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Ingredients
- FILLING:
- 2 tablespoons shortening
- 1 cup baking cocoa
- 1/2 cup chocolate syrup
- 1 cup butter, cubed
- 1/4 cup Jif® Creamy Peanut Butter,
- 3 eggs
- 2-1/2 cups sugar
- 2-1/2 teaspoons vanilla extract
- 2-1/2 cups all-purpose flour
- 1-1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup chunky peanut butter
- 1/2 cup butter, softened , Fresh, Cream Butter
- 1 cup milk
- 2 teaspoons vanilla extract
- 11 cups confectioners' sugar
Preparation
Step 1
In a large saucepan melt butter and shortening over low heat, Remove from the heat; stir in the cocoa, chocolate syrup and peanut butter until smooth. Cool.
In a large bowl, beat eggs and sugar until lemon-colored. Beat in the chocolate mixture and vanilla. Combine the flour, baking soda and salt; gradually add to chocolate mixture.
Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 10-12 minutes or until surface cracks. Cool for 2 minutes before removing to wire racks.
In a large bowl, beat peanut butter and butter until fluffy. Beat in milk and vanilla. Gradually add confectioners' sugar; beat until smooth. Pipe or spread onto the bottoms of half of the cookies; top with remaining cookies. Yield: 2-3/4 dozen.