Yield: Yields eighteen 2-1/2-inch sandwiches.
This peanut butter cookie is head and shoulders above the others; it’s a hefty sandwich cookie with great peanut flavor in both the chocolate-flecked cream filling and the crunchy-light cookie. This recipe can be mixed by hand or in an electric mixer—just be sure to use smooth peanut butter rather than chunky. You’ll get good results with Skippy.
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Instead of cross-hatching with a fork, use your fingers to press and decorate.
I've made these many times since I first saw them in the Fine Cooking "Chocolate" magazine about 3 or 4 years ago. Friends and family are crazy about them! I really won't ever make a different peanut butter cookie. This one is all we need!Thank you!(Here is a link to my instagram with a picture of the ones I made last night!) https://instagram.com/p/6v7ZO9sf92/?taken-by=mizzjomoxie
I somehow got an older version of this recipe when I printed it out so mine didn't turn out as good. They definitely need the entire 12 - 14 minutes to cook and you also really need to press them down. They don't spread very much. I will try them again by pressing them down and cooking a little longer. Mine were a bit chewy.
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