Peanut Butter Stacks

Oxmoor House
Children will enjoy sandwiching peanut butter cup candies between classic peanut butter cookies.
1 dozen


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1/2 cup butter or margarine, softened
1/2 cup chunky peanut butter
1 cup firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 (.9-ounce) peanut butter cup candies


Beat butter and peanut butter at medium speed of an electric mixer until creamy; gradually add sugar, beating well. Add egg and vanilla; beat well.

Combine flour, soda, and salt; add to butter mixture, beating well. Cover and chill dough 1 hour.

Shape dough into 24 balls; place half of dough balls 2" apart on a lightly greased cookie sheet. Dip a fork in water and flatten cookies in a crisscross pattern.

Bake at 350° for 10 minutes. Cool slightly on cookie sheet; transfer to a wire rack. Let cool.

Place remaining dough balls on greased cookie sheet; repeat crisscross procedure with fork. Bake at 350° for 8 minutes. Let cool slightly; turn cookies over on cookie sheet, so crisscross pattern is down. Place a peanut butter cup candy on each cookie.

Bake an additional 2 minutes or until candies soften. Remove from oven. Top each with a baked cookie, pressing to form sandwiches.

Created date

August 2009