NEW Recipes from the August Issue

It's time to take it outside. We're sharing recipes that are best served al fresco with friends. Salute summer, from drinks to dessert, with the latest recipes from Better Homes and Gardens.

View Slideshow

How to Make Popcorn Balls

This all-time favorite dessert is offers instant nostalgia (remember Grandma making them?). Bring them into your own kitchen with our incredible easy steps.

View Video

Dishes Made Better by Potato Chips

I chip, you chip, we chip. Our love affair with America's favorite snack goes well beyond the bag. We're sharing dishes that were made better (way better) by potato chips.

View Slideshow

Dress Up a Dessert in 8 Seconds (or Less!)

Make any dessert recipe worthy of a party with these easy ideas to dress them up. Each dessert idea can be done within 8 seconds!

View Video

Canning Basics

Enjoy your favorite produce year-round by canning it. We'll walk you through how to can foods safely with less mess.

See More

How to Mail Cookies

Send your famous cookie recipe to loved ones anywhere! See how to pack cookies so they won't crumble and other tips for how to mail cookies.

View Video

DIY Drink Stations

Our favorite party trend? Creative DIY drink stations that let party-goers play mixologist. We're sharing our favorite beverage stations, including an infused vodka station, a mojito station, and more. Once you set out the listed supplies, you're all ready to party!

View Slideshow
Popular in Food

Chocolate PB Mini Sandwiches

Your family will have a new favorite cookie recipe when you try these mini chocolate sandwiches. Made with the perfect combination peanut butter, peanuts, bittersweet chocolate and brown sugar.

4.5 by 7 people
10K views
Rate me!
  • Makes: 72 servings
  • Prep: 45 mins
  • Bake: 7 mins to 9 mins 350°F
  • Stand: 1 hr

Chocolate PB Mini Sandwiches

Ingredients

Directions

  1. Preheat oven to 350 degrees F. In a large bowl, beat the 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup brown sugar, the granulated sugar, baking soda, and salt. Beat until combined, scraping side of bowl occasionally. Add the 3/4 cup peanut butter, the 1/4 cup peanuts, the egg, and 1/2 teaspoon vanilla; beat until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
  2. Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Flatten by making crisscross marks with the tines of a sugared fork. Bake in preheated oven for 7 to 9 minutes or until bottoms are light brown. Transfer cookies to a wire rack; let cool.
  3. In a medium bowl, beat the 1/4 cup butter with an electric mixer on medium to high speed for 30 seconds. Add the 1-1/2 cups peanut butter, the powdered sugar, milk, the 2 tablespoons brown sugar, and 1/2 teaspoon vanilla. Beat until smooth and creamy.
  4. Spread 1 teaspoon of the filling on bottom of each of half of the cookies. Top with remaining cookies, flat sides down, pressing lightly together. Place sandwich cookies on wire racks set over waxed paper.
  5. In a small heavy saucepan, cook and stir chocolate over low heat until melted; cool slightly. Spoon melted chocolate over assembled sandwich cookies, allowing excess to drip down sides of cookies. If desired, sprinkle with the 1-1/2 cups peanuts. Let stand about 1 hour or until chocolate is set. Makes about 72 sandwich cookies.

From the Test Kitchen

Layer unfilled cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. To serve, thaw cookies if frozen. Prepare filling as directed in step 3. Assemble and decorate as directed in steps 4 and 5.

Comments

close
close
close
close
close

Loading... Please wait...