Description
These small batch peanut butter cookies are sandwiched together with a luscious peanut butter frosting for a nutter butter inspired treat!
Ingredients
Scale
For the peanut butter cookies:
- 160g (¾ cup) brown sugar
- 50g (¼ cup) granulated sugar
- 3 egg yolks
- 15g (1 tbsp) whole milk
- 1 tsp vanilla extract
- 270g (1 cup) thick & creamy peanut butter
- 50g (1/4 cup) granulated sugar (for rolling)
For the peanut butter frosting:
- 42g (3 tbsp) unsalted butter (room temp)
- 135g (1/2 cup) thick & creamy peanut butter
- 56g (1/2 cup) powdered sugar
- 1/4 tsp salt
- 1/2 tbsp heavy cream
For the chocolate:
- 56g (2 oz; 1/3 cup) semi-sweet chocolate
- 1/2 tsp neutral oil
Instructions
For the peanut butter cookies:
- In a medium-sized bowl, whisk the brown sugar, granulated sugar, and egg yolks until fully combined and smooth.
- Whisk in the milk and vanilla.
- Fold in the peanut butter with a rubber spatula, mixing for about 2-3 minutes to until fully incorporated.
- Using a one tablespoon cookie scoop, scoop the cookie dough onto one baking sheet lined with parchment paper. Freeze cookie dough for 15 minutes.
- After 15 minutes, divide each dough ball in two (I weighed mine out to be ~14g each), then roll each ball in the sugar, gently squish the two together, and place on a parchment lined baking sheet.
- Dip a fork in water then in sugar and use to make a criss-cross indentation in each cookie dough ball. Freeze for another 15 minutes.
- While the cookie dough is freezing for the second time, preheat the oven to 325 degrees.
- Bake the cookies for about 12-15 minutes. Allow to cool completely on the baking sheet.
For the peanut butter frosting:
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter until smooth.
- Add the peanut butter and mix until fully combined.
- While mixing on low speed, slowly add the powdered sugar.
- Turn the speed up to medium, then add the salt and the heavy cream and beat until smooth.
For the chocolate:
- In a small heat proof bowl, add the chocolate and neutral oil.
- Microwave in 20 second intervals, stirring in between, until fully melted and smooth.
For assembly:
- Pair the peanut butter cookies up and spread the frosting on the bottom cookies, then press the paired cookie on top.
- Dip each in the melted chocolate and enjoy!
Notes
- I recommend only using a thick, creamy peanut butter like Jif or Skippy.
- You can store the cookie dough or baked cookies in the freezer for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 614
- Sugar: 43 g
- Sodium: 88.7 mg
- Fat: 49.5 g
- Carbohydrates: 44 g
- Protein: 2.1 g
- Cholesterol: 189.9 mg
Keywords: small batch peanut butter cookies, peanut butter frosting recipe, peanut butter sandwich cookies, flourless peanut butter cookies, egg yolk cookies