Three Way Peanut Butter Cookies |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 36 |
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It is the only recipe for which I will actually buy and use shortening. Make these as plain peanut butter cookies, or sandwich them with the filling, or dip either the plain cookies or sandwiches halfway in chocolate for a super treat. Read more . I always make the dipped sandwiches. Ingredients:
1 cup peanut butter |
1 cup butter flavored shortening |
1 cup white sugar |
1 cup packed brown sugar |
1 teaspoon vanilla extract |
3 eggs |
3 cups all-purpose flour |
2 teaspoons baking soda |
1/4 teaspoon salt |
1/2 cup creamy peanut butter |
3 cups confectioners' sugar |
1 teaspoon vanilla extract |
5 tablespoons milk |
1 cup semi-sweet chocolate chips, melted |
Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large mixing bowl, cream the shortening, 1 cup creamy peanut butter and white and brown sugars. Add vanilla and then eggs, one at a time. Beat well after each addition. In a small bowl, combine flour, baking soda and salt. Add slowly to creamy mixture.
3. Shape into 1 inch balls (I use the smallest size cookie scoop) and place on an ungreased cookie sheet, 2 inches apart. Flatten balls with a sugared fork, to make a criss-cross pattern.
4. Bake for approx. 10 minutes depending on size, until they just start to turn golden.
5. Cool on cookie sheet for about 5 minutes, until they are set and have flattened, then cool on wire racks.
6. To Make the filling: Combine 1/2 cup creamy peanut butter, confectioners' sugar, vanilla extract, and milk in a small bowl adding enough milk to make for a creamy, frosting like texture. Spread frosting on one cookie and top off to make sandwich.
7. Half dip each sandwich into the melted chocolate, and place on waxed paper lined sheets. Refrigerate until completely set, then store in an air-tight container.
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