Fudge Filled Irrestible Peanut Butter Cookies Recipes

FUDGE-FILLED PEANUT BUTTER COOKIES

Steps:

• Heat oven to 375°F
• In large bowl, beat 1/2 cup peanut butter, the shortening, sugar and brown sugar with mixer on medium speed until fluffy.
• Beat in egg until smooth.
• Beat in flour, baking powder and baking soda.
• Shape dough into 48 one-inch balls.
• On ungreased cookie sheet, place balls 1 inch apart.
• Flatten balls to 1/4 inch thickness by pressing with a fork in a crisscross pattern.
• Bake 4-8 minutes or until bottoms are golden brown.
• Remove from cookie sheet to wire rack.
• Cool completely, about 30 minutes.
• In small microwavable, microwave chocolate chips uncovered on High about 1 minute or until softened; stir until smooth.
• Stir 1/4 cup peanut butter into chocolate until smooth.
• Cool to room temperature or until thickened.
• Sandwich pairs of cookies, bottoms together, with 1 t. chocolate mixture.
• Let stand about 1 hour or until chocolate is firm.

FUDGE-FILLED IRRESISTIBLE PEANUT BUTTER COOKIES

Steps:

• Heat oven to 375 degrees F. Coat baking sheets with no-stick cooking spray.
• For Cookies: Beat peanut butter, shortening, brown sugar, milk and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs. Beat just until blended.
• Combine flour, baking soda and salt in medium bowl. Add to creamed mixture on low speed, mixing just until blended. Drop by level tablespoonfuls 2 inches apart onto prepared baking sheets.
• Bake 6 to 7 minutes or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove to wire rack to cool completely.
• For Filling: Microwave sweetened condensed milk and chocolate chips in medium microwave-safe bowl on high for 1 1/2 minutes or until melted and smooth when stirred. Stir in vanilla. Let cool 15 minutes. Spread generously on flat side of half the cookies. Top with remaining cookies, flat side down, to form sandwich cookies.

FUDGE-FILLED IRRESISTIBLE PEANUT BUTTER COOKIES

Steps:

• Heat oven to 375 degrees F. Coat baking sheets with no-stick cooking spray.
• For Cookies: Beat peanut butter, shortening, brown sugar, milk and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs. Beat just until blended.
• Combine flour, baking soda and salt in medium bowl. Add to creamed mixture on low speed, mixing just until blended. Drop by level tablespoonfuls 2 inches apart onto prepared baking sheets.
• Bake 6 to 7 minutes or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove to wire rack to cool completely.
• For Filling: Microwave sweetened condensed milk and chocolate chips in medium microwave-safe bowl on high for 1 1/2 minutes or until melted and smooth when stirred. Stir in vanilla. Let cool 15 minutes. Spread generously on flat side of half the cookies. Top with remaining cookies, flat side down, to form sandwich cookies.