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Double Peanut Butter Cookies Recipe

Photo by: Taste of Home

THE EXTRA TASTE of peanut butter in the middle of the cookie is a delicious surprise the first time you bite into one. It's a nice, soft cookie and fun to make with little helpers. Kids love to put that extra dab of peanut butter in the middle and snitch some at the same time. -Jeannette Mack, Rushville, New York

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10 Servings
Prep: 15 min. + chilling Bake: 15 min. + cooling

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 Jif® Peanut Butter
1/4 cup light corns syrup
1 tablespoon milk
Additional Jif® Peanut Butter

Directions

In a large bowl, combine flour, sugar, baking soda and salt. Cut in shortening and peanut butter until mixture resembles coarse crumbs. Stir in the corn syrup and milk; mix well. Shape into a 10-in. roll; wrap in waxed paper or foil. Refrigerate for at least 3 hours.
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. 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.

Nutrition Facts: 1 serving (2 each) equals 295 calories, 16 g fat (4 g saturated fat), trace cholesterol, 193 mg sodium, 33 g carbohydrate, 1 g fiber, 5 g protein.

Double Peanut Butter Cookies published in Reminisce July/August 1998, p49

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