Cookie Recipes

Fudge-Filled Peanut Butter Cookies

Treat your family with these sandwich cookies made using peanut butter, chocolate chips and paired using chocolate mixture - a tasty dessert. Chocolate and peanut butter come together in this bite-size treat.

Fudge-Filled Peanut Butter Cookies

Prep: 50 min | Bake: 4 to 8 min | Yield: 24 servings

Ingredients

  • 1/2 cup creamy peanut butter
  • 1/2 cup shortening
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 1/3 cups Gold Medal® all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup semisweet chocolate chips
  • 1/4 cup creamy peanut butter

Instructions

  1. Heat oven to 375 degrees F (if using dark or nonstick cookie sheet, heat oven to 350 degrees F).
  2. In large bowl, beat 1/2 cup peanut butter, the shortening, granulated sugar and brown sugar with electric mixer on medium speed until fluffy.
  3. Beat in egg until smooth.
  4. Beat in flour, baking powder and baking soda.
  5. Shape dough into 48 (1 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.
  6. Bake for 4 to 8 minutes or until bottoms are golden brown.
  7. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
  8. In small microwavable bowl, microwave chocolate chips uncovered on High for about 1 minute or until softened; stir until smooth.
  9. Stir 1/4 cup peanut butter into chocolate until smooth. Cool to room temperature or until thickened.
  10. Sandwich pairs of cookies, bottoms together, with 1 teaspoon chocolate mixture.
  11. Let stand about 1 hour or until chocolate is firm.

Nutrition

Per 1 cookie: Calories 190 (Calories from Fat 100), Total Fat 11g (Saturated Fat 3g, Trans Fat 1g), Cholesterol 10mg; Sodium 90mg; Total Carbohydrate 20g (Dietary Fiber 1g, Sugars 13g), Protein 3g

Percent Daily Value*: Vitamin A 0.00%; Vitamin C 0.00%; Calcium 2.00%; Iron 4.00%

Exchanges: 1 Starch; 1/2 Other Carbohydrate; 2 Fat

Carbohydrate Choices: 1

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens


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