Double Peanut Butter Cookies
My mother is adorable.
So I’ll tell you a secret: for a couple of months now, the person writing all the tweets, Facebook posts, and Google Plus posts for Fridgg has been my mother. She gets to make a little extra pocket change, and I get an easy but time-consuming task taken off my hands, so I can spend my time doing other things – like developing new features for Fridgg! Woo!
(All together now: “Hi, Allison’s mom!”)
And let me tell you, she has gotten really into this whole Fridgg thing. “Such and such food holiday is coming up! Here, I found this recipe for you, you should totally make that and post it on Fridgg!” Or, “Hey, I made these cookies, here’s the recipe so Son can take pictures and you can post them on Fridgg.”
I love my mom. 😀
So these cookies are something that she used to make a reeeeeeeaaaally long time ago, when I was a kid. It’s been ages since she made them, but my goodness, I certainly remembered them once I took a bite!
We’re not entirely sure where the recipe came from – my mom says it probably came from an LA-base newspaper (either the LA Times or the Daily Breeze), but we’re not sure who came up with the recipe.
(My mom was agonizing about not being able to properly attribute the recipe – I’m telling you, we’ll make a food blogger out of her yet!)
If you love peanut butter or ordinary peanut butter cookies as much as I do, you’ll love these cookies. They’ve got all the best part of a normal peanut butter cookie, with the addition of a creamy peanut butter filling!
Ingredients
- 1 1/2 cups flour
- 1/2 cup sugar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup shortening
- about 3/4 – 1 cup peanut butter, divided
- 1/4 cup corn syrup
- 1 tbsp milk
Cooking Directions
- Preheat oven to 350°F. Grease a cookie sheet or line with parchment paper.
- Combine flour, sugar, baking soda, salt, shortening, and 1/2 cup peanut butter. Mix together until it resembles coarse meal. Then add corn syrup and milk. Form into long roll about 2 inches in diameter and wrap in wax paper. Chill dough until firm.
- Cut dough into 1/4-inch thick slices. Place half of dough slices, about 2 inches apart, on ungreased baking sheet. Dab the center of each slice with 1/2 tsp peanut butter. Top with another slice of dough. Seal 2 slices with the prongs of a fork. Bake about 12 minutes or until done.
- Makes about 2 dozen cookies. Enjoy with a nice big glass of ice-cold milk!
