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Category: Cookies
Prep Time: Cook Time: Total Time:
3/4 cup creamy peanut butter (divided use)
1/2 cup vegetable shortening, such as Crisco
1/2 cup sugar
1/2 cup packed light brown sugar
1 egg
1 1/3 cups flour
1 tsp baking powder
1/2 baking soda
1 cup semisweet chocolate chips
Preheat oven to 375. Beat 1/2 cup peanut butter, shortening and sugars until fluffy. Add egg; beat until smooth.
In a small bowl, add dry ingredients; mix to combine. Fold dry ingredients into peanut butter mixture until blended. Shape dough into 48 (1 inch) balls. On an ungreased baking sheet, place 1 inch apart and flatten to 1/4 inch thickness by pressing them in a crisscross pattern with a fork that has been dipped in water to prevent sticking. Bake about 8 minutes or until bottoms are golden brown and the tops are a pale tan. Transfer to wire rack. Cool completely, about 30 minutes.
In a pan, add chocolate chips; stir until softened and smooth. Add remaining peanut butter; stir until smooth. Cool to room temperature. Form the sandwiches: place 1 tsp chocolate mixture onto flat bottom of one cookie and press bottom of another cookie against it. Let them stand about 1 hour or until chocolate is firm. When cool, store in airtight container.
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FUDGE-FILLED PEANUT BUTTER COOKIES
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Category: Cookies
Prep Time: Cook Time: Total Time:
3/4 cup creamy peanut butter (divided use)
1/2 cup vegetable shortening, such as Crisco
1/2 cup sugar
1/2 cup packed light brown sugar
1 egg
1 1/3 cups flour
1 tsp baking powder
1/2 baking soda
1 cup semisweet chocolate chips
Preheat oven to 375. Beat 1/2 cup peanut butter, shortening and sugars until fluffy. Add egg; beat until smooth.
In a small bowl, add dry ingredients; mix to combine. Fold dry ingredients into peanut butter mixture until blended. Shape dough into 48 (1 inch) balls. On an ungreased baking sheet, place 1 inch apart and flatten to 1/4 inch thickness by pressing them in a crisscross pattern with a fork that has been dipped in water to prevent sticking. Bake about 8 minutes or until bottoms are golden brown and the tops are a pale tan. Transfer to wire rack. Cool completely, about 30 minutes.
In a pan, add chocolate chips; stir until softened and smooth. Add remaining peanut butter; stir until smooth. Cool to room temperature. Form the sandwiches: place 1 tsp chocolate mixture onto flat bottom of one cookie and press bottom of another cookie against it. Let them stand about 1 hour or until chocolate is firm. When cool, store in airtight container.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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