↞ recipe box start page
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 the oven to 375. In a large bowl, using an electric mixer on medium speed, beat 1/2 cup of the peanut butter, the shortening and the sugars until fluffy. Add the egg and beat until smooth.
In a small bowl, add the flour, baking powder and baking soda and mix to combine. Fold the dry ingredients into peanut butter mixture until blended.
Shape the dough into 48 one inch balls. On an ungreased baking sheet, place the balls 1 inch apart. Flatten the balls to 1/4 inch thickness by pressing them in a crisscross pattern with a fork that has been dipped in a small bowl of water to prevent the tines from sticking.
Bake about 8 minutes or until bottoms are golden brown and the tops are a pale tan. Transfer from baking sheet to wire rack. Cool completely, about 30 minutes.
Meanwhile, in a small nonstick pan on low heat, add the chocolate chips and stir until softened and smooth. Add the remaining 1/4 cup peanut butter and stir until smooth. Cool to room temperature or until thickened.
To form the sandwich cookies, place 1 tsp of the chocolate mixture onto the flat bottom of one cookie and press the bottom of another cookie against it. Let the cookies stand about 1 hour or until chocolate is firm. When cool, store in an airtight container.
Makes about 2 dozen sandwich cookies
view more member recipes
FUDGE-FILLED PEANUT BUTTER COOKIES
view my recipes
print
save
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 the oven to 375. In a large bowl, using an electric mixer on medium speed, beat 1/2 cup of the peanut butter, the shortening and the sugars until fluffy. Add the egg and beat until smooth.
In a small bowl, add the flour, baking powder and baking soda and mix to combine. Fold the dry ingredients into peanut butter mixture until blended.
Shape the dough into 48 one inch balls. On an ungreased baking sheet, place the balls 1 inch apart. Flatten the balls to 1/4 inch thickness by pressing them in a crisscross pattern with a fork that has been dipped in a small bowl of water to prevent the tines from sticking.
Bake about 8 minutes or until bottoms are golden brown and the tops are a pale tan. Transfer from baking sheet to wire rack. Cool completely, about 30 minutes.
Meanwhile, in a small nonstick pan on low heat, add the chocolate chips and stir until softened and smooth. Add the remaining 1/4 cup peanut butter and stir until smooth. Cool to room temperature or until thickened.
To form the sandwich cookies, place 1 tsp of the chocolate mixture onto the flat bottom of one cookie and press the bottom of another cookie against it. Let the cookies stand about 1 hour or until chocolate is firm. When cool, store in an airtight container.
Makes about 2 dozen sandwich cookies
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Fudge-filled Peanut Butter Cookies
by sgre52160
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
by sgre52160
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
Fudge Filled Peanut Butter Muffins
by sgre52160
1/3 cup semisweet chocolate chips 1 tbsp unsalted butter 1 2/3 cups flour 1/2 cup packed brown sugar 1/4 tsp salt 1 tbsp baking powder 3/4 cup milk 1/2 cup peanut butter 1/3 cup oil 1
by sgre52160
1/3 cup semisweet chocolate chips 1 tbsp unsalted butter 1 2/3 cups flour 1/2 cup packed brown sugar 1/4 tsp salt 1 tbsp baking powder 3/4 cup milk 1/2 cup peanut butter 1/3 cup oil 1
Peanut Butter Filled Cookies
by sgre52160
1/2 cup butter, softened 3/4 cup sugar 1/3 cup peanut butter 1 egg 1/2 tsp vanilla extract 1 1/4 cups flour 1/2 tsp baking soda 1/4 tsp salt 1 1/3 cups (8 oz pkg.) REESES Milk Chocola
by sgre52160
1/2 cup butter, softened 3/4 cup sugar 1/3 cup peanut butter 1 egg 1/2 tsp vanilla extract 1 1/4 cups flour 1/2 tsp baking soda 1/4 tsp salt 1 1/3 cups (8 oz pkg.) REESES Milk Chocola
Chocolate-filled Peanut Butter Cookies
by sgre52160
Filling: 4 ounces milk or cream 6 ounces semisweet chocolate, chopped or in chips 2 to 4 tablespoons flour Cookie: 1/4 cup (4 tablespoons) shortening 1/4 cup (4 tablespoons) butter or margarin
by sgre52160
Filling: 4 ounces milk or cream 6 ounces semisweet chocolate, chopped or in chips 2 to 4 tablespoons flour Cookie: 1/4 cup (4 tablespoons) shortening 1/4 cup (4 tablespoons) butter or margarin
Peanut Butter Filled Chocolate Cookies
by sgre52160
1 1/2 c all purpose flour 1/2 c unsweetened cocoa powder 1/2 tsp baking soda 1/4 tsp salt 1/2 c granulated sugar, plus extra for rolling 1/2 c brown sugar, firmly packed 1 stk butte
by sgre52160
1 1/2 c all purpose flour 1/2 c unsweetened cocoa powder 1/2 tsp baking soda 1/4 tsp salt 1/2 c granulated sugar, plus extra for rolling 1/2 c brown sugar, firmly packed 1 stk butte
view more member recipes
related CDKitchen recipes
Peanut Butter Fudge Milkshake
Peanut Butter Fudge With The Marshmallow Fluff
Easy Peanut Butter Pie
Oatmeal Peanut Butter Cookies
Low-Carb Peanut Butter Cookies
Peanut Butter Cream-Filled Cookies
3-Ingredient Peanut Butter Cookies
The Creamiest No Cook Peanut Butter Fudge
Cake Mix Peanut Butter Cookies
Haystack No Bake Cookies