I currently seem to be eating in a very healthy way for my meals, however, I’ve also been enjoying the treats I’ve been baking. Its all about balance, as they say. I just love my desserts and all things dessert related.
One of my goals this summer is to take a fondant class. I want to make a cake shaped like a handbag. Handbags make me happy. I used to think I wanted to be a handbag designer. I love to look at all of the details in handbags, like the number of open pockets vs zippered pockets, how heavy the hardware is, how soft the leather feels, how long the strap is and is it adjustable?….etc., etc…
Back to the subject at hand, creamy peanut butter frosting between two freshly baked peanut butter cookies. Heaven. I first thought this recipe would be too much peanut butter, but the icing is delicate enough that it enhances the flavor of the soft cookies.
One thing I learned is that they are even better when you store in the fridge. The next day after baking these, I ate my scrambled egg breakfast, and had a sweet craving, so, of course, I wanted to taste test my creations from the day before. I was in for a nice surprise to find they were even better after some fridge time.
Close up, you can see how creamy the peanut butter frosting is. I’m thinking these would also be really good with a side of homemade ice cream. I think I’ll make the homemade chocolate ice cream again soon and pair it with these sandwich cookies.
- PEANUT BUTTER COOKIES
- 2 cups all-purpose flour
- 1 t baking soda
- ⅛ t salt
- ½ cup crisco original flavor shortening
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ t vanilla extract
- 2 large eggs
- PEANUT BUTTER FROSTING FILLING
- ¼ cup creamy peanut butter
- 1½ cup powdered sugar
- ½ t vanilla extract
- 3 T milk
- Preheat oven to 375 degrees.
- In a large bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl using an electric mixer, cream together butter, peanut butter, and sugars. Add vanilla extract; stir until well combined.
- One at a time, beat in each egg until well combined.
- Slowly add four mixture to wet ingredients, mix until well combined.
- Scoop dough into 1 inch balls, or use a disher to scoop balls of dough which I highly recommend. I can't believe I ever lived without a disher.
- Place on ungreased cookie sheet or parchment paper lined cookie sheet. Flatten the balls with a fork.
- Bake for 5-7 minutes, do not overtake. Cookies will set as they cool.
- Cool cookies on cookie sheet for 3 minutes; transfer to a wire rack to cool completely.
PEANUT BUTTER FROSTING FILLING
- In a large bowl using an electric mixer, cream together peanut butter, powdered sugar, vanilla extract, and milk until well combined.
- Spread the peanut butter filling on half of the cookies and top each one with another cookie.