EQUIPMENT

• 1 large ice cream scooper

INGREDIENTS 

Peanut Butter Filling

• 1 1/2 C creamy peanut butter
• 3/4 C powdered sugar

Peanut Butter Cookies

• 1 C Sugar
• 1 C light brown sugar – packed
• 1 C creamy peanut butter
• 1/2 C shortening
• 1/2 C butter – unsalted
• 2 large large eggs
• 2 1/4 C flour
• 1 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp kosher salt
• 1 C sugar – to roll the cookie dough in

INSTRUCTIONS 

Peanut Butter Filling

1. Using a medium bowl and a whisk or a hand beater, mix the peanut butter and powdered sugar until combined and smooth like dough
2. Use a small ice cream scoop and scoop some filling into the palm of your hands
3. Roll into a ball and place onto a small tray or plate
4. Place into freezer while you make the dough

Peanut Butter Cookies

1. Pour the 1 C of sugar into a medium-size bowl
2. Preheat oven to 350 degrees
3. Using a standing mixer, beat together the sugars, butter, shortening, butter, and eggs until combined and smooth
4. Using a large bowl whisk together the flour, baking soda, baking powder, kosher salt until combined
5. Gradually beat in the dry ingredients into the wet until a dough forms
6. Using the large ice cream scooper, scoop out some dough into the palm of your hand
7. Make an indent in the center of the dough with your thumb and gently stretch the indent to make it wider
8. Remove the peanut butter filling from the freezer and place a filling into the center of the indent
9. Pull dough over the filling and mold into a smooth ball of dough
10. Roll the cookie dough ball in the sugar
11. Place onto the cookie sheet and place into the oven and bake for 13-15 minutes or until a light golden brown
12. Allow cookies to cool before moving and enjoying with a LARGE glass of milk!