Double Peanut Butter Cookies

1 3/4 cup Flour
1/2 tsp Baking soda
1/4 tsp Salt
1/2 cup Sugar
1/2 cup Shortening
1/2 cup Peanut butter (smooth and creamy style)
1/4 cup Light corn syrup
1 tbsp Milk
1/4 cup Peanut butter (smooth and creamy style)

Combine flour, baking soda, salt and sugar, cut in shortening and 1/2 cup of creamy peanut butter until mixture resembles a coarse meal. Stir in light corn syrup and milk. Shape the dough into a 12-inch roll. Wrap dough roll in wax paper and chill for several hours. Once chilled, unwrap roll and cut into 1/4 inch slices. Lay half of slices on ungreased baking sheets. Spread slices with 1/2 teaspoon of peanut butter. Top with the remaining cookie slices, sealing edges with a fork. Bake at 350 degrees F for 10-12 minutes. Cool cookies completely on wire racks. Dough can be frozen for several months before baking.

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