Peanut Butter & Chocolate Sandwich Cookies
June 21, 2020
"From our Saturday newspaper The Weekend West. Times are estimated."
- Serving Size: 1 (66.7 g)
- Calories 248.8
- Total Fat - 15.1 g
- Saturated Fat - 3.2 g
- Cholesterol - 90.4 mg
- Sodium - 226.3 mg
- Total Carbohydrate - 22.3 g
- Dietary Fiber - 1.5 g
- Sugars - 16.7 g
- Protein - 8.8 g
- Calcium - 28.2 mg
- Iron - 1 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Grease two large oven trays and line with baking paper.
Combine peanut butter, sugar, soda and egg in a large bowl and stir with a wooden spoon until well combined.
Roll level tablespoons of mixture into balls and place about 5cm apart on prepared trays and then gently press with a fork to flatten slightly.
Cook in a moderately slow oven (160C) for about 10 to 12 minutes, or until light golden and then remove and cool completely on trays.
Working with two cookies at a time, sandwich together with about 1 heaped teaspoon frosting.
Tips & Variations
- TIP! Smooth peanut butter can be replaced with crunchy peanut butter and filled cookies can be made up to four days ahead when stored in an airtight container.
- They used Betty Crocker Chocolate Frosting.