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Ingredients
| smooth peanut butter: 1/2 cup |
| multipurpose shortening: 1/2 cup |
| granulated sugar: 1/2 cup |
| light brown sugar (packed): 1/2 cup |
| eggs: 1 |
| all-purpose flour (unsifted): 1 1/3 cups |
| baking powder: 1 tsp |
| baking soda: 1/2 tsp |
| semisweet chocolate chips (chips): 1 cup |
| smooth peanut butter: 1/4 cup |
Fudge-Filled Peanut Butter Cookies
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
10 min -
Servings
24 serving(s)
Tags
- Heat oven to 375°F
- In large bowl, beat 1/2 cup peanut butter, the shortening, sugar and brown sugar with mixer on medium speed until fluffy.
- Beat in egg until smooth.
- Beat in flour, baking powder and baking soda.
- Shape dough into 48 one-inch balls.
- On ungreased cookie sheet, place balls 1 inch apart.
- Flatten balls to 1/4 inch thickness by pressing with a fork in a crisscross pattern.
- Bake 4-8 minutes or until bottoms are golden brown.
- Remove from cookie sheet to wire rack.
- Cool completely, about 30 minutes.
- In small microwavable, microwave chocolate chips uncovered on High about 1 minute or until softened; stir until smooth.
- Stir 1/4 cup peanut butter into chocolate until smooth.
- Cool to room temperature or until thickened.
- Sandwich pairs of cookies, bottoms together, with 1 t. chocolate mixture.
- Let stand about 1 hour or until chocolate is firm.