Ingredients: |
Ingredients: COOKIES
1½ cups Dierbergs flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup firmly packed Dierbergs brown sugar
½ cup Dierbergs butter, softened
½ cup creamy peanut butter
1 large Dierbergs egg
1 teaspoon vanilla extract
Dierbergs granulated sugar
FILLING
½ cup Dierbergs butter
1½ cups Dierbergs powdered sugar
½ cup peanut butter
1 teaspoon vanilla extractFOR COOKIES In medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.
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Directions: |
Directions:FOR COOKIES In medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.
In large mixer bowl, beat brown sugar, butter, and peanut butter at medium speed until light and fluffy.
Add egg and vanilla; beat at medium speed until well combined.
Add flour mixture; beat at low speed until well combined. Cover and chill for at least 30 minutes.
Place granulated sugar in small bowl. Shape dough into 1-inch balls; roll in sugar.
Place 2 inches apart on parchment-lined baking sheets; flatten each ball with fork.
Bake in 375˚F. oven until edges are lightly browned, about 6 to 8 minutes.
Cool on baking sheets for 2 minutes. Cool on wire racks.
FOR FILLING Place butter in 1-cup glass measure. Microwave high until melted, about 45 seconds; cool to room temperature.
In medium bowl, beat all ingredients at medium speed until well combined and smooth.
Place about 1 tablespoon Filling on bottom side of half of the cookies. Top with remaining cookies; press together until filling almost extends to edges. Store in airtight containers. |
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