Peanut Butter Sandwich Cookies with Fudge Frosting Recipe

For the Peanut Butter Cookies:

• ¼ cup (57 g) butter
• ¼ cup (57 g) Crisco shortening
• ½ cup (132 g) creamy peanut butter
• ½ cup (100 g) granulated sugar
• ½ cup (100 g) light brown sugar, gently packed
• 2 large eggs
• ½ tsp vanilla extract
• 1 ½ cups (180 g) all-purpose flour (stir, spoon & level)
• 1 tsp baking soda
• ¼ tsp salt
• ¼ cup (50 g) granulated sugar for rolling

For the Fudge Frosting:

• ¼ cup (57 g) butter
• 1 ½ Tbsp unsweetened cocoa powder
• 3 Tbsp milk
• 2 cups (240 g) powdered sugar
• 1 tsp vanilla

• Preheat oven to 375°F (190°C). In a mixing bowl, cream together the butter, shortening, peanut butter, granulated sugar, and brown sugar until light and fluffy, about 1 to 2 minutes. Add eggs one at a time, mixing after each addition, then stir in the vanilla.
• In a separate bowl whisk together the flour, baking soda, and salt. Gently stir the dry ingredients into the wet ingredients until just combined. The dough will be very soft—do not overmix.
• Pour ¼ cup of granulated sugar into a shallow bowl. Roll the dough into ½‑inch balls, then roll each ball in the sugar. Place on an ungreased baking sheet and bake for 6 to 8 minutes, until set but not browned. Avoid overbaking so the cookies remain soft. Let the cookies rest on the baking sheet for 2 to 3 minutes, then transfer to a cooling rack.
• For the frosting, combine butter, cocoa, and milk in a small saucepan and bring to a gentle boil. Remove from heat and whisk in the powdered sugar and vanilla. Beat until smooth.
• Spread or pipe frosting between two cookies to make sandwiches. Repeat with remaining cookies and enjoy.