Peanut Butter Cookies with White Chocolate Frosting

Was it a good weekend? I sure hope it was. I did you normal run of the mill things.


1. Spent 1 hour trying to find a park that was only 3 miles from my house. Once I finally got there after calling my husband 35.9 times…it began to rain. All I can say is “Really Dude??”.


2. Went to H&M after seeing 3,000 commercials about their bathing suit tops only being $4.95. Once I got there I was told that anything I saw on a mannequin was what they had left. All I can say is “Really, Come on Dude!”.









Don’t worry I went and got truffles for my trouble, and I thank the nice lady who checked me out for giving me extra samples…well I thank you, but not my thighs.









3. Next I went to Target to try and find a bathing suit….6 items limit for the dressing room – It’s not fun trying on bathing suits in the first place but when you have to get re-dressed ever 6th item to come get 6 more…you start to break a sweat and it’s not all nice and pretty under those lights. “Target, really Dude…up the limit to the 50 I need during bathing suit season!”.








INGREDIENTS (PB Cookies, makes about 50)
Delightfully borrowed from David L
{FULL Printable Recipe Here}


8 tablespoons (115g) unsalted butter, at room temperature
1/2 cup (120g) packed light brown sugar
1/2 cup (100g) granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
3/4 cup (200g) creamy salted peanut butter (see Note)
1 3/4 cups (250g) flour
1/2 teaspoon baking soda
1/4 teaspoon salt

Sprinkles are so not optional, get em!









DIRECTIONS (Cookies)

With an electric mixer, or by hand, make the cookie dough by beating the butter, brown and granulated sugar until smooth. Beat in the egg and vanilla until well blended. If using an electric mixer, scrape down the sides of the bowl. Beat in the peanut butter.


In a separate bowl, whisk or sift together the flour, baking soda, and salt. Gradually add the dry ingredients to the peanut butter mixture and stir until there are no patches of flour. Refrigerate dough for 2 hours.









After chilling, pre-heat your oven to 350, scoop up tablespoon-sized portions of the dough. Roll into nice balls then place on cookie sheet, refrigerate for another 10 minutes before baking. This will help hold the shape well.


Bake the cookies for 10-12 minutes, or until just golden.







INGREDIENTS (White Chocolate Frosting)
Delightfully borrowed from How Sweet It Is


1 stick of butter, at room temperature
2 1/2 cups powdered sugar
1 teaspoon vanilla extract
4 ounces white chocolate, melted
1-2 tablespoons milk


DIRECTIONS (White Chocolate Frosting)


Cream butter in an electric mixer until fluffy, then add vanilla. Slowly add in powdered sugar 1/2 cup at a time with the mixer on low speed. Add in melted white chocolate and beat until incorporated. To reach desired consistency, add in milk 1 teaspoon at a time with mixer on low speed. .


ASSEMBLY OF THE COOKIE...

Place cookie in hand (a cooled one), top with a *BIG OLE* dollop of frosting, smooth, give it a dose of Sprinkles…Place cookie in mouth…repeat…..repeat…repeat.