Double peanut butter cookies
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Dear SOS: Many years ago I clipped a recipe from the Los Angeles Times for peanut butter cookies. I think it was called “world’s best peanut butter cookies” because they were! I’ve since lost it. Please help.
Velda Mowry
Valencia
Dear Velda: These cookies are great to bake for a party because you can make the dough ahead of time, then just pop it in the refrigerator.
The filling is so simple: just a bit of peanut butter, and if you want, chocolate chips.
Add three or four chips to the filling per cookie, and you’ll have a wonderful chocolate addition.
Combine the flour, sugar, baking soda, salt, shortening and one-half cup peanut butter. Mix together until it resembles coarse meal. Add the corn syrup and milk. Scrape the dough onto a sheet of plastic wrap and form into a long roll about 2 inches in diameter. Chill the dough until firm.
Heat the oven to 350 degrees.
Cut the dough into slices one-fourth inch thick. Place half of the dough slices about 2 inches apart on an ungreased baking sheet. Dab the center of each slice with one-half teaspoon of peanut butter. Top with another slice of dough. Seal the 2 slices with the prongs of a fork. Bake until light golden brown but still soft to the touch in the center, 12 minutes.
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