Peanut Butter Sandwich Cookies

Recipe View Preheat your oven to 375 degrees F (190 degrees C). (5 minutes)

Recipe View In a large mixing bowl, cream together the shortening, 1 cup of creamy peanut butter, white sugar, and brown sugar until light and fluffy. (5 minutes)

Recipe View Add 1 teaspoon of vanilla extract and then the eggs, one at a time, beating well after each addition. (3 minutes)

Recipe View In a separate, small bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the creamy peanut butter mixture, mixing until just combined. Be careful not to overmix. (7 minutes)

Recipe View Shape the dough into 1-inch balls and place them on an ungreased cookie sheet, leaving about 2 inches of space between each ball. Flatten each ball gently with a fork, creating a criss-cross pattern. (10 minutes)

Recipe View Bake for 7-8 minutes, or until the edges are lightly golden brown. Keep a close eye on them to prevent over-baking, which can make them dry. (8 minutes)

Recipe View Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely. (15 minutes)

Recipe View To make the filling: In a small bowl, combine the 1/2 cup of creamy peanut butter, confectioners' sugar, 1 teaspoon of vanilla extract, and milk. Add the milk gradually, until you achieve a creamy, frosting-like consistency. (5 minutes)

Recipe View Once the cookies are completely cool, spread a generous amount of the peanut butter filling on the flat side of one cookie and top with another cookie to create a sandwich. (10 minutes)