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Double Peanut Butter Cookies

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Submitted by nursepenny

Double peanut butter sandwich cookies with peanut butter in the dough and between two slices. A slice-and-bake cookie with freezable dough for make-ahead baking.

These peanut butter cookies earn the “double” in their name. Half a cup of peanut butter goes into the dough itself, and then each cookie gets sandwiched around another half teaspoon of peanut butter filling before baking. You get peanut butter in every layer.

The dough is a slice-and-bake style. Flour, sugar, shortening, and peanut butter cut together like a pastry crust until crumbly, then corn syrup and milk bind it into a rollable log. Two hours in the fridge firms it up for clean slicing into thin rounds.

Half the rounds go on the sheet, each gets a dab of peanut butter, then a second round presses on top with the edges sealed by a fork. The fork seal isn’t just decorative. It keeps the peanut butter filling from oozing out as the cookies bake and gives them that classic pressed pattern.

Kitchen Tips

  • Chill the dough log for the full two hours. Soft dough crumbles when you try to slice it thin.
  • Slice the rounds evenly at a quarter inch. Uneven slices mean mismatched tops and bottoms that don’t seal well.
  • Press the fork firmly enough to seal the edges but not so hard that you flatten the cookie. A gentle, even pressure works best.
  • The dough freezes for up to three months. Slice from frozen, let thaw slightly, then assemble and bake.

Variations

  • Use chunky peanut butter for the filling to add crunchy texture inside the smooth cookie.
  • Drizzle finished cookies with melted chocolate for a peanut butter cup vibe.
  • Swap the peanut butter filling for Nutella or almond butter for a different flavor pairing.

Ingredients

1 ¾ 414
½ 2.5
TEASPOON ML BAKING SODA
¼ 1.3
TEASPOON ML SALT
½ 118
CUP ML SUGAR
½ 118
½ 118
CUP ML PEANUT BUTTER
creamy
¼ 59
1 15
TABLESPOON ML MILK
¼ 59
CUP ML PEANUT BUTTER
creamy

Directions

Combine flour, soda, salt, and sugar; cut in shortening and ½ cup peanut butter with pastry blender until mixture resembles coarse meal.

Stir in corn syrup and milk. Shape dough into a 12-inch roll; wrap in wax paper, and chill at least 2 hours.

Unwrap roll, and cut into ¼ inch slices; place half of slices on ungreased cookie sheets.

Spread each with ½ teaspoon peanut butter.

Top with remaining cookie slices, and seal edges with a fork.

Bake at 350 about 2 dozen.

NOTE: Dough may be frozen up to 3 months.

Slice dough while frozen; let thaw slightly.

Assemble and bake as directed.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 51g (1.8 oz)
Amount per Serving
Calories 214 35% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 151mg 6%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 6%
Sugars g
Protein 12g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

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