These are absolutely to die for! They taste a little bit like nutter butters but better! I brought some over to the physical education department and they are all asking me for the recipe.
1 C. Crisco
1 C. creamy peanut butter
1 C. Sugar
1 C. Packed brown sugar
1 t vanilla
3 eggs
3 C. flour
2 t baking soda
½ t salt
Filling:
1 C creamy peanut butter
½ C. butter, softened
4 C. powdered sugar
2 t vanilla
3-4 Tbs milk
Cookies:
Preheat oven to 375 degrees.
Cream shortening, peanut butter, and sugars together until light and fluffy. Add in vanilla, and eggs one at a time. Add flour, baking soda, and salt to dough. Mix to combine. The dough will be very soft-that’s normal!
Roll dough into ½ inch (or a little larger) balls, roll in sugar, place on ungreased cookie sheet and do the little forky criss-cross thing. (I used a regular size 40 ice cream scoop and divided them into two cookies in order to make the perfect size balls, a mini scoop is perfect).
Bake for 6-8 minutes, or until puffed and set, but not browned. Remove from oven. Let cool on baking sheet for 2-3 minutes and then transfer to cooling rack.
Filling: beat peanut butter, butter, sugar, and vanilla together until smooth, if needed, add milk until desire consistency is reached. When cookies are completely cooled, spread a layer of frosting on one side and sandwich together.
Yield: about 4 dozen sandwiches.
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