1/2 cup butter
1/2 cup Crisco
1 cup creamy peanut butter
1 cup sugar
3/4 cup packed brown sugar
3 large eggs
1 teaspoon vanilla extract
1/2 teaspoon butter flavoring
3 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
FILLING:
1/2 cup creamy peanut butter
3 cups confectioners' sugar
1 teaspoon vanilla extract
5-6 Tablespoons milk
Preheat oven to 375F.
In a large bowl, cream butter, shortening, peanut butter, and sugars until light and fluffy, about 4 minutes. Beat in eggs, one at a time, and then add flavorings. In a separate bowl, combine the flour, baking soda, and salt; add to creamed mixture and mix well.
Shape into balls and place 2” apart on ungreased baking sheets. Mash with a meat mallet as though your life depends upon it. Bake at 15 minutes or until golden. Remove to wire racks to cool.
You can eat them as is, or fill them to make sandwiches. I used Dulce de Leche, Nocciolata, and the following:
For filling, in a large bowl, beat the peanut butter, confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Spread on half of the cookies and top each with another cookie.
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