Double Decker Peanut Butter Cookies

Late last month we took a week long trip to Canada (pics coming soon!) We did a lot of the touristy things in Toronto, but I think some of the most fun we had was stopping by the supermarkets to load up on stuff we don't get here. Ginger Pepsi for my father-in-law, Coffee Crisps for my bestie, and Tim Horton's drinks for the girls. Jason came across some peanut butter sandwich cookies that he had to have, though I am sure we probably carry the equivalent somewhere local.

Yesterday, Allison asked why we didn't spend much time making crafts and baking this summer. We were so busy with traveling and other adventures, I admit, I slacked on the creativity with the kids these past few months. She did ask if we could make something before summer's end, so we thought we'd end the summer with a bang and made some Double Decker Peanut Butter Cookies. The girls got a little baking in and Jason will get his fix on peanut butter cookies (which are much better than the store bought ones anyway!) now that he's out of his Canadian bought box. Win-Win!

We started with a basic peanut butter cookie recipe, but then sandwiched the filling that I use for my peanut butter balls between two cookies, resulting on one amazingly scrumptious double decker peanut butter cookie.

Cookie Ingredients:

1 cup butter flavored shortening
1 cup creamy peanut butter
1 cup sugar
1 cup brown sugar, packed
3 eggs
1 teaspoon vanilla extract
3 cups all purpose flour
2 teaspoons baking soda
1/4 teaspoon salt

Peanut Butter Filling:

16 ounces confectioner's sugar
1 ¼ cup creamy peanut butter
¼ cup butter, softened (real butter- not margarine or a spread)
2 tablespoons milk

In a large bowl, cream the shortening, peanut butter and sugars until light and fluffy.  Add eggs, one at a time, beating well after each addition. Add in vanilla.

In a separate bowl, combine the flour, baking soda and salt. Add to creamed mixture and mix until well blended.

Shape dough into 1 inch balls. Place 2 inches apart on ungreased cookie sheet. Flatten to 3/8 inch thickness, then using fork tines, make a criss cross pattern on top of dough.

Bake at 375 degrees F for 7 minutes, or until cookies are golden. Cool on wire rack.

Once cookies are completely cool, beat all peanut butter filling ingredients together until well combined. (DO NOT make the filling ahead of time or it could possibly harden. If this happens, just beat in a little more milk until you get a smooth texture.) Spread peanut butter filling across the flat surface of a cooled cookie, then top with another cookie. Serve.

Did you do a lot of baking or crafting this summer or did you slack off like me?