Zutaten für Fudge Filled Peanut Butter Cookies
- Creamy Peanut Butter
- 1/2 cup shortening
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Semi Sweet Chocolate Chips
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Zubereitung von Fudge Filled Peanut Butter Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the peanut butter, shortening, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg until well combined.
- In a separate bowl, whisk together the flour, baking powder, and baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Roll the dough into 48 small balls (approximately 1 inch in diameter).
- Place the balls onto the prepared baking sheets, leaving about 1 inch between each cookie.
- Use a fork to flatten each ball into a 1/4-inch thick cookie, creating a criss-cross pattern.
- Bake for 6-8 minutes, or until the edges are lightly golden brown. Start checking at 6 minutes.
- Remove from oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
- While the cookies cool, prepare the fudge filling: In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring until smooth.
- Stir in 1/4 cup of peanut butter until smooth and creamy.
- Let the fudge filling cool slightly until it thickens enough to spread.
- Once the cookies are completely cool, spread a teaspoon of the fudge filling onto the flat side of 24 cookies.
- Top with the remaining 24 cookies to create 24 sandwich cookies.
- Refrigerate for at least 1 hour to allow the fudge filling to set completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
52g
Fat
16g
Carbs
6g
