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Double Peanut Butter Cookies



  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup shortening
  • 1/2 cup creamy peanut butter
  • 1/4 cup light corn syrup
  • 1 tablespoon milk
  • 1/4 cup creamy peanut butter


  1. Combine flour, baking soda, salt and sugar; cut in shortening and 1/2 cup peanut butter with pastry blender until mixture resembles coarse meal. Stir in corn syrup and milk.
  2. Shape dough into a 12-inch roll; wrap in wax paper, and chill at least 2 hours.
  3. Unwrap roll, and cut into 1/4-inch slices; place half of slices on ungreased cookie sheets. Spread each with 1/2 teaspoon peanut butter. Top with remaining cookie slices, and seal edges with a fork.
  4. Bake at 350 degrees F for 10 to 12 minutes.
  5. Cool on wire racks.

Yield: about 2 dozen.

Dough may be frozen for up to 3 months. Slice dough while frozen; let thaw slightly. Assemble and bake as directed.

Source: Southern Living

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