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Category: Desserts

Double peanut butter cookies

Double peanut butter cookies
Gary Friedman / Los Angeles Times

Dear SOS: Many years ago I clipped a recipe from the Los Angeles Times for peanut butter cookies. I think it was called "world's best peanut butter cookies" because they were! I've since lost it. Please help. Velda Mowry Valencia ... Read more

Total time: 1 hour, plus 2 hours chilling | Makes 14 cookies
  • 1 1/2 cups flour
  • 1/2 cup sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup shortening
  • Peanut butter
  • 1/4 cup light corn syrup
  • 1 tablespoon milk

Step 1Combine the flour, sugar, baking soda, salt, shortening and one-half cup peanut butter. Mix together until it resembles coarse meal. Add the corn syrup and milk. Scrape the dough onto a sheet of plastic wrap and form into a long roll about 2 inches in diameter. Chill the dough until firm.

Step 2Heat the oven to 350 degrees.

Step 3Cut the dough into slices one-fourth inch thick. Place half of the dough slices about 2 inches apart on an ungreased baking sheet. Dab the center of each slice with one-half teaspoon of peanut butter. Top with another slice of dough. Seal the 2 slices with the prongs of a fork. Bake until light golden brown but still soft to the touch in the center, 12 minutes.

Each cookie:
174 calories; 105 mg. sodium; 0 cholesterol; 9 grams fat; 2 grams saturated fat; 22 grams carbohydrates; 2 grams protein; 0.52 gram fiber.
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