Peanut Butter Sandwiches Recipe

Peanut Butter Sandwiches picture


Preparation Time30 MinCooking Time15 Min
Ready In45 MinDifficulty LevelEasy
Health IndexHealthyCuisine
Main IngredientInterest Group


 Whole wheat flour1 1⁄4 Cup (20 tbs)
 Baking soda1⁄2 Teaspoon
 Salt1⁄4 Teaspoon
 Milk powder2 Tablespoon
 Nonfat non instant milk powder2 Tablespoon
 Peanuts/1 cup smooth peanut butter2 Cup (32 tbs), roasted
 Butter1⁄2 Cup (8 tbs), cut into 1-inch pieces
 Butter1⁄2 Cup (8 tbs), cut
 Brown sugar1⁄4 Cup (4 tbs)
 Firmly packed brown sugar1⁄4 Cup (4 tbs)
 Honey1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 4318 Calories from Fat 2853

% Daily Value*

Total Fat 332 g510.1%

Saturated Fat 137.4 g687.2%

Trans Fat 0 g

Cholesterol 493.1 mg164.4%

Sodium 1316 mg54.8%

Total Carbohydrates 288 g95.8%

Dietary Fiber 44.7 g178.7%

Sugars 134.1 g

Protein 103 g205.5%

Vitamin A 114.2% Vitamin C 1.1%

Calcium 50.4% Iron 112.5%

*Based on a 2000 Calorie diet


1) Preheat the oven to the desired temperature of 350°.
2) Mix together flour, baking soda, salt and milk powder.
3) Put aside.
4) To the work bowl of the food processor(use metal blade)add peanuts.
5) Blend until smooth.
6) Switch off the machine.
7) Remove the work bowl and cover with lid and empty the down sides as desired.
8) Remove about 1/2 cup of the mixture and retain for the stuffing.
9) Now into the work bowl,add the butter, brown sugar and honey to peanut butter.
10) Blend until well-mixed.
11) Switch off the machine.
12) Remove work bowl, cover with lid and add dry ingredients all together.
13) Mix until just blended.
14) Dough may be little crumbly.
15) From the bowl,remove the dough.
16) Shape into an even oblong 7 inches long and 2 1/2 inches in diameter.
13) Cover in wax paper and freeze about 2 hours or chill until stiff enough to slice.
14) Remove the dough from freezer.

15) Using a sharp knife, cut half of the oblong into 1/8-inch slices.
16) Place 1 1/2 inches a part on a foil-lined cookie sheet.
17) Place 1 level teaspoon peanut butter in the center of each cookie.
18) Evenly spread to flatten, leaving a 1/2-inch border.
19) Slice remaining dough and place over peanut butter.
20) Allow to stand for 2-3 minutes in order to make it tender slightly.
21) Flute the edges by pressing together with fingertips.
22) The tops will crack a little.
23) Bake for 10-11 minutes or until lightly browned.
24) Allow to stand on sheet for a minute and remove carefully onto racks and allow to cool.

25) Store in airtight container and serve when you wish.
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