This is a crumbly peanut butter cookie with a soft peanut butter filling. Overcooking will make the center less soft, so watch the cookies carefully.
This is a recipe I made up, so if you have any problems along the way, let me know. I like these a lot.
Double Peanut Butter Cookies
1/3 cup creamy peanut butter
1/4 cup powdered sugar
1 (17.5 oz) package Peanut Butter Cookie Mix (I used Betty Crocker)
3 tablespoons cold butter, cut up
2 egg yolks
1 tablespoon water
Preheat oven to 375 degrees F.
Prepare filling first. Beat together peanut butter and powdered sugar. Place in refrigerator until ready to use.
In a large mixing bowl, using a fork or pastry cutter, stir together cookie mix and cold butter until mixture is coarse and crumbly. Add egg yolks and water and stir with spoon or hands until mixture comes together. Shape into an 8 inch long cylinder, then divide into 16 equal pieces.
Working 1 dough piece at a time, divide dough piece in half and press both halves flat. Using a half teaspoon measure, scoop a ¾ inch ball of peanut butter mixture and place between dough halves. Mold dough around peanut butter filling, rolling gently between palms to make a ball. Set on cookie sheet and repeat to make 16 cookies.
Bake for 10-12 minutes or until lightly browned
Makes 16 Cookies