PB Sammy Cookies

Can we talk about peanut butter for a second?

Is that even a real question? As you may recall, I. Love. Peanut Butter. I cannot imagine children who are allergic to peanuts. It must be tramatizing.

Sorry. That was mean. I just can’t imagine my life without pb! Something as good as peanut butter deserves a top-ten list:

Top 10 Reasons I love Peanut Butter:

10. You can pair peanut butter with meat.

9. You can pair peanut butter with vegetables.

8. You can pair peanut butter with fruit.

7. You can pair peanut butter with grains:

Put peanut butter in your oatmeal! Do it!

6. You can pair peanut butter with dairy. (That’s every food group I just paired peanut butter with!)

5. Peanut butter can be eaten with lots of different devices: knives, spoons, forks, fingers

4. There is a peanut butter for everyone!

I like the fake kind for baking

3. I eat peanut butter when I’m happy!

2. I eat peanut butter when I’m sad!

1. Number one reason I love peanut butter? It can be nutritious. It can be unhealthy. It can be anything you want it to be! What’s not to love?

These cookies are kind of like home-made Nutter Butters.

I’m into that.

I’m going to go ahead and confess right now that I used granulated sugar in the filling by accident (as opposed to confectioners). It was grittier. But no less delicious. Peanut Butter. Somethin to stand for:

Recipe from here.

1/2 cup (1 stick)

butter, at room temp

3/4 cup smooth peanut butter

1/2 cup granulated sugar

1/2 cup firmly packed brown sugar

1 egg

1 1/2 cups flour

1/2 tsp baking powder

3/4 tsp baking soda

Filling:

2 cups crunchy peanut butter

1/2 cup butter, at room temp

1/4 cup heavy whipping cream

1/2 cup powdered sugar

1/4 cup firmly packed brown sugar

1 teaspoon vanilla extract

Preheat oven to 375. Line baking sheets with parchment.

In a mixing bowl, mix butter and peanut butter until fully combined (about 2-3 minutes). Add granulated sugar and brown sugar and mix until light and fluffy. Then add the egg and beat for another minute.

In a separate bowl, whisk together flour, baking soda, and baking powder. Gradually add to your peanut butter mixture with mixer on low speed. Refridgerate for 30 minutes.

While the cookie dough is chillin, make your fillin:

Beat together peanut butter, butter, and heavy cream for about 2 minutes. Add the rest of the ingredients and mix until fully combined.

When the dough is chilled, drop about 1 tbs of slightly rounded dough onto cookie sheets about 2 inches apart. Dip a fork in granulated sugar and press down slightly on the tops to get your fork-marks. Bake for 7-10 minutes.

Let the cookies cool for as long as you can stand it on a rack. Use a knife to put about 1.5 tbs (or as much as you like!) on the bottom side of one cookie and top with the bottom side of another cookie! This just got good! (I had pleeenty of leftover filling so don’t be shy with it!)

Bon Appetit!

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