FUDGE-FILLED PEANUT BUTTER COOKIES
CATEGORIES
INGREDIENTS
- Servings: 2 dozen
- 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 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup semisweet chocolate chips
DIRECTIONS
- 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.