Post by Julie W on Jul 19, 2014 12:08:20 GMT
These are cookies my mom made when we were growing up. I made them for my co-workers yesterday and was reminded they are always a big hit. The key is the little dollop of peanut butter sandwiched in between the two layers of PB cookie, inserted before baking.
When I make these, I do not roll a log as indicated. I chill the dough and just roll two balls for each cookie and flatten as I go along. Either way would seem to work
Our Favorite Double Peanut Butter Cookies
★★★★★
Prep Time: 15 min | Cook Time: 15 min | Servings: 20 cookies. | Difficulty: Medium
Ingredients:
1-1/2 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup shortening
1/2 cup creamy peanut butter
1/4 cup light corns syrup
1 tablespoon whole milk
Additional peanut butter
Directions:
1. In a large bowl, combine flour, sugar, baking soda and salt. Cut in shortening and peanut butter until mixture resembles coarse crumbs.
2. Beat in corn syrup and milk. Shape into a 10-in. roll; wrap in waxed paper or foil. Refrigerate for at least 3 hours.
3. Unwrap dough; cut into 1/4-in. slices; place half of the slices 2 in. apart on ungreased baking sheets. Top each with 1/2 teaspoon of peanut butter. Top with remaining slices; seal edges with a fork.
4. Bake at 350° for 12-14 minutes or until lightly browned. Cool for 2 minutes; remove from pans to wire racks to cool completely.
Yield: 20 cookies.
When I make these, I do not roll a log as indicated. I chill the dough and just roll two balls for each cookie and flatten as I go along. Either way would seem to work
Our Favorite Double Peanut Butter Cookies
★★★★★
Prep Time: 15 min | Cook Time: 15 min | Servings: 20 cookies. | Difficulty: Medium
Ingredients:
1-1/2 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup shortening
1/2 cup creamy peanut butter
1/4 cup light corns syrup
1 tablespoon whole milk
Additional peanut butter
Directions:
1. In a large bowl, combine flour, sugar, baking soda and salt. Cut in shortening and peanut butter until mixture resembles coarse crumbs.
2. Beat in corn syrup and milk. Shape into a 10-in. roll; wrap in waxed paper or foil. Refrigerate for at least 3 hours.
3. Unwrap dough; cut into 1/4-in. slices; place half of the slices 2 in. apart on ungreased baking sheets. Top each with 1/2 teaspoon of peanut butter. Top with remaining slices; seal edges with a fork.
4. Bake at 350° for 12-14 minutes or until lightly browned. Cool for 2 minutes; remove from pans to wire racks to cool completely.
Yield: 20 cookies.
