You’ve heard of a triple threat . . . in football it is a player who excels at running, passing, and kicking (think Doug Flutie). In the entertainment industry, it is someone who can act, sing, and dance (think Hugh Jackman). In the case of this recipe, it is the peanut, performing in three brilliant capacities: a creamy peanut butter filling, a buttery peanut butter cookie, a crunchy peanut coating. The idea comes from Carolyn Gurtz, who won a Pillsbury contest with a similar cookie. Here is a link to her recipe if you’re interested.
1 c creamy Skippy peanut butter
1 c powdered sugar
1/4 cup butter or margarine, softened
1/2 c sugar
1/2 c brown sugar
1/2 c creamy Skippy peanut butter
1/4 c shortening
1/4 c butter or margarine, softened
1 1/4 c flour
3/4 t baking soda
1/2 t baking powder
1/4 t salt
1/2 c dry-roasted peanuts, chopped fine
1/2 c granulated sugar
1 T butter or margarine
Start by making filling by combining peanut butter, powdered sugar, and butter or margarine until combined. Shape into 3/4-inch balls using mini cookie scoop and place on wax paper. Refrigerate while making cookie dough.
Make cookie dough by combining sugar, brown sugar, peanut butter, shortening and butter or margarine. Beat until creamy. Beat in egg. Stir in flour, baking soda, baking powder and salt until barely combined.
To make coating, combine chopped peanuts and sugar in small bowl.
Remove balls of filling from refrigerator. Wrap a flattened 1-inch ball of cookie dough around each ball of filling. Roll in peanut/sugar coating and place on ungreased cookie sheet. Coat bottom of drinking glass with extra butter or margarine and flatten each cookie to 1/2-inch thickness. Sprinkle remaining peanut/sugar coating on tops of cookies. Bake at 375 for 8-9 minutes or until barely golden brown. Cool 2-3 minutes. Remove to wire racks. Most recipes would tell you to cool completely. I say, “eat immediately.” IF (yes, big “if”) there are any left, cool the rest completely and store in an air-tight container. Makes 22 cookies.