Peanut Butter Fluff Cookies
Ingredients
- ¼ cup butter-flavored shortening
- ¾ cup granulated sugar, divided
- ¾ cup creamy peanut butter
- ½ cup firmly packed dark brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons heavy whipping cream
- Peanut Butter-Marshmallow Filling (recipe follows)
- Instructions
- Preheat oven to 350°. Line two baking sheets with parchment paper.
- In a large bowl, beat shortening, ½ cup granulated sugar, peanut butter, brown sugar, and vanilla with a mixer at medium-high speed until fluffy. Add eggs, one at a time, beating well after each addition.
- In a medium bowl, whisk together flour, baking soda, and salt. Gradually add to shortening mixture, beating until combined. Add cream, beating until combined. Using a 1½-inch spring-loaded scoop, scoop dough, and roll into balls. Roll balls in remaining ¼ cup granulated sugar, and place at least 2 inches apart on prepared pans. Using a fork, flatten each cookie to about ½-inch thickness, making a cross-hatch design. Bake for 12 to 15 minutes or until edges are just beginning to brown. (Bake longer for a crunchy cookie, and bake less for a chewy cookie.) Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
- Spread 1 to 2 tablespoons Peanut Butter-Marshmallow Filling on flat side of half of cookies. Top with remaining cookies, flat side down. Store covered in refrigerator for up to 5 days.
- from:.allamericancooking
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