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Peanut Butter: Triple Peanut Butter Cookies

Source of Recipe

christmas-cookies.com


List of Ingredients

1-1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon baking soda
3/4 cup creamy peanut butter, divided
1/2 cup solid vegetable shortening, butter flavored
1/4 cup light corn syrup
1/2 cup peanut butter morsels


Recipe

Combine flour, sugar and baking soda in a medium bowl. Cut in 1/2 cup peanut butter and the shortening until mixture resembles a coarse meal. Stir in corn syrup and vanilla. Form dough into a 2-inch diameter log and wrap in plastic wrap. Stand log in a tall glass and place in the refrigerator. This will keep the log from flattening while laying on the refrigerator shelf. Refrigerate for 1 hour. Preheat oven to 350 F. Place sheets of aluminum foil on the counter, for cooling cookies. Cookies will be very soft coming out of the oven and it is recommended to cool them on foil instead of wire racks.

Cut dough into 1/4-inch slices. Place half of the slices 2 inches apart on ungreased baking sheets. Spread 1/2 teaspoon of the remaining peanut butter on each slice. Top with remaining slices and seal edges with fork. Tops may crack, this is OK. Bake for 10 minutes or until lightly browned. Be careful not to overbake. Cool for 2 minutes on baking sheet and then carefully remove to foil to cool completely.

When cookies have completely cooled, melt peanut butter chips in the top of a double boiler over low heat. Place melted chips in a resealable plastic bag and snip off a very small corner of the bag. Drizzle over cookies. Allow to cool until set. Store at room temperature in layers separated by sheets of waxed paper.