Peanut Butter Delight Cookies
  • 1/2 cup shortening
  • 1/2 cup butter, softened
  • 1/2 cup creamy peanut butter
  • 1 1/2 cups sugar, divided
  • 1 cup brown sugar, packed
  • 2 eggs
  • 3 cups flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup creamy peanut butter
  • 4 ounces cream cheese, softened
  • 1/4 cup sugar
  • 1 egg yolk
  • 1/2 teaspoon vanilla
  • 2 1/2 cups milk chocolate chips
  • 1 tablespoon butter
  • 1 1/2 cups confectioners sugar
  • 6 tablespoons baking cocoa
  • 3 tablespoons water
  • 1/4 teaspoon vanilla
  1. In a large mixing bowl, cream the shortening, butter, peanut butter, 1 cup sugar and brown sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; greadually add to creamed mixture. Roll into 1 1/2 inch balls; roll in remaining sugar. Place 2 inches apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each ball.
  2. In a small mixing bowl, beat peanut butter and cream cheese until smooth. Beat in the sugar, egg yolk and vanilla. Spoon about 3/4 teaspoon of filling into each indentation. Bake at 350 degrees for 12=15 minutes or until firm to the touch. Remove to wire racks to cool.
  3. Melt the chocolate chips; stir until smooth. Dip bottoms of cookies in chocolate; shake off excess. Place chocolate side up on waxed paper-lined baking sheets. Refrigerate until set.
  4. For topping, melt butter in a saucepan. Whisk in confectioners sugar and cocoa. Gradually add water, whisking until smooth. Stirin vanilla. Drizzle over tops of cookies. Chill until chocolate is set. Store in an airtight con