This is a great recipe because it is fun to make and the icing is incredible. I make these with one of the little girls I use to nanny for and we both agreed- they are awesome. For cookie, this is not the most simple recipe but one of the tastiest! If you love peanut butter and chocolate (your are nuts odd if you don’t!) then try these out. I still kept them pretty light with not using sticks of butter in the actual cookie and the icing.
The best part is I make the icing in a chocolate frosting and a peanut butter icing. 🙂 Then you can decorate the cookies really cool, These cookies are ideal to do with the kiddos. Also great for Halloween!
Makes 36 Cookies
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup sugar or sugar sub
1/4 cup peanut butter
2 tbs butter, softened
1/4 cup 1% low-fat milk or soy milk
2 large eggs
1/2 tsp pure vanilla extract
1 1/2 cups powdered sugar. divided
3 1/2 tbs 1% low-fat milk, divided
2 tbs whipping cream, divided
3 tbs creamy peanut butter
1 oz bittersweet chocolate chips
1 tsp unsweetened cocoa
1. Preheat oven to 375 F.
2. Combine flour, baking powder, and salt in a small bowl, stirring well with a whisk. Combine sugar, 1/4 cup peanut butter, and butter in a large bowl. Beat with a mixer on med. speed until well blended, about 2 mins. Beat in milk. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture to sugar mixture; beat low speed until well blended.
3. Spoon dough mixture in a pastry bag or zip-loc bag with top cut off,(1/2-inch round tip.) Pipe 36 mounds onto 2 baking sheets coated with cooking spray. Bake at 375 F for 11 mins. Cool 1 minute on pans. Remove from pans and cool completely on wire racks.
4. To prepare the icing, combine 3/4 cup powdered sugar, 2 tbs milk, 1 tbs cream, and 3 tbs peanut butter in a med. bowl; stir well. Spoon peanut butter mixture in a zip-loc plastic bag; set aside. Place chips in a med. glass bowl and microwave 30 secs. until almost melted; stir until smooth. Add remaining 3/4 cup powdered sugar, remaining 1 1/2 tbs milk, remaining 1 tbs cream, and cocoa to the melted chocolate; stirring well with the whisk. Spoon chocolate mixture into a small zip-loc bag. Starting with the peanut butter mixture, snip a tiny hole at the bottom corner of the bag; drizzle icing on half of the cookie. Now repeat with the chocolate icing.
Here are some ideas you can do: swirls, spiderwebs, cris-cross, polka-dots, all the good stuff! Let icing set about 10 mins.