Pair of Fudgey Chocolate Peanut Butter Cookies Recipe

Directions

COMBINE butter, brown sugar and peanut butter in small bowl; beat butter, brown sugar and peanut butter until smooth. Fold flour, baking soda and salt into peanut butter mixture. Stir in chocolate pieces. Beat for 2 to 3 minutes or until dough is smooth. Turn dough out onto a lightly floured surface and knead until firm, about 8 minutes.

COMBINE shortening in medium bowl with rolled oats, cocoa and brown sugar. Take 2 tablespoons of dough and roll out half to 1 inch in height. Cut short 1/2 inch thickly with kitchen tweezers or large cookie cutters. Cut out peanut butter shapes with cookie cutters. Wrap cookie cutters about 1 1/2 inches from each cookie, using waxed paper to secure edges. Thread together peanut butter spools. Place 2 sheets into oven for better cookie/heegee light brown color.

DIRECTIONS:

Preheat oven to 350 F. Grease cookie sheets.

In a medium bowl, cream together the butter and sugar to 1/2 cup of shortening. Stir in the eggs one at a time. Beat in the flour mixture as well. Stir in the shredded coconut. Drop dough by heaping tablespoonfuls about 2 inches apart onto the prepared cookie sheets.

Bake for 12 to 15 minutes in the preheated oven, until firm. Cool on baking sheet for 2 minutes on the pan before removing to wire racks to cool completely. Cool on wire for 1 minute on wax paper before removing from pan.