Fudge Filled Irresistible Peanut Butter Cookies Food

FUDGE-FILLED PEANUT BUTTER COOKIES

Steps:

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

CHOCOLATE FUDGE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375°. Reserve 1 can plus 1/3 cup frosting for topping cookies. In a large bowl, mix egg, peanut butter and remaining frosting until blended. Stir in flour just until moistened., Drop dough by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Flatten with a fork dipped in sugar., Bake until set, 7-9 minutes. Remove from pans to wire racks to cool completely. Spread with reserved frosting.

MOIST & CHEWY IRRESISTIBLE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees.
• Combine peanut butter, Crisco, brown sugar, milk and vanilla in large bowl.
• Beat at medium speed with mixer until well blended.
• Add egg and beat just until blended.
• In a separate bowl combine flour, salt and baking soda.
• Add to creamed mixture and mix well with mixer on low speed.
• Drop by heaping teaspoonsful 2" apart onto ungreased cookie sheet.
• Flatten slightly with fork tines.
• Bake 7-8 minutes or until set and just beginning to brown.
• Cool 2 minutes on baking sheet before removing.
• Store in airtight container.
• Makes 3 dozen.

FUDGE-FILLED IRRESISTIBLE PEANUT BUTTER COOKIES

Steps:

• HEAT oven to 375°F Coat baking sheets with no-stick cooking spray.
• For Cookies: BEAT peanut butter, shortening, brown sugar, milk and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs. Beat just until blended.
• COMBINE flour, baking soda and salt in medium bowl. Add to creamed mixture on low speed, mixing just until blended. Drop by level tablespoonfuls 2 inches apart onto prepared baking sheets.
• BAKE 6 to 7 minutes or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove to wire rack to cool completely.
• For Filling: MICROWAVE sweetened condensed milk and chocolate chips in medium microwave-safe bowl on HIGH for 1 1/2 minutes or until melted and smooth when stirred. Stir in vanilla. Let cool 15 minutes. Spread generously on flat side of half the cookies. Top with remaining cookies, flat side down, to form sandwich cookies.

FUDGE-FILLED PEANUT BUTTER COOKIES

Steps:

• Heat oven to 375°F
• In large bowl, beat 1/2 cup peanut butter, the shortening, sugar and brown sugar with mixer on medium speed until fluffy.
• Beat in egg until smooth.
• Beat in flour, baking powder and baking soda.
• Shape dough into 48 one-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.
• Bake 4-8 minutes or until bottoms are golden brown.
• Remove from cookie sheet to wire rack.
• Cool completely, about 30 minutes.
• In small microwavable, microwave chocolate chips uncovered on High about 1 minute or until softened; stir until smooth.
• Stir 1/4 cup peanut butter into chocolate until smooth.
• Cool to room temperature or until thickened.
• Sandwich pairs of cookies, bottoms together, with 1 t. chocolate mixture.
• Let stand about 1 hour or until chocolate is firm.

FUDGE FILLED BARS

Steps:

• Mix oats, flour, brown sugar and salt.
• Add butter and mix until crumbly.
• Stir in pecans.
• Set aside 1-1/2 cup for topping.
• Press remaining into a greased 13x9 baking pan.
• In saucepan combine milk, chips and shortening; cook and stir over low heat until melted.
• Spread over crust in pan.
• Sprinkle with reserved topping.
• Bake at 350°F for 20-25 minutes, until edges golden are brown.

IRRESISTIBLE PEANUT BUTTER COOKIES

Steps:

• HEAT oven to 375°F Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
• COMBINE flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Drop by rounded tablespoonfuls 2-inches apart onto greased baking sheet. Flatten slightly in a crisscross pattern with tines of fork.
• BAKE one baking sheet at a time 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely.

IRRESISTIBLE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375 degrees Combine peanut butter, shortening, brown sugar, milk, vanilla and egg in large bowl.
• Beat at medium speed of electric mixer until well-blended.
• Combine flour, salt and baking soda.
• Add to creamed mixture at low speed.
• Mix just until blended.
• Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with lines of fork.
• Bake at 375 degrees for 7 to 8 minutes, or until set and just beginning to brown.
• Cool 2 minutes on baking sheet before removing to cooling rack.

FUDGE PUDDLES

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Sift together flour, baking soda and salt.
• Cream butter, peanut butter and white and brown sugars. Mix in egg and 1/2 teaspoon vanilla. Stir the flour mixture into creamed mixture. Shape the dough into 48 balls, 1 inch each. Place each ball in one compartment of a mini muffin tin.
• For filling, put chocolate chips in a double boiler over simmering water. Stir in milk and vanilla, mix well.
• Bake for 14 to 16 minutes or until lightly browned. Remove from oven and immediately make wells in the center of each using a melon baller. Cool in pan for 5 minutes. Then carefully remove to wire racks. Using a measuring cup fill each shell with the chocolate mixture. Top with a pecan half.

IRRESISTIBLE PEANUT BUTTER COOKIES

Steps:

• Combine peanut butter, Crisco, brown sugar, milk, and vanilla in a large bowl.
• Beat at medium speed until well blended.
• Add egg and beat just until blended.
• Mix in the flour, salt, and baking soda at low speed and mix just till blended.
• Drop by heaping teaspoonfuls about 2" apart onto an ungreased sheet.
• Flatten slightly in crisscross pattern with tines of a floured fork.
• Bake at 375 degrees for 7-8 minutes or until set and just beginning to brown.
• Cool for 2 minutes on the sheet before removing.