Gooey Peanut Butter Cookies

Gooey Peanut Butter Cookies
  1. u00bd cup granulated sugar
  2. u00bd cup packed brown sugar
  3. u00bd cup peanut butter
  4. u00bc cup shortening
  5. u00bc cup butter, softened
  6. 1 egg
  7. 1u00bc cups all-purpose flour
  8. u00be teaspoon baking soda
  9. u00bd teaspoon baking powder
  10. u00bc teaspoon salt
For the gooey center
  1. u00bd cup creamy peanut butter
  2. u00bd cup powdered sugar
For the topping
  1. u00bc cup peanuts, finely chopped
  2. u00bc cup granulated sugar
  3. u00bd teaspoon ground cinnamon
  1. Make the cookie dough: In the bowl of a stand mixer, combine sugars, peanut butter, shortening, butter and egg. Stir in the dry ingredients. Roll into a log shape, wrap with plastic film and refrigerate about 2 hours or until firm.
  2. Heat oven to 375u00baF.
  3. Make the topping: In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.
  4. Make the filling: In another small bowl, stir the peanut butter and powdered sugar until completely blended. (A silicone spatula works well here.) Roll the mixture into 24 1-inch balls.
  5. Assemble the cookies: Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape a piece of cookie dough around a peanut butter ball, covering completely. (This will likely involve a lot of pinching, smoothing, tucking and rolling. Itu2019ll be worth it, I promise.) Repeat with remaining dough and balls.
  6. Roll each dough-covered ball in the peanut mixture; gently pat mixture onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with nonstick cooking spray; press into remaining peanut mixture. Flatten each ball to u00bd-inch thickness with bottom of glass.
  7. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.
  8. Bake 10 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.

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