|Fudgee-o Stuffed Peanut Butter Cookies|
As regular readers will know, my daughter Olivia is a prolific cookie baker and one of the loves we share is a good peanut butter cookie. Being the only two in the house who actually like peanut butter, we don’t make them that often but when she set out to make a batch the other day we took the opportunity to try this indulgent idea that we have had for a while based upon another stuffed cookie we recently saw. Chocolate and peanut butter is a no brainer and while we buy very few packaged cookies in this house, generally if they are on sale, Spouse sometimes does buy Fudgee-o’s, a favorite of mine from childhood. I was advised that the double stuffed version of cream sandwich cookies is best for making stuffed cookies, so I took that advice. They may work just as well with the regular version of the cookie and if Fudgee-o brand is not available in your area, I’m sure your favorite chocolate cream sandwich brand will be just as good.
Get a tall glass of cold milk and indulge the kid in you.
Makes about a dozen.
Peanut Butter Cookie Dough
- ½ cup butter
- ½ cup peanut butter
- ½ cup white sugar
- ½ cup brown sugar
- 1 egg
- 1 tsp vanilla
- 1 ¼ cups flour
- 1 tsp baking soda
- ½ tsp salt
Add to creamed mixture and fold until dough forms. Chill the dough for about an hour.
Roll the dough into 1 inch balls and flatten the balls into circles just a little larger than the sandwich cookies you are using to stuff the cookies. Sandwich the Fudgee-o cookie between two of the dough circles and pinch the edges together to seal. Place the cookies two inches apart on a parchment or silicone pad lined baking sheet.
Bake for about 15 minutes until golden brown at the edges at 350 degrees F. Do not over bake or cookies will be brittle.