3/4 cup chunky peanut butter, divided into 1/2-cup and 1/4-cup portions
2 tablespoons light corn syrup
1 tablespoon milk
1/2 teaspoon vanilla
1-1/2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped roasted peanuts
In large bowl cream sugars, shortening, and 1/2 cup of the peanut butter with an electric mixer. Blend in the corn syrup, milk, and vanilla. In a separate bowl, sift together the flour, soda, and salt, and add to the creamed mixture, mixing well.
Shape dough into a 1-1/2-inch diagonal roll approximately 18 inches long. Wrap in plastic wrap and chill for at least 2 hours. Preheat oven to 350 degrees F. Slice the dough in 1/4-inch slices. Place slices on an ungreased baking sheet and spread each cookie with 1/2 teaspoon of peanut butter. Crimp edges with fork and top peanut butter with roasted peanuts. Bake 12 to 15 minutes or until lightly browned. Cool on racks.