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Homemade Peanut Butter Sandwich Cookies

Take inspiration from the cookie aisle, and make homemade batches of familiar favorites.

Source: Everyday Food, April 2009
Total Time Prep Yield



Cook's Notes

Freezing the dough for an hour makes it firm so it's easier to slice. Use a small paring knife for a clean and even cut. To freeze this dough for future use, wrap it well and keep in freezer up to 3 months.

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How would you rate this recipe?
  • _James_
    4 FEB, 2015
    Would it be possible to swap out the whole milk for the filling with condensed milk? Bet tha'd be super yummy !
  • Mary Jane Smith
    9 FEB, 2013
    I just baked these. The cookie part is pretty dull and the filling is WAY too thin to create a sturdy filling that looks like the picture. I wouldn't make this recipe again.
  • uujerri
    11 SEP, 2012
    Can this dough be rolled out?
  • Sandra7824
    28 JUL, 2011
    Cookie part = peanuty and good. Filling part = okay Together = delicious!
  • emiliarose
    19 MAY, 2011
    I ended up overmixing this as I felt it was the only way to get all the ingredients to mix properly- this meant I had a crumb-like misture that I then had to press into a dough which took a lot of work. They were delicious though!
  • CTAmy
    17 MAY, 2009
    These are so delicious...a peanut butter lover's dream!
  • anniequinn
    4 MAY, 2009
    I spread some with leftover chocolate icing and the peanut butter icing. I made others by mixing the peanut butter icing with some strawberry jam. They were all very yummy.
  • kitkat0708
    28 APR, 2009
    Try dipping them in chocolate, I bet that would be good.
  • sandybnfla
    27 APR, 2009
    These cookies are wonderful. My husband is a cookie monster and peanut butter is his very favorite He loves these! A little more trouble than regular PB cookies, but they are worth it.
  • Abobrinha
    26 APR, 2009
    marycandle - if I am not too late, place the dough on waxed paper or plastic, roll it in a regular log and then shape it into a brick.

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