As any of the long time Cookers here know, I grew up with a single dad. PB & J was a staple in our house, which is why to this day it surprises me that I still love the combo.
I had a craving, but I don’t keep bread in the house normally. These happened.
￼I have to get to work, so I’ll get this recipe down and see you all next week.
If you don’t feel like doing all the work, I promise that these are THE BEST damn PB cookies without the filling. But honestly, it’s probably worth it to just make the damn filling. Just sayin’.
Alright. I gotta go get my cash out of everyone’s pockets and then scoot home before the snow starts hammering us.
I hope you all enjoy these. Let me know by leaving a comment.
What You Need:
(2 sticks) unsalted butter, softened
1 c light brown sugar
1/2 c granulated sugar
1 c creamy peanut butter
2 whole eggs
1 1/2 tsp vanilla extract
2 2/3 c all purpose flour
1/4/ tsp of salt
1 1/2 tsp baking soda
1/2 c sugar in a bowl for rolling
PB Buttercream Filling:
6 Tbsp unsalted butter softened
1/2 c creamy peanut butter
2 c powdered sugar
4-6 tsp heavy cream
Any jelly or jam you choose.
What You Do:
Preheat oven to 350 degrees.
In a stand mixer with the paddle attachment cream butter, peanut butter, eggs both sugars and vanilla until well combined.
Whisk flour, salt and baking soda in a small bowl.
Add the dry ingredients to the batter in two parts with the stand mixer on the lowest speed. Unless you want flour all over your face and floor.
Mix just until incorporated. Be careful not to over mix.
Chill that dough while you make the PB filling, do yoga, or all of the above.
Use a cookie scoop to make dough balls. I keep mine heaping.
Roll each cookie in the sugar bowl and place on a parchment lined baking sheet.
Use a fork to put cross marks on them.
Bake cookies for 8-12 minutes (every oven and pan combo is different) until lightly golden brown and firm on the edges.
Remove from the oven and let set on the baking sheet 3-4 minutes.
Transfer to cooling rack to cool completely.
Once cooled, slap jam on half of them, PB filling on the other half.
Press them together and voilà!!
For the record, it’s not “walla or wallah”. I have to point that out. Walla Walla is a valley in Washington state. Great wine comes from there. I had to interject that because I read a lot and that word is butchered a lot.
“Voilà.” Behold!! Check this out!! There it is!!
I feel much better now.
Store them bad boys in an airtight container and try to remember that there are 2 cookies in each. So pace yourself.
Oh, and be sure you have milk on hand. These are RICH!!
Here’s how to whip up your PB Buttercream Filling, but I think any reader here would have that on lock. One never knows.
Peanut Butter Buttercream
Cream butter and peanut butter with a hand or stand mixer with until smooth and creamy.
Gradually add powdered sugar and heavy cream. Add more heavy cream if the frosting is too thick to spread.
It should look like this.
Set aside until ready to frost the cookies.
I appreciate you dropping by again, Cookers!! See you soon.
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