I posted these again recently on another forum by request, and they came back with great reviews. One reviewer used 1/2 cup extra peanut butter in the batter, plus 1/4 cup extra peanut butter, 1/4 cup butter, and 5 Tbsp milk in the filling.
(My notes are in parentheses below).
PEANUT BUTTER SANDWICH COOKIES
INGREDIENTS:
1 cup butter, room temperature
1 cup creamy peanut butter (1/2 cup extra peanut butter recommended)
1 cup white sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
3 eggs
4 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
Filling:
1/2 cup creamy peanut butter (1/4 cup extra peanut butter recommended)
3 cups confectioners' sugar
1 teaspoon vanilla extract
5 to 6 Tablespoons milk (a second reviewer used 3-4 Tbsp, but did not add the extra 1/4 cup peanut butter)
DIRECTIONS:
Preheat oven to 375 F. (350 F for dark pans).
In a mixing bowl, cream butter, peanut butter, and sugars. Add vanilla. Add eggs one at a time, beating well after each addition. Mix flour, baking soda, and salt in a separate bowl. Add to mixture in mixing bowl.
Shape into 1-inch balls and place 2 inches apart on ungreased baking sheets. Flatten with tines of a fork.
Bake for 5 to 6 minutes (don't overbake). Cool on wire racks.
In a mixing bowl, combine and mix the filling ingredients until smooth. (Use an electric mixer). Spread on half of the cookies and top each with another cookie.
Yields: 5 dozen.
Edited from Donna's Premier Lodging Bed and Breakfast
(My notes are in parentheses below).
PEANUT BUTTER SANDWICH COOKIES
INGREDIENTS:
1 cup butter, room temperature
1 cup creamy peanut butter (1/2 cup extra peanut butter recommended)
1 cup white sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
3 eggs
4 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
Filling:
1/2 cup creamy peanut butter (1/4 cup extra peanut butter recommended)
3 cups confectioners' sugar
1 teaspoon vanilla extract
5 to 6 Tablespoons milk (a second reviewer used 3-4 Tbsp, but did not add the extra 1/4 cup peanut butter)
DIRECTIONS:
Preheat oven to 375 F. (350 F for dark pans).
In a mixing bowl, cream butter, peanut butter, and sugars. Add vanilla. Add eggs one at a time, beating well after each addition. Mix flour, baking soda, and salt in a separate bowl. Add to mixture in mixing bowl.
Shape into 1-inch balls and place 2 inches apart on ungreased baking sheets. Flatten with tines of a fork.
Bake for 5 to 6 minutes (don't overbake). Cool on wire racks.
In a mixing bowl, combine and mix the filling ingredients until smooth. (Use an electric mixer). Spread on half of the cookies and top each with another cookie.
Yields: 5 dozen.
Edited from Donna's Premier Lodging Bed and Breakfast