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Ingredients
| multipurpose shortening: 1/2 cup |
| salted butter: 1/2 cup (softened) |
| smooth peanut butter: 1/2 cup |
| granulated sugar: 1 1/2 cups (divided) |
| light brown sugar (packed): 1 cup (packed) |
| eggs: 2 |
| all-purpose flour (unsifted): 3 cups |
| baking soda: 3/4 tsp |
| salt: 1/2 tsp |
| smooth peanut butter: 1/2 cup |
| cream cheese: 4 oz (softened) |
| granulated sugar: 1/4 cup |
| eggs: 1 (yolk) |
| vanilla extract: 1/2 tsp |
| milk chocolate chips: 2 1/2 cups |
| salted butter: 1 Tbl |
| powdered sugar (unsifted): 1 1/2 cups |
| unsweetened cocoa powder (sifted): 6 Tbl |
| water: 3 Tbl |
| vanilla extract: 1/4 tsp |
Peanut Butter Delight
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
330 min -
Servings
4 serving(s)
Tags
- Cream butter, peanut butter, 1 c sugar and brown sugar.
- Add eggs one at a time, beating well after each addition.
- Combine flour, soda and salt, gradually add to creamed mixture.
- Roll into 1 1/2 to 2 inch balls then roll in remaining 1/2 c sugar.
- Place 2" apart on ungreased baking sheets.
- Using end of wooden spoon handle make an indentation in center of each cookie.
- In small mixing bowl beat Peanut Butter and cream cheese until smooth.
- Add sugar, egg yolk and vanilla and mix well.
- Spoon about 3/4t of filling into the center of each indentation.
- Bake at 350 for 12-15 minutes.
- Allow cookies to rest 1-2 minutes then transfer to wire rack and let cool.
- Melt chips in microwave and stir until smooth.
- Dip bottom of each cookie into chocolate, shake off excess then lay bottom up on waxed paper.
- Refrigerate until set.
- For topping, in a small sauce pan melt butter, whisk in powdered sugar and cocoa.
- Gradually add water, whisk until smooth.
- Stir in vanilla.
- Drizzle over cookies, chill until set.
- Store in air tight container, keep in refrigerator.