1 September, 2015
Peanut Butter Creams
Peanut Butter Creams
Makes: 36 cookies or 18 creams
Ingredients:
- 100g butter
- 3/4 cup caster sugar
- 2 tablespoons whipped or smooth peanut butter
- 1/4 cup milk
- 1 3/4 cups SR flour
- 1 teaspoon vanilla
Cream Ingredients:
- 1/4 cup butter, softened
- 2 tablespoons whipped or smooth peanut butter
- 1 1/4 cups icing sugar
- 1 tablespoon milk or almond milk
Method:
- Preheat oven to 180 degrees Celsius and line your cookie trays with baking paper
- Cream butter and sugar together, then beat in the peanut butter and vanilla
- Stir in the milk and then sift all of the dry ingredients together, and fold into the creamed mixture until well combined
- Roll into small balls and place on the prepared cookie trays. Press down each ball with the tip of a fork or cookie press
- Bake for 12-15 minutes or until evenly browned
- Allow to cool completely before preparing the cream filling and completing the Peanut Butter Creams
- To make the cream filling, place the butter into a medium bowl, and beat with an electric mixer until lightened and fluffy
- Gradually mix in the icing sugar until it starts to thicken
- Incorporate the peanut butter and the milk ½ tablespoon at a time until all is mixed in and the frosting is thick and spreadable
- Beat for at least 3 minutes for it to get good and fluffy
- Spread a healthy amount of frosting on the base of one of the peanut butter cookies and place the base of a similar sized peanut butter cookie to complete your peanut butter creams
- Repeat with all the cookies until all matched up.
Recipe Notes:
- To be stored in an airtight container for a maximum of 5 days
- This recipe s not freezer friendly
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.