Peanut Butter Cookie Cups & Sandwiches

2 cups unsalted butter, softened
2 cups granulated sugar
2 cups light brown sugar
4 large eggs
2 cups peanut butter
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons vanilla
4 cups all-purpose flour
+/- 1 bag milk chocolate chips
+/- 1 bag peanut butter chips
  1. preheat oven to 350 degrees F
  2. cream butter and sugars in a LARGE bowl
  3. add eggs, one at a time, beating in between, add vanilla
  4. beat in peanut butter
  5. whisk dry ingredients together
  6. gradually add to the butter/ sugar/ egg  mixture (beat or stir), until well combined
  7. fold in chocolate chips and peanut butter chips
  • lightly grease muffin tins, drop slightly flattened dough (about 1.5-2 tablespoons) into bottom of each,
  • bake for about 16 min, while still warm use a spoon to make an indent on the top of each cookie
  • to loosen, push a knife on the edge of the tin, finish cooling on wire racks.
  • the frosting goes into the indent!
  • Line cookie sheets with parchment paper, scoop dough by the tablespoonful onto cookie sheets,
  • bake for 10-12 minutes.
  • cool slightly, then transfer to wire rack to finish cooling.
  • Put frosting on flat cookie bottom (pretty thick), then gently press another cookie on top!
Kahlua Chocolate Buttercream (may want to double)
1 cup unsalted butter, softened
3 cups powdered sugar
1/2 cup cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla
1 tablespoon milk
3 tablespoons Kahlua
  1. cream butter
  2. sift half of the powdered sugar & half of the cocoa powder into butter, beat
  3. sift the remaining halves into the butter, it will be very crumbly
  4. add vanilla, salt, and milk, beat for approx 3 minutes, until well combined
posted 8/19


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