Double Peanut Butter Cookies Recipe

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Double Peanut Butter Cookies Recipe
Double Peanut Butter Cookies Recipe photo by Taste of Home
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Double Peanut Butter Cookies Recipe

Read Reviews
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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
Recommended: Fall Cookies
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 15 min. + cooling
MAKES:
10 servings
TOTAL TIME:
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 peanut butter
  • 1/4 cup light corns syrup
  • 1 tablespoon whole milk
  • Additional 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.
Beat in corn syrup and milk. 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.
Originally published as Double Peanut Butter Cookies in Reminisce July/August 1998, p49

Nutritional Facts

2 each: 295 calories, 16g fat (4g saturated fat), 0 cholesterol, 193mg sodium, 33g carbohydrate (15g sugars, 1g fiber), 5g protein.

  • 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
  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.
Originally published as Double Peanut Butter Cookies in Reminisce July/August 1998, p49

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akelley1976 User ID: 8061054 53885
Reviewed Oct. 28, 2014

"my mother had the 1966 better homes and gardens cook book of which i used many times in my childhood. as a child i made these cookies many, many times. my brother would pass through the kitchen many times while i was baking these and grab some. so i would have to make a triple batch if there was to be any for anyone else."

MY REVIEW
jdm46 User ID: 752687 46902
Reviewed Dec. 2, 2012

"A traditional peanut butter cookie with an added touch of peanut butter--VERY good, especially if you're a peanut butter lover like me !!"

MY REVIEW
kandyme User ID: 5814599 52999
Reviewed Sep. 14, 2012

"This recipe is a reprint from a 1966 better homes and gardens cook book which I own. This cookie really tastes like peanut butter. I have found that you probably should reduce the salt amount unless you are using organic pb, or pb you make yourself. The pb from the store has too much salt"

MY REVIEW
donnaspano User ID: 2357928 22217
Reviewed May. 31, 2010

"these delicate peanut butter filled cookies are amazing! love the filling...definately would make again."

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