Perfect Peanut Butter Buttercream between two Tagalong Girl Scout Cookies make these Tagalong Peanut Butter Buttercream Sandwiches the perfect afternoon treat!
Yesterday I made the most delicious Triple Chocolate Peanut Butter Cupcakes for my friend Margo. I had about 1/2 cup of peanut butter buttercream left after frosting all the cupcakes and a few Tagalong Girl Scout cookies left. So… I did what any reasonable person would do… I made a buttercream sandwich with Tagalongs!
Creamy smooth peanut butter buttercream sandwiched between two Tagalong cookies…. I mean seriously. SERIOUSLY. It’s so good… it’s BAD!
Tagalong Peanut Butter Buttercream Sandwiches
Tagalong Girl Scout Cookies
Leftover Peanut Butter Buttercream - Recipe here
Fill a piping bag fitted with a Wilton 1M tip with buttercream.
Squeeze buttercream onto the flat side of a Tagalong cookie in a circular motion until the cookie is covered generously.
Gently place a second cookie, flat side down, on top of the buttercream.
Before Christmas, I made peanut butter blossoms. This was a cookie that my Mom never made growing up and I was only introduced to it in middle school at my friends house. Her mom made these and I remember sneaking into the dining room where she would have all the cookies stored and I’d unwrap a plate and eat all the pb blossoms off it. hehehehe I just couldn’t help myself! I’m sure her Mom went a little crazy wondering where all these cookies went!
And now every Christmas, I make these cookies and at least half of what I make ends up in my belly instead of on the plates of goodies I’m sharing with my friends! These cookies are super easy to make and are a classic cookie that’s loved by everyone. This recipe comes directly from the Hershey’s website and I did nothing special to it… cause it’s perfect the way it is!
Peanut Butter Blossoms
Yield: 4 dozen cookies
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour10 minutes
48 Hershey's Kisses chocolate candies
1/2 cup shortening
3/4 cup Peanut Butter
1/3 cup sugar
1/3 cup packed light brown sugar
2 Tbsp milk
1 tsp vanilla extract
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
Additional granulated sugar for rolling
Preheat oven to 375°F and line cookie sheet with parchment paper. Remove wrappers from chocolates.
Beat shortening and peanut butter in large bowl until well blended.
Add 1/3 cup granulated sugar and brown sugar; beat until fluffy.
Add egg, milk and vanilla; beat well.
Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
Shape dough into 1-inch balls. Roll in granulated sugar; place on prepared cookie sheet.
Bake 7-8 minutes or until lightly browned.
Immediately press a chocolate into center of each
cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.
When Amanda at i am baker put out the call for bakers to participate in her “Desserts for the Deserving” program, I knew I had to be involved.
Desserts for the Deserving was established in 2011 with the sole purpose of bringing people joy. It is a non profit movement where bloggers, bakers, crafters, and all forms of creative people offer up time and resources to bring strangers joy.
This year I was pared up with an extraordinary woman. Here’s what her sister shared with us and why she nominated her to be a recipient of “Desserts for the Deserving.”
“I would like to nominate my big sister, (name omitted for privacy). She is a nurse in the NICU and as is her nature, ALWAYS cares for others. Our father passed away 3 years ago and she was there when he was slipping away. She used her medical expertise and cool head to perform CPR until the EMS arrived. He never regained consciousness, but he survived for another 24 hours which allowed our mother, me and our 3 brothers to say goodbye and be together when he died. I will be forever grateful for that. Unfortunately, last year her marriage of 25 years ended and she is now in the middle of a heartbreaking divorce. It saddens me beyond belief because she deserves every happiness. She is my daughter’s godmother, my sister and my best friend. I want her to know she is cared about and thought of every day. Getting an unexpected surprise in the mail would make her day I know!”
So, I am pleased and honored to be sending a care package full of these cookies. I wanted to make her a cookie that would travel well all the way from where I am, Germany to where she is back in the USA. A big cookie full of yummy chocolate would do the trick!
These Monster Cookies have chocolate chips, butterscotch chips, M&Ms, oatmeal and peanut butter. Can’t get much better than that.
I really hope that she enjoys these cookies! (If she doesn’t… she can send them back cause I know a 12 year old who will eat them! hehe)
To learn more about “Desserts for the Deserving” and how you can nominate someone or get involved as a baker… check out the i am baker blog or “Desserts for the Deserving” on Facebook!
Thanks to AMANDA at i am baker for putting this amazing project together! It’s such a great thing to see the blogging, baking and crafting world come together to bring others joy <3.
1 1/2 cups creamy peanut butter
1 cup light brown sugar, packed
1 cup sugar
8 Tbsp unsalted butter, room temperature
3 eggs, room temperature
1 Tbsp vanilla
4 1/2 cups quick cooking oats
2 tsp baking soda
3/4 cup chocolate chips
3/4 cup butterscotch chips
1 cup M&M's
Preheat oven to 350 F degrees. Line cookie sheet with parchment paper and lightly spray with cooking spray.
In the bowl of an electric mixer, cream together the butter and peanut butter. Mix in the sugars and cream on high until smooth.
Add the eggs one at a time. Mix well after each addition.
Mix in the vanilla.
In a large bowl, whisk together the baking soda and the oats. On medium speed, mix in the oats. Scrape the bottom of the bowl to ensure all the oats get combined.
Fold in the chocolate chips, butterscotch chips and M&M's.
