Or as Brian calls them, “Peanut Butter OD’s.”
I’m SO over death by chocolate. I mean, it’s good and all, but if I’m going to die a food related death, I would rather die in the ooey, gooey, creamy/crunchy salty flavors of peanut butter. Yes please, that sounds divine.
And I know there are dozens of you out there who would agree.
I was thinking the other day about the abundance of Death By Chocolate desserts, and I started wondering… why is there death by chocolate EVERYTHING, but any peanut butter dessert has to be paired with other things? Why can’t peanut butter stand alone as the shining star it is? So I set out to find a combination of recipes that would do that.
I decided on cookie sandwiches A simple enough recipe to combine multiple peanut butter goodies. For the cookies, I halved the Soft Baked Cookie recipe I posted a few weeks ago. I also added an extra egg yolk and some corn starch to make the cookies softer and chewier.
I then stuffed the cookies with a homemade peanut butter buttercream, and rolled them in peanut butter chips. Pure bliss.
- For cookies:
- 1 C flour
- ¼ tsp baking soda
- ¼ tsp cornstarch
- ¾ C brown sugar, packed.
- ½ C white sugar
- ½ C (1 stick) salted butter, softened.
- 1 egg + 1 egg yolk
- ¾ C Peanut Butter
- 1 tsp vanilla extract
- For buttercream:
- ½ c (1 stick) salted butter
- ½ c peanut butter
- 1 and ⅓ c powdered sugar
- In a medium bowl combine flour, baking soda, and cornstarch. set aside.
- In a large bowl combine the sugars in an electric mixer on medium speed. Add the butter and mix to form a grainy paste. Add eggs, peanut butter, and vanilla and mix until light and fluffy.
- Gradually add the dry ingredients and mix until combined. Do not overmix.
- Chill well, at least 30 minutes. Preheat oven to 300˚.
- Drop 2-teaspoon size rounds onto a baking sheet and bake for 8-10 minutes until cookies are slightly brown on the edges. Let sit for 5 minutes before transferring to a wire rack to cool.
- Spread frosting on cookies when completely cool, and roll in peanut butter chips.
- To make frosting: Beat butter in an electric mixer on medium-high speed until creamy. Add peanut butter and mix until combined and fluffy. Slowly add in powdered sugar. Spread on cooled cookies and top with a second cookie before rolling in chips.
- Store cookies in refrigerator for up to 7 days.