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Double Peanut Butter Cookies

 Double Peanut Butter Cookies
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
10 ServingsPrep: 15 min. + chilling Bake: 15 min. + cooling

Ingredients

  • 1-1/2 cups King Arthur Unbleached 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.

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Double Peanut Butter Cookies (continued)

Nutritional 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.