Don’t expect to stay on a diet when you make these cookies. They are addictive. One of the best peanut butter cookie recipes I ever made….and it has a surprise in the middle. Form the dough around a milk dud that melts inside the cookie as it bakes.
It makes up to 8 dozen cookies—but I make my cookies a little bigger so usually get around 5 – 6 dozen. The house smells so good as they bake and my husband cannot wait to test them for me!! He says he wouldn’t want me to give anyone cookies that were not good. What a guy!!
Keep in mind that they dough needs to chill at least 1 hour before you form and bake the cookies.
1 ½ cups butter flavored shortening
1 ½ cups peanut butter (do not use reduced fat peanut butter)
2 cups sugar (DIVIDED)
1 ½ cups brown sugar, packed
4 eggs
3 ¾ cups all purpose flour
2 teaspoons baking soda
1 ½ teaspoons baking powder
¾ teaspoon salt
1 package milk duds (10 ounces)
Cream shortening, peanut butter, 1 ½ cups sugar and brown sugar until light and fluffy. Add in eggs, one at a time, beating after each addition. Combine all dry ingredients and gradually add to creamed mixture. Chill for at least one hour.
Shape 4 teaspoons of dough around a milk dud (I just use a heaping tablespoon). Be sure milk dud is completely covered. Roll balls in remaining ½ cup sugar.
Place 2 inches a part on ungreased baking sheets (even better—line with parchment paper and cleanup of pans will be easy). Bake at 350 for 10 – 12 minutes or until set. Cool for 5 minutes and then remove to wire racks.
I think you can see how yummy these cookies look—now you just have to smell them baking and taste them!
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