| DOUBLE PEANUT BUTTER SUPREMES |
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Makes about 4 Dozen CookiesCookie 1/2 cup Butter Flavor CRISCO Shortening or 1/2 Butter Flavor CRISCO Stick 1 cup Jif Creamy Peanut Butter 1/2 cup firmly packed brown sugar 1/2 cup granulated sugar 1/3 cup dairy sour cream 1 egg 1 teaspoon vanilla 2 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt Granulated sugar for rolling Filling 1 package (8 ounces) cream cheese, softened 1/2 cup JIF Creamy Peanut Butter 1 egg, slightly beaten 1/3 cup granulated sugar Dash salt 1 cup semi-sweet miniature chocolate chips For cookie, combine Butter Flavor Crisco, peanut butter, brown sugar, 1/2 cup granulated sugar, sour cream, egg and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Combine flour, baking soda, baking powder and salt. Mix into creamed mixture at low speed until blended. Cover and refrigerate 1 hour. For filling, combine cream cheese, peanut butter, egg, sugar and salt. Beat at medium speed of electric mixer until blended. Stir in miniature chocolate chips. Heat oven to 350ºF. Form dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets. Press thumb gently in center of each cookie. Fill center with rounded teaspoonful of filling. Bake at 350ºF for 12 to 13 minutes, or until lightly browned. Cool 2 minutes on baking sheet. Remove to cooling rack. |
