Children will enjoy sandwiching peanut butter cup candies between classic peanut butter cookies.

Recipe by Oxmoor House January 1995

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Recipe Summary

Yield:
1 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Christmas with Southern Living 1995

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