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Crunchy Peanut Butter Cookie Sandwiches

 
One serving costs about $0.41

$0.41 per serving

1 people like this recipe

1 likes

This recipe is ready in 165 minutes

Ready in 2 hours and 45 minutes

12 vegetarian,lacto ovo vegetarian dessert
spoonacular Score:32%

Spoonacular Score: 32%

 

Crunchy Peanut Butter Cookie Sandwiches is a dessert that serves 12. For 41 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. Watching your figure? This lacto ovo vegetarian recipe has 484 calories, 9g of protein, and 32g of fat per serving. 1 person were glad they tried this recipe. Head to the store and pick up vanillan extract, baking soda, butter, and a few other things to make it today. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately 2 hours and 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 27%, which is rather bad. Similar recipes are Peanut Butter and Jelly Cookie Sandwiches, Peanut Butter and Jelly Cookie Sandwiches, and Peanut Butter Chocolate Cookie Sandwiches.

Cookie Sandwich works really well with Cream Sherry, Port Wine, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.

» Get this wine on Amazon.com

Ingredients

Servings:
0.5 tsps
0.5 tsps baking powder
baking powder
0.75 tsps
0.75 tsps baking soda
baking soda
0.5 cup
0.5 cup brown sugar
brown sugar
0.5 cup
0.5 cup brown sugar
brown sugar
0.5 cup
0.5 cup butter
butter
1 cup
1 cup confectioners' sugar
confectioners' sugar
1
1  egg
egg
1.25 cups
1.25 cups flour
flour
0.5 cup
0.5 cup granulated sugar
granulated sugar
0.33 cup
0.33 cup heavy cream
heavy cream
0.5 cup
0.5 cup peanut butter
peanut butter
1 cup
1 cup peanut butter
peanut butter
0.25 tsps
0.25 tsps salt
salt
5 Tbsps
5 Tbsps unsalted butter
unsalted butter
0.75 tsps
0.75 tsps vanilla extract
vanilla extract
0.5 tsps baking powder
0.5 tsps
baking powder
0.75 tsps baking soda
0.75 tsps
baking soda
0.5 cup brown sugar
0.5 cup
brown sugar
0.5 cup brown sugar
0.5 cup
brown sugar
0.5 cup butter
0.5 cup
butter
1 cup confectioners' sugar
1 cup
confectioners' sugar
1  egg
1
egg
1.25 cups flour
1.25 cups
flour
0.5 cup granulated sugar
0.5 cup
granulated sugar
0.33 cup heavy cream
0.33 cup
heavy cream
0.5 cup peanut butter
0.5 cup
peanut butter
1 cup peanut butter
1 cup
peanut butter
0.25 tsps salt
0.25 tsps
salt
5 Tbsps unsalted butter
5 Tbsps
unsalted butter
0.75 tsps vanilla extract
0.75 tsps
vanilla extract

Equipment

hand mixer
hand mixer
baking sheet
baking sheet
wire rack
wire rack
oven
oven
spatula
spatula
bowl
bowl
hand mixer
hand mixer
baking sheet
baking sheet
wire rack
wire rack
oven
oven
spatula
spatula
bowl
bowl


Instructions

  1. Mix ingredients for cookie dough: combine sugars, peanut butter, butter and egg in large bowl.
  2. Stir in the remaining ingredients to complete the cookie dough (flour, baking soda & powder, and salt).
  3. Cover and refrigerate dough for about two hours (until firm).
  4. Heat oven to 375F.
  5. Shape the cookie dough into 1 1/4-inch balls, placing on an ungreased cookie sheet, about three inches apart.
  6. Flatten with a fork that is covered in sugar, creating a pattern of your choosing (the crisscross pattern is popular)
  7. Bake for about 9 or 10 minutes, until cookies are light golden brown.
  8. While baking, make the peanut butter filling: Using an electric mixer with the paddle attachment, mix the confectioners' sugar, peanut butter, butter, vanilla, and salt on the medium-low speed, scraping the sides down with a rubber spatula, until creamy.
  9. Add the heavy cream & beat on high until the mixture becomes light & smooth.
  10. Refrigerate for a couple minutes if you'd like. (Use your judgement depending on how far along your cookies are)
  11. Once cookies are done, remove from oven and cool directly on cookie sheet for five minutes, then transfer to a wire rack to continue cooling.
  12. Spread a generous tablespoon or two of the peanut butter filling on a cookie and sandwich with another for a deliciously decadent peanut butter cookie sandwich!!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.44
Ingredient
½ teaspoons baking powder
½ cups brown sugar
½ cups brown sugar
½ cups butter
1 cup confectioners' sugar
1 egg
1.25 cups flour
½ cups granulated sugar
⅓ cups heavy cream
½ cups peanut butter
1 cup peanut butter
5 tablespoons unsalted butter
¾ teaspoons vanilla extract
Price
$0.01
$0.35
$0.35
$0.97
$0.39
$0.24
$0.21
$0.14
$0.43
$0.46
$0.92
$0.60
$0.22
$5.30

Nutritional Information

Quickview
518 Calories
9g Protein
31g Total Fat
53g Carbs
2% Health Score
Limit These
Calories
518k
26%

Fat
31g
49%

  Saturated Fat
12g
80%

Carbohydrates
53g
18%

  Sugar
39g
44%

Cholesterol
53mg
18%

Sodium
347mg
15%

Get Enough Of These
Protein
9g
19%

Manganese
0.58mg
29%

Vitamin B3
5mg
25%

Vitamin E
3mg
23%

Magnesium
60mg
15%

Phosphorus
142mg
14%

Folate
54µg
14%

Selenium
7µg
11%

Vitamin B1
0.15mg
10%

Vitamin A
499IU
10%

Vitamin B2
0.16mg
10%

Copper
0.17mg
8%

Vitamin B6
0.17mg
8%

Iron
1mg
8%

Fiber
1g
8%

Potassium
236mg
7%

Zinc
1mg
7%

Calcium
53mg
5%

Vitamin B5
0.51mg
5%

Vitamin D
0.27µg
2%

Vitamin K
1µg
1%

Vitamin B12
0.07µg
1%

covered percent of daily need

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