Mennonite Peanut Butter Sandwich Cookies

By Kevin Williams

This is a recipe I found myself wishing I hadn't made....no, not because it's not tasty, but because it IS....man, these are good but now I find myself with a plate of these to eat.  Giving away food during a pandemic isn't so easy, so, yeah, I'll end up eating these. And I am sure my girls and wife will pitch in also.   These are an easy, classic peanut butter cookie with a chocolatey sauce smashed between them.  These are not whoopie pies in the classic sense because whoopie pies tend towards fluffier, cake-like cookies, whereas these are denser.

My girls are bored a lot during this pandemic so baking is one way which can pass time in a fun way.  But a messy way.  So, here are some scenes from our baking

These are good!

You need a good, creamy peanut butter

Farm fresh eggs...

the oats add a nice texture to the cookie

Aster stirs it all up

peanut butter cookies fresh out of the oven

adding the filling

press the cookies together....

A plate full of cookies!

Beatrice enjoyed it!

Baking with kids is always a challenge.  The recipe calls for two eggs and each girl wanted to crack an egg.  I always have them crack an egg into a separate cup so that if something goes wrong, it doesn't mess up the whole bowl of ingredients.  This time I saw a couple shells go into the couple after Beatrice cracker her egg and I then spent a few minutes searching -unsuccessfully - for the shell.  So I put the eggs into a colander and strained out the good stuff and, voila, we found shells.  I'm always battling butter in these recipes.   You can't just stir in a stick of rock, hard cold butter, but if you melt it, you'll throw off the chemistry of the baking.  I usually  split the difference and soften the butter in the microwave but I'm never fully satisfied with that outcome.

Mennonite Peanut Butter Sandwich Cookies

 

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Ingredients

• 1 c peanut butter
• ½ cup quick cookie oats
• ¼ cup honey
• 2 eggs
• 1 teaspoon vanilla extract
• 1 c shortening
• 3 c all purpose flour
• 1 c brown sugar, firmly packed
• 1 c granulated sugar
• 2 teaspoon baking soda
• ½ teaspoon salt
• FILLING:
• 1 cup of confectioners sugar
• ½ cup of chocolate syrup
• 2 tablespoons peanut butter
• 1 teaspoon vanilla

Instructions

1. In large mixing bowl, combine everything well. Mix well. Chill dough for 1 hour in the fridge.
2. Preheat oven to 375F. Place 1 large tablespoon of cookie dough 1 inch apart and flatten with a fork. Bake for 10 minutes. Let cool slightly and remove from pan. Cool on a cookie rack.
3. Mix filling until smooth consistency and then put two tablespoons on the flat side of a cookie and then press a cookie on top.

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