Fudge-Filled Irresistible Peanut Butter Cookies

Name: Fudge-Filled Irresistible Peanut Butter Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cookies; Crisco Original No-Stick Cooking Spray; 1 1/2 cups Jif Creamy Peanut Butter; 1 cup Crisco All-Vegetable Shortening; 2 1/2 cups firmly packed brown sugar; 1/3 cup milk; 2 tablespoons vanilla extract; 2 large eggs; 3 1/2 cups Pillsbury BEST All Purpose Flour; 1 1/2 teaspoons baking soda; 1 1/2 teaspoons salt; 14 ounces Eagle Brand Sweetened Condensed Milk; 3 cups semi sweet chocolate chips; 1 teaspoon vanilla extract

Servings: persons

cookies
Crisco Original No-Stick Cooking Spray
1 1/2 cups Jif Creamy Peanut Butter
1 cup Crisco All-Vegetable Shortening
2 1/2 cups firmly packed brown sugar
1/3 cup milk
2 tablespoons vanilla extract
2 large eggs
3 1/2 cups Pillsbury BEST All Purpose Flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
14 ounces Eagle Brand Sweetened Condensed Milk
3 cups semi sweet chocolate chips
1 teaspoon vanilla extract

1
HEAT oven to 375u00b0F. Coat baking sheets with no-stick cooking spray.
2
BEAT peanut butter, shortening, brown sugar, milk and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs. Beat just until blended.
3
COMBINE flour, baking soda and salt in medium bowl. Add to creamed mixture on low speed, mixing just until blended. Drop by level tablespoonfuls 2 inches apart onto prepared baking sheets.
4
BAKE 6 to 7 minutes or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove to wire rack to cool completely.
5
MICROWAVE sweetened condensed milk and chocolate chips in medium microwave-safe bowl on HIGH for 1 1/2 minutes or until melted and smooth when stirred. Stir in vanilla. Let cool 15 minutes. Spread generously on flat side of half the cookies. Top with remaining cookies, flat side down, to form sandwich cookies.

2300

kcal

Calories

Fat

317

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: cookies, Crisco Original No-Stick Cooking Spray, 1 1/2 cups Jif Creamy Peanut Butter, 1 cup Crisco All-Vegetable Shortening, and more.

Yes, Fudge-Filled Irresistible Peanut Butter Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!