These double peanut butter cookies are rich, soft, and packed with peanut butter flavor. They feature a peanut butter-infused dough with a creamy peanut butter filling, making them perfect for peanut butter lovers. The light corn syrup and margarine keep them soft, while baking at 350°F gives them a delicate, golden texture.
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Double Peanut Butter Cookies
Double Peanut Butter Cookies FAQ
Can I use butter instead of margarine?
Yes, but the cookies may have a slightly different texture and spread more.
What type of peanut butter works best?
Creamy peanut butter is best for this recipe, but crunchy peanut butter can be used for added texture.
Can I use honey instead of corn syrup?
Yes, honey can be a good substitute, but it will slightly change the flavor and texture.
How do I store these cookies?
Store them in an airtight container at room temperature for up to 5 days or freeze them for longer storage.
Food History
Peanut butter cookies have been an American favorite since the early 1900s, especially after peanut butter became widely available. Classic peanut butter cookies often feature the crisscross fork pattern, but this recipe takes them a step further by adding a peanut butter filling.
The idea of sandwich cookies dates back to the early 20th century when bakers started experimenting with different cookie fillings. This double peanut butter version likely emerged in the mid-century when peanut butter was a staple in many households. The use of corn syrup keeps the cookies soft, which was a common baking technique during that time.
Timeline
- 1895 – Peanut butter is first developed as a protein-rich food.
- 1910s-1920s – Peanut butter cookies appear in American cookbooks.
- 1930s – The fork-pattern peanut butter cookie becomes popular.
- 1950s-1960s – Sandwich cookies with creamy fillings become more common.
- Present day – Peanut butter cookies remain a classic favorite.
Recipe Discussion
These cookies have a perfect balance of sweetness and peanut butter flavor. The dough is soft yet sturdy enough to hold the creamy peanut butter filling. The light corn syrup adds a slight chewiness, and the margarine ensures they stay tender.
The dough is rolled into a log, chilled, and then sliced, making these cookies easy to shape. Each cookie is filled with peanut butter before being sealed and baked. The result is a soft, melt-in-your-mouth treat with a rich peanut butter center.
Preparation Tips
- Sift the dry ingredients – This ensures even mixing and a smoother dough.
- Use softened margarine – This helps blend it easily with the peanut butter.
- Chill the dough – This makes slicing easier and prevents the cookies from spreading too much.
- Use a measuring spoon for the filling – Ensures even peanut butter distribution in each cookie.
- Seal the edges well – Use a fork to crimp the edges so the filling stays inside.
- Do not overbake – The cookies should be lightly golden but still soft when removed from the oven.
Recommended Kitchen Products
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- Silicone Baking Mat – Prevents sticking and ensures even baking.
- Hand Mixer – Helps blend the dough for a smooth texture.
- Cookie Cutter Set – Great for shaping uniform cookies.
- Cooling Rack – Allows cookies to cool evenly and stay crisp.
- Airtight Cookie Storage Container – Keeps cookies fresh for longer.
Serving Suggestions
- With a glass of milk – A classic pairing that enhances the peanut butter flavor.
- With chocolate drizzle – Melt chocolate and drizzle over the top for extra richness.
- With coffee or tea – A great afternoon snack with a warm drink.
- As an ice cream sandwich – Place a scoop of vanilla or chocolate ice cream between two cookies.
- With chopped peanuts on top – Adds a little crunch for more texture.
A Peanut Butter Lover’s Dream
These double peanut butter cookies are perfect for anyone who loves peanut butter. The combination of a soft cookie with a creamy filling makes them irresistible. Whether you enjoy them fresh out of the oven or store them for later, they are sure to be a hit.
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Double Peanut Butter Cookies
These double peanut butter cookies feature a soft peanut butter-infused dough with a creamy peanut butter filling. Made with light corn syrup and margarine for a soft texture, they bake to perfection in just 12 minutes.
Ingredients
- 1 ½ cups sifted all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup liquid oil margarine
- ½ cup creamy peanut butter
- ¼ cup light corn syrup
- 1 tablespoon skim milk
Instructions
- Sift together the flour, sugar, baking soda, and salt.
- Cut in margarine and peanut butter until the mixture resembles coarse meal.
- Blend in the corn syrup and skim milk.
- Shape the dough into a 2-inch roll and chill.
- Slice the dough into ⅛- to ¼-inch thick rounds.
- Place half the slices on an ungreased cookie sheet.
- Spread each with ½ teaspoon peanut butter.
- Cover with the remaining slices and seal edges with a fork.
- Bake at 350°F for about 12 minutes.
- Cool slightly before removing from the baking sheet.