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15 servings
suggest servings
| 1 | cup | peanut butter | |
| 1 | cup | butter | flavored shortening |
| 1 | cup | sugar | white |
| 1 | cup | brown sugar | baked |
| 1 | teaspoon | vanilla extract | |
| 3 | each | eggs | |
| 3 | cups | flour, all-purpose | |
| 2 | teaspoons | baking soda | |
| 1/4 | teaspoon | salt | |
| 1/2 | cup | peanut butter | creamy |
| 3 | cups | sugar | confectioners' |
| 1 | teaspoon | vanilla extract | |
| 5 | tablespoons | milk |
Preheat oven to 375 degrees F (190 degrees C).
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.
Shape into 1 inch balls and place on an ungreased cookie sheet, 2 inches apart. Flatten balls with a fork.
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.
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".
I have made this recipe for several times, everytime it goes very well, I have introduced this recipe to several friends, they all like it, sure including my family!
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| % Daily Value* | |
| Total Fat 26.0g | 41% |
| Saturated Fat 11.0g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 70mg | 23% |
| Sodium 333mg | 14% |
| Total Carbohydrate 78.0g | 26% |
| Dietary Fiber 2.0g | 9% |
| Sugars 56.0g | |
| Protein 10.0g | 21% |
| Vitamin A | 9% | Vitamin C | 0% | |
| Calcium | 3% | Iron | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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