Yield: Yields eighteen 2-1/2-inch sandwiches.
This peanut butter cookie is head and shoulders above the others; it’s a hefty sandwich cookie with great peanut flavor in both the chocolate-flecked cream filling and the crunchy-light cookie. This recipe can be mixed by hand or in an electric mixer—just be sure to use smooth peanut butter rather than chunky. You’ll get good results with Skippy.
Instead of cross-hatching with a fork, use your fingers to press and decorate.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I've made these many times since I first saw them in the Fine Cooking "Chocolate" magazine about 3 or 4 years ago. Friends and family are crazy about them! I really won't ever make a different peanut butter cookie. This one is all we need!Thank you!(Here is a link to my instagram with a picture of the ones I made last night!) https://instagram.com/p/6v7ZO9sf92/?taken-by=mizzjomoxie
I somehow got an older version of this recipe when I printed it out so mine didn't turn out as good. They definitely need the entire 12 - 14 minutes to cook and you also really need to press them down. They don't spread very much. I will try them again by pressing them down and cooking a little longer. Mine were a bit chewy.
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?