RECIPE CORRECTION: Double Peanut Butter Cookies


In the January 30th edition of the Around&About, the amount of flour listed in the Double Peanut Butter Cookies recipe should have read 1 ½ cups of flour NOT ½ cup of flour. We are rerunning the column so that readers can cut out the correct recipe. My apologies for any inconvenience or bad batches of cookies.


Peanut butter cookies are one of my favourites, so when my mother in law told me she had a recipe for them with a peanut butter centre; I asked if I could have it. She shared her recipe with me along with a sample of these double, delicious cookies. They are not only pretty to look at; they are as tasty as they sound. I can attest to this. I ate 3 before they made it home.

Double Peanut Butter Cookies
(makes 2 dozen)

• 1 ½ cups flour
• ½ cup white sugar
• ½ tsp baking soda
• ½ cup shortening
• ½ cup peanut butter
• ¼ cup light corn syrup
• 1 tbsp milk
• Additional peanut
butter for filling.

Sift dry ingredients together. Blend in shortening and peanut butter. Stir in the corn syrup and milk. Shape into 2 rolls; chill. Slice each roll into 1/8 to 1/4 inch thick rounds. Place half the cookies on ungreased cookie sheets. Drop ½ tsp of peanut butter onto the centre of each cookie. Cover each cookie with remaining cookie slices; seal edges with a fork. Bake at 350 degrees for 10 – 12 minutes. Let cool and remove from cookie sheet.

Photo by Bonnie Muncaster

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