• 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
  1. Preheat the oven to 375 degrees Fahrenheit.
  2. 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.
  3. Add the egg and beat until smooth.
  4. In a small bowl, add the flour, baking powder and baking soda and mix to combine.
  5. Fold the dry ingredients into peanut butter mixture until blended.
  6. Shape the dough into 48 one-inch balls.
  7. On an ungreased baking sheet, place the balls 1 inch apart.
  8. 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.
  9. Bake about 8 minutes or until bottoms are golden brown and the tops are a pale tan.
  10. Transfer from baking sheet to wire rack.
  11. Cool completely, about 30 minutes.
  12. Meanwhile, in a small nonstick pan on low heat, add the chocolate chips and stir until softened and smooth.
  13. Add the remaining 1/4 cup peanut butter and stir until smooth. Cool to room temperature or until thickened.
  14. 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.
  15. Let the cookies stand about 1 hour or until chocolate is firm. When cool, store in an airtight container.