teaspoon each.  Place 1-1/2 inches apart on ungreased cookie sheet. Flatten a bit by making crisscross marks with a fork dipped in flour.

Bake 6-7 minutes or until edges are lightly browned. Cool on baking sheet for a minute, then transfer to a wire rack to cool.

Whisk together ingredients for Peanut Cream Filling. Spread one teaspoon filling on flat side of half of cookie. Top with another cookie. 

Store in airtight container at room temperature up to 3 days.