Have made the recipe several times, including using butter instead of shortening. Seems like the results are not always consistant. I always have to add more milk to the frosting, to be able to spread it.

Very good cookie. Very soft and tender along with a decent peanutty flavor. I used butter instead of butter flavored shortening, since that's all I had on hand but that's the only alteration that I made. I started out using a cookie scoop to make my dough balls then after baking I decided to use the same cookie scoop only divide the scoop into two balls. I think these worked out well in relationship with the sweet center filling. I even took two cookies (without the creme filling) and added a bit of peanut butter and a small amount of jelly to make a different take on the cookie and they tasted pretty good too! Thanks for this recipe, it will definitely be something that will end up on my Christmas Cookie List this year :)

I love this recipe. I didn't think that there was any way to make peanut butter cookies better, but this was it. If you are looking to make the recipe a little healthier you can make the cookies using both the splenda brown sugar and the splenda sugar. It kind of defeats the purpose when you have to use the confectioners sugar for the cream filling, but its still worth a few calories.

I didn't like these cookies at all. They were very dry, even fresh from the oven. They weren't even quite brown around the edges yet. However, the filling was very nice, with only 2 1/4 cups of confectioners sugar after you let it set for an hour or so, covered with plastic wrap. Next time, I will stick with the recipe on the back of the Jif Jar and top with a dollop of the "filling"

I really enjoyed making these cookies. They took a little longer to bake than I think was intended, but that was probably because I was using a baking stone instead of a cookie sheet. I would recommend not using so much confectioner's sugar in the frosting, as it came out really, really sweet. Maybe 2 1/2 cups or so. But this is really a fantastic cookie! I was told they were awesome.

This is just a "4" for me....really good, but not knock-my-socks off fabulous. I think what takes them from a "5" to a "4" for me is the sickeningly sweet filling. (And, believe me, I read reviews all the time that say "way too sweet" and I think...duh, it's a cooking/cake/candy, but this is sweeeeet) The cookies themselves are very good and they look nice as sandwiches. I'll prob make again for the holidays (and I think I'll use a choc filling of some sort), but not before. If you make these, the dough is a firm dough; it's very easy to work w/and is not sticky. Thanks for a nice change from the "usual" cookies! UPDATE: so, I've changed my original "4" to a "5" and here's why...I made the mistake of eating the filling right from the bowl (really really sweet) and then trying a cookie shortly after w/the sweet taste still on my mind. I ate a cookie the next day and it was AWESOME. Still soft and the filling was a nice compliment, not too sweet w/only a small amount in the middle. I stand corrected and I WILL make these again! UPDATE #2: I just doubled & it made me 85 sandwich cookies (and a very full & floury Kitchenaid). I haven't filled them yet, but I plan to keep the filing measurements from the original recipe.

This was excellent. This was very sweet. The only thing I dd that may be helpful to others is unstead of spreading the icing on the cookies I put the icing in a large ziploc bag and cut the tip off and just squeezed it on the cookie (less mess). These were wonderful

I made these to take on a camping trip and while everyone liked them, most people thought they were too sweet. everyone thought they tasted similiar to Nutter Butters. I will try making again using less sugar in the cookie itself. Also, the recipe for the filling makes way more than is needed, thus a lot of it was wasted.

REALLY CONFUSED! I've just decided to start baking and thought this recipe looked easy enough... it was a disaster! I don't know what I did wrong. The batter was too sticky to shape into anything and would just stick to the fork when I would try to flatten it... the cookies came out big a fluffy like shortbread... and didn't taste much like peanut butter. I don't know what I did wrong. I used an electric mixer, but perhaps for too long? Should I have stirred it all by hand? HELP! Please leave suggestions! I would like to try to make these again!

The description is dead on. I substituted the shortening for the butter and cooked for 7 minutes. They ended up very chewy. These disappeared very quickly and will be made again very soon! Thx for the recipe!

This is a household favorite! I did not change a single thing and they turned out great! I would suggest cooking the cookies for little bit longer if you like a crunch with the creamy filling. They are great right out of the oven as well as days later. Thank you for this great recipe...I love making these!

Almost too sweet. But easy to make.

WOW - These are AWESOME! I didn't change ANYTHING and they turned out great! Cooked exactly 7 minutes at 375.

Added an extra tablespoon of milk and these were absolutely the best peanut butter cookie I've ever tasted, better than any bakery or store-bought confection. PS: DH swears they helped him get a promotion at work when he brought these in!

Perfect!