Peanut Butter Shortbread Sandwich Cookies Recipe

Name: Peanut Butter Shortbread Sandwich Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE PEANUT SHORTBREAD:; 1 whole Egg; 1/2 cups Sugar; 1 stick Unsalted Butter, At Room Temperature; 1 Tablespoon Peanut Butter; 1 teaspoon Vanilla; 2 cups All-purpose Flour; 1/2 cups Peanuts, Crushed; 1/2 teaspoons Salt; FOR THE PEANUT BUTTER FILLING:; 1 ounce, weight Cream Cheese; 2 ounces, weight Prepared Whipped Topping, Like Cool Whip (or Fresh Whipped Cream); 2 Tablespoons Sugar; 1/4 cups Peanut Butter; 1 teaspoon Vanilla; 1 pinch Sea Salt; 1 Tablespoon Milk, Only If Needed

Servings: persons

FOR THE PEANUT SHORTBREAD:
1 whole Egg
1/2 cups Sugar
1 stick Unsalted Butter, At Room Temperature
1 Tablespoon Peanut Butter
1 teaspoon Vanilla
2 cups All-purpose Flour
1/2 cups Peanuts, Crushed
1/2 teaspoons Salt
FOR THE PEANUT BUTTER FILLING:
1 ounce, weight Cream Cheese
2 ounces, weight Prepared Whipped Topping, Like Cool Whip (or Fresh Whipped Cream)
2 Tablespoons Sugar
1/4 cups Peanut Butter
1 teaspoon Vanilla
1 pinch Sea Salt
1 Tablespoon Milk, Only If Needed

1
["Preheat the oven to 350 F.", "Add the egg and sugar to a bowl and beat together using a stand or hand mixer. Add in the butter, peanut butter and vanilla and continue beating until incorporated.", "In a separate bowl sift together the flour, crushed peanuts and salt then add it into the egg mixture. Note that, if you're using a hand mixer, you may find it easier to incorporate the flour by hand with a spoon since the dough will be thick. Cover bowl with plastic wrap and refrigerate for about 20 minutes while you make the filling.", "Make the filling by beating together the cream cheese, whipped topping, sugar, peanut butter, vanilla and salt in a medium sized bowl. If the mixture seems too thick to spread, you can add the milk to thin it out.", "Remove dough from the refrigerator. If you're just making round cookies, scoop out about an ounce of dough, place on a cookie sheet lined with parchment paper and flatten out each scoop with the palm of your hand. If you'd like to make cut out cookies, roll the dough out on the parchment paper lined tray, to your desired thickness. Then cut with your favorite cutter but leave the cookie in place and simply peel the extra dough away from the sides. You can keep the cookies pretty close together because this dough will not spread. Re-roll the scraps of dough to make additional cookies.", "Bake for approximately 12 minutes. When done, the cookie edges will only be barely browned and the cookie itself will still be soft. Remove from the oven and let cookies rest on the baking sheet for a few minutes until the cookies harden a bit. Then transfer them to a wire rack to finish cooling.", "Once cooled, place a heaping teaspoon of filling between two cookies and sandwich them together. Refrigerate leftovers.", "Using a 3"" cutter I got 24 cookies which made a dozen sandwiched cookies."]

829

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE PEANUT SHORTBREAD:, 1 whole Egg, 1/2 cups Sugar, 1 stick Unsalted Butter, At Room Temperature, and more.

Yes, Peanut Butter Shortbread Sandwich Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Peanut Butter Shortbread Sandwich Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions