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.
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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