Peanut Butter Sandwich Cookies with Fudge Frosting
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Chewy Peanut Butter Cookies are sandwiched between a simple Fudge Frosting to create an ultimate peanut butter chocolate cookie worth devouring!
Hi readers! My name is Lauren and I blog over at TastesBetterFromScratch.com, where I share yummy, easy homemade recipes your family will love! I’m so happy to fill in for Amber while she prepares to have her new baby! I knew I wanted to share a dessert with you, because dessert really does taste better before dinner, right?! 😉
When I’m hankering for something sweet, my go-to is usually cookies. My favorite chocolate chip cookies, these yummy ranger cookies, or my all time favorite peanut butter cookies! This peanut butter cookie recipe is the best!!! They are soft and chewy and just perfect! But they’re over-the-top good with this amazing fudge frosting sandwiched between them! I hope you get the chance to try these! Enjoy!
For the Peanut Butter Cookies:
- 1/4 cup butter
- 1/4 cup Crisco shortening
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 medium eggs
- 1/2 tsp vanilla
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 cup granulated sugar for rolling
For the Fudge Frosting:
- 1/4 cup butter
- 1 1/2 Tbsp unsweetened cocoa powder
- 3 Tbsp milk
- 2 cups powdered sugar
- 1 tsp vanilla
- Preheat oven to 375 degrees Fahrenheit. In a mixing bowl cream together the butter, shortening, peanut butter, granulated sugar, and brown sugar until light and fluffy, 1 to 2 minutes. Add eggs, mixing after each addition. Mix in the vanilla.
- In a separate bowl whisk together flour, baking soda, and salt. Stir dry ingredients into the wet ingredients and mix gently to combine. (Don't overmix!--The dough will be very soft).
- Pour ¼ cup of granulated sugar into a bowl. Roll dough into ½ inch size balls and then roll in sugar. Place on an ungreased cookie sheet and bake for 6 to 8 minutes, until set, but not browned. You really don't want to over-bake the cookies or they will be hard. Remove from oven and allow the cookies to rest on baking sheet for 2 to 3 minutes, then transfer the cookies to a cooling rack.
- For the frosting: Put the butter, cocoa, and milk in a saucepan and bring to a boil. Remove from heat and mix in the powdered sugar and vanilla; beat well until smooth.
- Pipe or spread some frosting between two cookies. Repeat. Enjoy!
Nutrition Information:Yield: 12
Amount Per Serving: Unsaturated Fat: 0g