A very rich, very addicting cookie. Tastes best when cookies are stored in a tight container with several pieces of bread at the bottom. You may need a little extra milk to get the filling to the right consistency.
Ingredients
- peanut butter: 1 cup
- butter flavored shortening: 1 cup
- white sugar: 1 cup
- packed brown sugar: 1 cup
- vanilla extract: 1 tsp
- eggs: 3 piece
- all-purpose flour: 3 cups
- baking soda: 2 tsp
- salt: 0.25 tsp
- creamy peanut butter: 0.5 cup
- confectioners' sugar: 3 cups
- vanilla extract: 1 tsp
- milk: 5 Tbsp
Metric Conversion
Stages of cooking
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Preheat oven to 375 degrees F (190 degrees C).
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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.
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Shape into 1 inch balls and place on an ungreased cookie sheet, 2 inches apart. Flatten balls with a fork.
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Bake for 7-8 minutes depending on size (I tend to keep a close eye on them and remove them as soon as they start to get golden. This helps to make them chewy.) Cool on wire racks.
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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".
