Peanut Butter Cream Sandwich Cookies

Peanut Butter Cream Sandwich Cookies (Adapted from BH&G)

For the dough

1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup peanut butter
8 tablespoons trans-fat free shortening (I use Spectrum Organic)
1 cup packed brown sugar
1 large egg
1 teaspoon vanilla
granulated sugar

For the filling

3/4 cup chunky peanut butter
3/4 cup marshmallow fluff
3 tablespoons milk
1/2 teaspoon cinnamon
3 tablespoons confectioners' sugar

To prepare the dough

Preheat oven to 350 degrees.

In a small bowl, whisk together flour, baking soda and salt.

In a large mixing bowl, beat together peanut butter and shortening until combined. Add brown sugar, egg and vanilla - beat until incorporated, scraping down the sides as needed. Add flour mixture and mix until combined.

Using a level teaspoon, scoop out the dough and roll each piece into a ball. Place balls onto baking sheets lined with parchment papers - using a fork dipped in granulated sugar, flatten each ball by making crisscross marks on top. Place into the oven and bake until the edges are lightly brown, about 7 to 8 minutes. Remove and set baking pans on a wire rack to cool for 1 minute - transfer cookies to the wire rack and let cool completely.

To prepare the filling

In a medium bowl, whisk together peanut butter, fluff, milk and cinnamon - add confectioners' sugar and mix until creamy. Spoon about one teaspoon worth of the filling onto the flat bottom of half the cookies - sandwich with remaining unfilled cookies.

Makes about 48 sandwich cookies.

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