Chocolate & Peanut Butter Buttons
Yield
4 dozenPrep
20 minCook
18 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
brown sugar
firmly packed |
*
|
| ⅔ | cup |
vegetable shortening
|
*
|
| 1 | tablespoon |
water
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| ⅓ | cup |
cocoa powder
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
baking soda
|
|
| 12 | ounces |
chocolate chips (semi-sweet)
|
|
| 1 | x |
sugar
granulated |
*
|
| Peanut butter cream filling | |||
| ⅓ | cup |
peanut butter
creamy |
|
| 2 | tablespoons |
vegetable shortening
|
|
| 1 | cup |
powdered sugar
|
|
| 2 | tablespoons |
milk
|
|
| ½ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
brown sugar
firmly packed |
*
|
| 158 | ml |
vegetable shortening
|
*
|
| 15 | ml |
water
|
|
| 5 | ml |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 355 | ml |
all-purpose flour
|
|
| 79 | ml |
cocoa powder
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
baking soda
|
|
| 346.8 | ml/g |
chocolate chips (semi-sweet)
|
|
| 1 | x |
sugar
granulated |
*
|
| Peanut butter cream filling | |||
| 79 | ml |
peanut butter
creamy |
|
| 3E+1 | ml |
vegetable shortening
|
|
| 237 | ml |
powdered sugar
|
|
| 3E+1 | ml |
milk
|
|
| 2.5 | ml |
vanilla extract
|
|
Directions
Pre-heat oven to 375℉ (190℃).
Place sheets of foil on countertop for cooling cookies.
For cookies, combine brown sugar, shortening, water and vanilla in large bowl.
Beat at medium speed of electric mixer until well blended.
Beat eggs into creamed mixture.
Combine flour, cocoa, salt and baking soda.
Mix into creamed mixture at low speed just until blended.
Stir in chocolate chips.
Shape dough into l-inch (2½ cm) balls.
Roll in granulated sugar.
Place 2 inches (5 cm) apart onto ungreased baking sheet.
Press thumb gently in center of each cookie.
Bake one baking sheet at a time at 375℉ (190℃) F (190C) for 7 to 9 minutes or until cookies are set.
DO NOT OVERBAKE.
Press centers again with small measuring spoon.
Cool 2 minutes on baking sheet.
Remove cookies to foil to cool completely.
For peanut butter cream filling, combine peanut butter and Beat at low speed of electric mixer until blended. Add icing sugar. Beat on low speed until blended. Add milk and vanilla. Beat on low speed until smooth. Fill centres of cooled cookies.
