Triple-threat Peanut Butter Cookies

triple_threat_peanut_butter_cookies

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.

 

Filling:

1 c creamy Skippy peanut butter

1 c powdered sugar

1/4 cup butter or margarine, softened

 

Cookie:

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 egg

1 1/4 c flour

3/4 t baking soda

1/2 t baking powder

1/4 t salt

 

Coating:

1/2 c dry-roasted peanuts, chopped fine

1/2 c granulated sugar

 

Other:

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.

This entry was posted in Cookies, The Good Food. Bookmark the permalink.

Leave a Reply

Your email address will not be published.

Please type the following characters of this captcha image in the input box: Please type the characters of this captcha image in the input box