Zutaten für Peanut Butter Cream Sandwich Cookies
- 3/4 cup chunky peanut butter
- 1/2 cup shortening
- 1 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- All Purpose Flour
- Granulated Sugar
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Zubereitung von Peanut Butter Cream Sandwich Cookies
- Preheat oven to 350°F (175°C).
- In a medium bowl, cream together 1/2 cup peanut butter and 1/2 cup shortening using an electric mixer on medium speed for 30 seconds.
- Add 1 cup packed brown sugar, 1 large egg, and 1 teaspoon vanilla extract.
- Beat until well combined, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together 1 teaspoon baking soda and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, along with 2 1/2 cups all-purpose flour, beating until just combined. Stir in any remaining flour.
- Roll dough into 1-inch balls.
- Place balls 1 1/2 inches apart on ungreased baking sheets.
- Flatten each ball by pressing with a fork dipped in granulated sugar, making a crisscross pattern.
- Bake for 7-8 minutes, or until edges are lightly golden.
- Cool cookies on baking sheets for 1 minute before transferring to a wire rack to cool completely.
- For the Peanut Butter Cream Filling: In a medium bowl, combine 3/4 cup chunky peanut butter, 3/4 cup marshmallow cream, 3 tablespoons milk, 3/4 teaspoon ground cinnamon, and 1/4 teaspoon ground cumin. Mix until smooth and creamy.
- Once cookies are completely cool, spread about 1 teaspoon of peanut butter cream filling onto the flat side of one cookie. Top with another cookie to make a sandwich.
- Store cookies in an airtight container at room temperature for up to 3 days. Unfilled cookies can be frozen for up to one month.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
27g
Fat
3g
Carbs
3g
