FUDGE-FILLED PEANUT BUTTER COOKIES
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 1/3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup semisweet chocolate chips
Preheat the oven to 375 degrees Fahrenheit.
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 teaspoon 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.