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Double Peanut Butter Cookies I

Double Peanut Butter Cookies I

Robin

Double good!

Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 189 kcal
  • 9%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 19.3g
  • 6%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 103 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Combine flour, sugar, soda and salt. Cut in shortening and peanut butter until mixture resembles coarse meal. Blend in syrup and milk.
  2. Shape in roll 2 inches in diameter; chill. Slice 1/8 to 1/4 inches thick.
  3. Place 1/2 the slices on ungreased cookie sheet; spread each with 1/2 teaspoon peanut butter. Sprinkle chocolate chips on top of the peanut butter. Cover with remaining cookie slices; seal edges with a fork.
  4. Cover with remaining cookie slices; seal edges with a fork. Bake at 350 degrees F (175 degrees C) for 12 minutes, or until browned.
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Reviews

Janet
19
2/19/2003

This is a fantastic recipe (if you like crunchy PB cookies)! They had a slight baking soda taste so I would recommend cutting back to about 1/3 tsp. Also I would recommend sifting the soda and salt with the flour.

yummy
12
4/13/2009

these are great i just made them right now and i'm only 14 so shows anybody can do it.the only things is i didn't have the corn syrup but it still tastes great without it and i used butter. so start baking people!

SAHARA544
11
7/15/2004

My co-workers love these when I bring them in for a special occasion! I substitute butter flavored crisco for the plain shortening to give more flavor. These are the best!