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. Original recipe yields 5 dozen.
1. Preheat oven to 375 degrees F (190 degrees C).
2. 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.
3. Shape into 1 inch balls and place on an ungreased cookie sheet, 2 inches apart. Flatten balls with a fork.
4. 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.
5. 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".
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (124g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 522 | ||
Calories from Fat: 114 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.6g | 17 % | |
Saturated Fat 4.3g | 21 % | |
Monounsaturated Fat 5.6g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 4.8mg | 1 % | |
Sodium 413.6mg | 14 % | |
Potassium 104.1mg | 3 % | |
Total Carbohydrate 99.1g | 29 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 97.8g | ||
Protein 5g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 522
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