Peanut Butter Coconut Cream Cookie Sandwiches Recipes

PEANUT BUTTER COOKIE SANDWICHES

Steps:

• Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
• Whisk the flour, oats, baking soda, baking powder, and salt together until combined. Set aside.
• In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the peanut butter, egg, and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed to combine. Add the dry ingredients to the wet ingredients and mix on low until combined.
• Scoop cookie dough into balls, about 2 heaping teaspoons of dough per cookie (almost 1 Tablespoon- any size around here is great), and arrange 3 inches apart on the baking sheets. Using the back of a measuring cup or drinking glass, gently press down on each dough ball to slightly flatten. Bake for 10-11 minutes or until edges are lightly browned and appear set.
• Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely before sandwiching.
• In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the frosting ingredients together until combined and smooth. Spread the frosting onto the flat side of one cookie and sandwich with the other. (Or you can use a piping tip- I used piping tip #12 to pipe the frosting onto the cookies before sandwiching.) Repeat with remaining.
• Cookies will stay fresh covered at room temperature for 3 days or in the refrigerator for 1 week.

SOFT & CHEWY COCONUT CREAM SANDWICH COOKIES

Steps:

• Beat dry cake mix, COOL WHIP, egg whites and 1-1/2 cups coconut in large bowl with mixer until blended. Refrigerate 2 hours.
• Heat oven to 375°F. Roll dough into 84 balls, using 1 tsp. dough for each. Place, 1 inch apart, on parchment-covered baking sheets. Spray bottom of drinking glass with cooking spray. Dip in granulated sugar, then use to flatten each ball to 1-1/2-inch diameter.
• Bake 5 min. or just until edges of cookies are firm. (Do not overbake.) Cool on baking sheet 2 min. Remove to wire racks; cool completely.
• Beat butter and milk in medium bowl until creamy. Gradually beat in powdered sugar until blended. Stir in remaining coconut.
• Fill cookies with coconut mixture to make 42 sandwiches, adding about 1 tsp. coconut mixture to each sandwich.

PEANUT BUTTER COCONUT COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, mix all ingredients. Scoop level tablespoonfuls and roll into balls. Place on ungreased baking sheets and flatten with a fork., Bake until set, about 15 minutes. Remove to wire racks to cool.

PEANUT BUTTER SANDWICH COOKIES

Steps:

• In a large bowl, cream the shortening, peanut butter and sugars until light and fluffy, about 4 minutes. Beat in eggs and vanilla. Combine the flour, baking soda and salt; add to creamed mixture and mix well., Shape into 1-in. balls and place 2 in. apart on ungreased baking sheets. Flatten to 3/8-in. thickness with fork. Bake at 375° for 7-8 minutes or until golden. Remove to wire racks to cool. , For filling, in a large bowl, beat the peanut butter, confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Spread on half of the cookies and top each with another cookie.

NO-BAKE PEANUT BUTTER COCONUT COOKIES RECIPE BY TASTY

Steps:

• Place the peanut butter and coconut oil in a medium microwaveable bowl. Microwave for 30 seconds. Stir to combine. Add the vanilla and stir.
• Add the unsweetened shredded coconut flakes and mix until evenly coated.
• Dollop the mixture on a parchment-lined baking sheet. Each cookie should be around 1½ inches (4 cm) wide.
• Freeze until solid, about 15-20 minutes. Store in the refrigerator in an airtight container or bag.
• Enjoy!