Scoop 2 in balls of dough onto baking sheet. For more uniform cookies, roll dough in your hand gently to form a ball.
Bake for about 10 minutes or until edges begin to brown and cookies begin to look set in the middle. Don't over bake!
Cool on pan for about 1 minute before removing to a wire rack to cool completely.
I don’t know what my obsession with M&Ms is lately, but I seem to be buying out the stock of them in the store and baking EVERYTHING with them. Maybe it’s because I like how colorful they make my cookies rather than using chocolate chips…. maybe it’s just cause I love chocolate… or maybe… well who cares, I just love them!
I’m pretty sure a lot of you have seen the chocolate chip cookies that have been floating around Pinterest and the internet that require 36 hours of chilling before baking. I had often wondered myself what all this chilling really does for a cookie… I have never really tried it with a cookie other than my Chocolate Crinkle Cookies, but reading all these blogs talk about how amazing their cookies were after a prolonged chill… I got to wondering if this would work with other cookie dough recipes?
Peanut butter cookies are similar in ingredients to the chocolate chip cookie, brown sugar, butter, egg, flour, etc etc so I thought it might work. Plus, everything I’d read about this long chill, the cookies turn out crisp on the edges and chewy in the centers… which is exactly what I wanted for these peanut butter cookies.
So, I’m patient… but I’m not THAT patient. I didn’t chill these cookies for 36 hours, I made it about 19 hours. But… I’m thinking that it’s a perfect amount of time because the cookies turned out perfect!! Chewy in the middle, a bit crisp on the edges, golden brown and so good!
Chunky Peanut Butter M&M Cookies & Cookie Bites
Yield: About 32 3in cookies + 24 cookie bites
Prep Time: 18 hours
Cook Time: 11 minutes
Total Time: 18 hours11 minutes
These peanut butter cookies are the perfect combination of crisp edges with chewy centers with a peanut & M&M in every bite!
2 1/2 cups flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, slightly soft but still cold
1 1/2 cups brown sugar, packed
1/2 cup sugar
1 cup creamy peanut butter
1 Tbsp vanilla
1 cup unsalted peanuts, chopped into chunks
1 12.6oz bag of M&M candies
1/2 cup sugar for rolling cookies
In a medium bowl, sift together the flour, baking powder, baking soda and salt. Mix in the chopped peanuts and set aside.
In the bowl of an electric mixer, cream together the peanut butter, butter and sugars for 3-4 minutes.
Add the eggs one at a time and vanilla and cream for another 3 minutes. Make sure to scrape the sides of the bowl often to ensure everything is incorporated.
Add the flour mixture in two parts, mixing until just combined.
Fold in the M&Ms using a spatula (NOTE: You can use your mixer for this, but make sure you do it on low so the M&Ms don't break.)
Cover dough and refrigerate overnight or at least 18 hours.
Preheat oven to 350 F degrees and line cookie sheets with parchment paper.
Roll out 2 inch balls of dough and coat with sugar.
Place balls on cookie sheet 2 inches apart and press down with a fork in a criss-cross pattern until slightly flattened.
Bake for 10-12 minutes or the cookie is slightly golden brown. NOTE: DO NOT over bake these cookies!! You want the middles to seem gooey still! I baked mine exactly 11 minutes, but every oven varies.
Allow to cool on pan for 3-4 minutes before removing to wire rack to cool completely. (Or if you're like me, you'll eat them straight from the oven!)
Keep dough refrigerated between batches so it stays chilled.
Spray lightly the insides of a mini muffin pan with cooking spray.
Place 1in balls of cookie dough into each opening.
Bake at 350 F degrees for 7-9 minutes or until the edges are slightly golden brown.
Allow to cool at least 5 mins in pan. Use a toothpick to pop out each bite. NOTE: If you try to remove the cookie bites too early, they may fall apart. You want to give them enough time to set up before removing.
This weekend was HUGE for me. 270 cupcakes all by myself, plus selling them. I was EXHAUSTED by the time Sunday rolled around. I thought I wouldn’t want to bake for a week.
Monday rolls around and I’m back in the kitchen baking. This time, one of my favorite combos: Peanut Butter and Chocolate.
I made these soft and chewy peanut buttery chocolate kiss cookies cause ya know, they’re my favorite and I made them HUGE because well, you know… everything is better when it’s HUGE!
Ultimate Peanut Butter Chocolate Kiss Cookies Makes 2-3 dozen JUMBO cookies
1 cup unsalted butter, room temperature 1 cup peanut butter, extra crunchy 2 cups brown sugar, packed 1 cup sugar 4 eggs 1/4 cup light corn syrup 1/4 cup water 1 tbsp vanilla extract 5 cups flour 2 tsp baking soda 1 tsp salt 2 10oz bags HERSHEY’S mini chocolate Kisses
Preheat oven to 375 F degrees. Line cookie sheets with parchment paper.
Cream together the butter and peanut butter.
Add the sugars and beat on high until combined.
Add the eggs, one at a time and mix on high for 2-3 minutes until smooth and fluffy.
Beat in the corn syrup, water and vanilla extract.
Whisk together the flour, baking soda and salt in a separate bowl.
Add the flour mixture in two parts to the cookie dough, mixing only until just combined.
Fold in the mini kisses.
Using an ice cream scoop, scoop 8 mounds of cookie dough onto your pan.
Bake for 9-10 minutes. DO NOT OVER BAKE! You want them to begin to turn golden on top but still be soft in the middle.