What’s better than a peanut butter cookie filled with chocolate fudge and chopped peanuts?
2 2/3 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup Land O Lakes® Butter softened
3/4 cup creamy peanut butter
1/3 cup honey
2 tablespoons milk
2 tablespoons whipping cream
1 cup semi-sweet chocolate chips
3 tablespoons finely chopped dry roasted peanuts
2 tablespoons coarse grain or decorator sugar
Combine flour, 3/4 cup sugar, baking powder, baking soda and salt in bowl. Cut in butter and peanut butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in honey and milk just until combined.
Divide dough in half. Shape each half into a ball; flatten slightly. Wrap each in plastic food wrap. Refrigerate 2 hours or until firm.
Heat oven to 350°F.
Roll out dough, one-half at a time, on lightly floured surface (keeping remaining dough refrigerated) to 1/8-inch thickness. Cut with 2-inch round cookie cutter or biscuit cutter. Place half of cookies 1 inch apart onto ungreased cookie sheets.
Place whipping cream in 1-quart saucepan. Cook over medium heat until cream almost comes to a boil. Add chocolate chips and peanuts; stir until chocolate is melted. Spoon 1 teaspoonful filling over cookies on cookie sheets. Top with remaining cut-out cookie rounds. Crimp edges with fork; prick tops. Brush with milk; sprinkle with coarse sugar.
Bake 11-13 minutes or until light brown. Cool 1 minute on cookie sheets; remove to cooling rack.
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