Vintage Eats Recipe:  1979 Peanut Butter Sandwich Cookies

I had never made sandwich cookies in my long history of cookie-baking.

They had always seemed like a lot of work with the extra challenge of making a filling. Plus the cookies have to be pretty similar in size to form a nice-looking result.

Now that I use a small ice cream scoop to make uniform-sized cookies, it is not a problem.

I love peanut butter but wondered if the flavor might be too much with two cookies and a filling.

Not to worry! It was just the right amount of flavor!

And while it did require a little extra effort for the filling, it was worth it to create something a little different.

The amount of cookie ingredients may sound like a lot, but remember it takes two to make a sandwich. Please note the separate lists for the outside and filling.

I found this recipe in the St. Mary Catholic Church Cookbook from Decatur, Indiana.

I’ve posted other recipes from this gem of a cookbook:

Applesauce Brownies

Corn Pancakes

Both are equally delicious!

If you’ve read my other posts, you know I share my cookies with people. Peanut butter cookies sans filling (it’s too messy to package in a sandwich bag) went to people living in nursing homes. Two friends visit a group of 12 people or so each week.

My friends graciously agree to hand out the cookies which they tell me are big hits.

That warms my heart as my mother lived in a nursing home for many years. She had a big sweet tooth and always enjoyed an afternoon snack like this. I still miss her and making cookies for people helps me through the grief.

If you make these cookies or other forms of sandwich variety, please Let me know.

Also Like, Subscribe, and Comment. Also, tell a friend about this Vintage Eats column. It all helps to spread the word about fun in finding culinary gems from the past!

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1979 Peanut Butter Sandwich Cookies

Outside:

1 cup margarine

1 cup sugar

1 cup brown sugar

2 eggs

1 cup crunchy peanut butter

1 teaspoon vanilla

3 cups flour

2 teaspoons baking soda

¼ teaspoon salt

Filling:

½ cup crunchy peanut butter

1 teaspoon vanilla

4 Tablespoons milk

3 cups powdered sugar

Outside:

In large bowl cream together margarine and sugars until light and fluffy.

Add eggs, one at a time, beating well after each addition.

Blend in peanut butter and vanilla.

Sift together flour, baking soda, and salt.

Stir into creamed mix.

Form into balls.

Place 1-inch apart on cookie sheet.

Flatten with fork dipped in flour.

Bake 375 degree for 8 minutes or until light brown. Cool.

Filling:

Combine peanut butter, vanilla and milk.

Beat with mixer until smooth.

Add powdered sugar.

Spread one tablespoon of filling on each cookie.

Place a second cookie on top.

Yield: 5 dozen