I freely confess that I am a bit of a cookie monster at heart. I do love cakes and pies, but I think cookies are one of my favorite things of all. So much so that I daren't have them in the house too often.
For fear of going overboard with the tasting. When my children were growing up I ate far too many of the first ones coming out of the oven. I could not help myself. They just got in my mouth and before I knew it I would have munched back half a dozen or so.
Yes, I am totally lacking in self control. And yes, it shows. My hips don't lie. Albeit in a far different way than the intent of that same song sung by Shakira!
One of my favorite cookies, aside from chocolate chip, has to be peanut butter cookies. I am a nut (no pun intended) for peanut butter cookies!
My favorite store boughts are Nutter Butters, and Pirate Cookies. Both because of the peanut butter flavours. I also like Maple Leaf Cookies, but they are a close second to anything peanut butter.
Homemade are always infinitedly better than store bought however. My children always had homemade cookies when they were growing up.
She didn't have time for baking. Until my sister and I got old enough to do it, there was only store bought cookies in our house, except for at Christmas time.
I was very lucky in that I was able to stay home with my children when they were growing up. I always had a plate or tin of fresh baked something awaiting them when they got home from school. Nobody complained.
These Peanut Butter Cookies turn out very much like Molasses Crinkle cookies. They are crisp and sport those same wrinkles and crinkles in them.
They are also coated in sugar prior to baking. They puff right up and then sink, which creates those lovely, tasty wrinkles.
Or course they are lovely just as is. Singularly. Enjoyed with a cold glass of milk.
But you know me, I like to add things. I like to stretch the taste boundaries. I think double cookies are great. Filled cookies. Twice the cookie, twice the fun.
Crisp and delicious and sandwiched together with some lush frosting. In this case a lush peanut butter frosting.Creamy and delicious. And generous as well. What's the point in filling your cookies if you can't notic the filling?
What's the point indeed. If you are going to go to all the trouble of making a cookie and then an icing, and if you are going to fill them with the icing . . .
Why not be generous! What's the point in skimping. In for a penny, in for a pound has always been my motto!
So what if it squishes out a tiny bit when you bit into them. Isn't that half the pleasure of having a frosting filled cookie?
And why have double stuff in the middle unless its going to ooze out. That way you get to lick around the edges like an ice cream cone.
In this case a crisp, sugary crusted buttery peanut butter cookie. Have I tempted you yet?
Just look a that creamy filling. Knowing it is rich with peanut butter flavor makes me hungry all over again. I am using all of my willpower to try not to go over to the cupboard and get one out right now.
I found myself wondering yesterday how these would be with an added layer of raspberry jam. I resisted the impulse, but it really did tempt me to want to try it.
Peanut butter and jam is a quintessential pairing of great taste. At least to North Americans. The British don't get it. They think we're crazy.
Perhaps a bit, but what a wonderful way to go. Thinking on this it reminds me of these Peanut Butter and Jam cookies I used to make a long time ago. I haven't made them in ages.
They had a dollop of jam baked into the centres prior to baking. A peanut butter drizzle icing graced the top of the finished and cooled cookies. They had the wow factor for sure.
These do too however. Especially when fresh and served with ice cold glasses of milk. Cookies and milk. Another quintessential pairing that I love.
I really hope that you will be inspired to want to bake these lush cookies. I think you will come to love them every bit as much as I do, especially if you like the flavours of peanut butter. Peanut Butter Crinkle Cookies, filled with peanut butter buttercream.
As Martha would say, they're a good thing. A VERY good thing!
Peanut Butter Crinkle Cookies
Yield: Makes about 15 filled cookiesAuthor: Marie Raynerprep time: 10 Mincook time: 14 Mintotal time: 24 MinA crisp and old fashioned sugar coated peanut butter cookie, put together in pairs with a lush peanut butter cream icing!Ingredients
For the cookies:- 1/2 cup (120g) butter, softened
- 1/2 cup (90g) smooth peanut butter
- 1/2 cup (95g) granulated sugar
- 1/2 cup (100g) soft light brown sugar, packed
- 1 large free range egg
- 1 1/4 cups (175g) all purpose flour
- 1 tsp baking soda
- pinch of salt
- More sugar for rolling
- 1/3 cup (60g) smooth peanut butter
- 2 cups (260g) sifted icing sugar
- milk as needed (about 1/4 cup or 60ml)
Instructions
- Preheat the oven to 190*C/375*F/ gas mark 5. Line a couple of baking trays with some baking paper. Set aside.
- Cream both butters and the sugars together until light and fluffy. Beat in the egg until smooth. Sift together the flour, soda and salt. Stir into the creamed mixture, combining well.
- Have ready a bowl of granulated sugar.
- Shape spoonfuls of the dough into 1 inch balls. Roll in the sugar in the bowl and place onto the baking sheets, leaving about 2 inches of space between each. Press down lightly with a fork.
- Bake in the preheated oven for 12 to 15 minutes, until set and golden brown.
- Leave to cool on the baking sheets for five minutes before lifting off to a wire rack to cool completely.
- To make the peanut butter filling. Beat the peanut butter and icing sugar together with enough milk to give you a fluffy, creamy and smooth mixture.
- Sandwich the cookies together in pairs with some of the icing in the middle.
- Store any leftovers in an airtight container.
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