Three Way Peanut Butter Cookies
From magandab 16 years ago
- 10 minutes to make
- Serves 36
This basic recipe was a prize winner in a Taste of Home Magazine contest. 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. See less
Ingredients
- 1 cup peanut butter shopping list
- 1 cup butter flavored shortening shopping list
- 1 cup white sugar shopping list
- 1 cup packed brown sugar shopping list
- 1 teaspoon vanilla extract shopping list
- 3 eggs shopping list
- 3 cups all-purpose flour shopping list
- 2 teaspoons baking soda shopping list
- 1/4 teaspoon salt shopping list
- 1/2 cup creamy peanut butter shopping list
- 3 cups confectioners' sugar shopping list
- 1 teaspoon vanilla extract shopping list
- 5 tablespoons milk shopping list
- 1 cup semi-sweet chocolate chips, melted shopping list
How to make it
- Preheat oven to 375 degrees F (190 degrees C).
- 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.
- 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.
- Bake for approx. 10 minutes depending on size, until they just start to turn golden.
- Cool on cookie sheet for about 5 minutes, until they are set and have flattened, then cool on wire racks.
- 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.
- 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.
The Rating
Reviewed by 10 people-
YUM, these are good, I've had them before just didn't have the recipe. Great post, thanks for sharing here.
henrie
in Savannah loved it
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we make these all the time we love them!
vidaliasmom
in strasburg loved it
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OMG! :) These sound wonderful! How the heck did I miss these?? :) TY :)
~Mel
bakermel
in Topeka loved it
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