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Peanutbutter Sandwich Cookies

 
One serving costs about $0.84

$0.84 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 dessert
spoonacular Score:3%

Spoonacular Score: 3%

 

The recipe Peanutbutter Sandwich Cookies can be made in around 45 minutes. This recipe makes 6 servings with 784 calories, 13g of protein, and 42g of fat each. For 84 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. Not a lot of people really liked this dessert. This recipe from Foodista has 1 fans. If you have heavy cream, semisweet choc, egg, and a few other ingredients on hand, you can make it. Overall, this recipe earns a rather bad spoonacular score of 39%. Try Chocolate Peanutbutter Cupcakes, Chocolate Peanutbutter Cookie Bars - Gluten Free & Vegan, and Chocolate Peanutbutter Rice Crispy Treats-Refined Sugar free (Plus a lunchbox organizing tip!) for similar recipes.

Cream Sherry, Madeira, and Prosecco are great choices for Sandwich Cookies. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "

» Get this wine on Amazon.com

Ingredients

Servings:
0.5 tsps
0.5 tsps baking soda
baking soda
0.5 cup
0.5 cup light firmly brown sugar
light firmly brown sugar
0.5 cup
0.5 cup light firmly brown sugar
light firmly brown sugar
1.5 cups
1.5 cups confectioners' sugar
confectioners' sugar
1 large
1 large egg
egg
132.09 mL
132.09 mL flour
flour
3 Tbsps
3 Tbsps heavy cream
heavy cream
0.25 cup
0.25 cup unsalted roasted peanuts
unsalted roasted peanuts
1.23 mL
1.23 mL salt
salt
0.25 cup
0.25 cup semisweet choc
semisweet choc
0.75 cup
0.75 cup smooth peanut butter
smooth peanut butter
0.5 cup
0.5 cup sugar
sugar
119.93 mL
119.93 mL unsalted butter
unsalted butter
1 tsp
1 tsp vanilla extract
vanilla extract
0.5 tsps baking soda
0.5 tsps
baking soda
0.5 cup light firmly brown sugar
0.5 cup
light firmly brown sugar
0.5 cup light firmly brown sugar
0.5 cup
light firmly brown sugar
1.5 cups confectioners' sugar
1.5 cups
confectioners' sugar
1 large egg
1 large
egg
132.09 mL flour
132.09 mL
flour
3 Tbsps heavy cream
3 Tbsps
heavy cream
0.25 cup unsalted roasted peanuts
0.25 cup
unsalted roasted peanuts
1.23 mL salt
1.23 mL
salt
0.25 cup semisweet choc
0.25 cup
semisweet choc
0.75 cup smooth peanut butter
0.75 cup
smooth peanut butter
0.5 cup sugar
0.5 cup
sugar
119.93 mL unsalted butter
119.93 mL
unsalted butter
1 tsp vanilla extract
1 tsp
vanilla extract

Equipment

hand mixer
hand mixer
offset spatula
offset spatula
baking sheet
baking sheet
butter knife
butter knife
oven
oven
bowl
bowl
hand mixer
hand mixer
offset spatula
offset spatula
baking sheet
baking sheet
butter knife
butter knife
oven
oven
bowl
bowl


Instructions

  1. To make the cookies
  2. Heat the oven to 350F. Line two baking sheets with parchment. In a medium bowl, sift together the two flours, baking soda, and salt. In the bowl of an electric mixer, cream the butter, peanut butter, and sugars with the paddle attachment until light and fluffy. Add the vanilla and egg; continue creaming until smooth and fluffy, about 3 min. with an electric mixer (longer by hand). Stir in the flour mixture by hand just until it's incorporated; don't over mix or the cookies will be tough. Drop heaping tablespoonfuls of batter, spaced about 2 inches apart, onto the lined baking sheets. With floured fingers, flatten each dab of batter into a 2-inch round. Bake until the cookies are puffed and golden, 12 to 14 min., rotating the baki
  3. While the cookies cool, make the filling
  4. In a small bowl, cream the confectioners' sugar, butter, and peanut butter until smooth. Add the heavy cream; continue creaming until smooth and fluffy. Stir in the chopped peanuts and chocolate.
  5. To assemble
  6. Transfer the cooled cookies to a work surface, flipping half of them over. With an offset spatula or a butter knife, spread a scant teaspoon of filling onto each turned-over cookie. Set another wafer on top of each filled cookie, pressing gently to spread the filling. Store sealed at room temperature or in the refrigerator.

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

Price Breakdown

Cost per Serving: $0.89
Ingredient
½ cups light firmly brown sugar
½ cups light firmly brown sugar
1.5 cups confectioners' sugar
1 large egg
250 mLs flour
3 tablespoons heavy cream
¼ cups unsalted roasted peanuts
¼ cups semisweet choc
¾ cups smooth peanut butter
½ cups sugar
125 mLs unsalted butter
1 teaspoon vanilla extract
Price
$0.35
$0.35
$0.58
$0.27
$0.18
$0.24
$0.25
$0.98
$0.69
$0.14
$1.03
$0.30
$5.37

Nutritional Information

Quickview
853 Calories
12g Protein
42g Total Fat
111g Carbs
4% Health Score
Limit These
Calories
853k
43%

Fat
42g
65%

  Saturated Fat
17g
110%

Carbohydrates
111g
37%

  Sugar
88g
98%

Cholesterol
82mg
28%

Sodium
337mg
15%

Alcohol
0.23g
1%

Caffeine
6mg
2%

Get Enough Of These
Protein
12g
26%

Manganese
0.88mg
44%

Vitamin B3
6mg
33%

Vitamin E
3mg
26%

Magnesium
88mg
22%

Phosphorus
201mg
20%

Folate
79µg
20%

Selenium
13µg
20%

Copper
0.32mg
16%

Vitamin B1
0.23mg
16%

Vitamin B2
0.25mg
15%

Iron
2mg
14%

Vitamin A
658IU
13%

Fiber
3g
13%

Vitamin B6
0.22mg
11%

Potassium
359mg
10%

Zinc
1mg
10%

Vitamin B5
0.76mg
8%

Calcium
72mg
7%

Vitamin D
0.59µg
4%

Vitamin K
2µg
2%

Vitamin B12
0.13µg
2%

covered percent of daily need

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