Double Peanut Butter Cookies I

23 Reviews

“Double good!” - by Robin

Ingredients

1 1/2 cups sifted all-purpose flour
1 tablespoon milk
1/2 cup white sugar
1/2 teaspoon baking soda
1/4 cup light corn syrup
1/4 teaspoon salt
1/2 cup shortening
1 cup peanut butter
1 cup semisweet chocolate chips

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Metric US

Original recipe yields 2 dozen

Directions

Combine flour, sugar, soda and salt. Cut in shortening and peanut butter until mixture resembles coarse meal. Blend in syrup and milk.
Shape in roll 2 inches in diameter; chill. Slice 1/8 to 1/4 inches thick.
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.
Cover with remaining cookie slices; seal edges with a fork. Bake at 350 degrees F (175 degrees C) for 12 minutes, or until browned.

Nutrition

Amount Per Serving (24 total)

Calories
189 cal
9%

Fat
11.9 g
18%

Carbs
19.3 g
6%

Based on a 2,000 calorie diet

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Reviews (23)

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Janet

Feb. 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..." See more with the flour."

yummy

Apr. 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 b..." See moreaking people!"

SAHARA544

Jul. 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!..." See more"

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