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Servings: 6
Calories: 1675kcal
Ingredients
- 1 cup peanut butter
- 1 cup unsalted butter softened
- 1 cup light brown sugar
- ⅔ cup sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 ½ cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons cornstarch
- ½ teaspoon salt
Frosting and topping:
- ½ cup creamy peanut butter
- 1 cup unsalted butter softened
- 2 cups powdered sugar
- ¾ cup strawberry preserves
Instructions
- Preheat your oven to 350°F (180ºC) and line two baking sheets with parchment paper or silicone mats.
- In a stand mixer, beat together softened butter, peanut butter, brown sugar, and granulated sugar until the mixture is fluffy and creamy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.1 cup peanut butter, 1 cup unsalted butter, 1 cup light brown sugar, ⅔ cup sugar, 2 large eggs, 1 teaspoon pure vanilla extract
- In a separate bowl, whisk together flour, baking powder, baking soda, cornstarch, and salt. Slowly add the dry ingredients to the wet mixture, mixing until just combined—avoid overmixing.2 ½ cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 2 tablespoons cornstarch, ½ teaspoon salt
- Scoop and roll the dough into balls, then place them on the prepared baking sheets. Flatten each ball gently to form thick discs.
- Bake for 12-15 minutes, until the edges are lightly golden brown. Allow the cookies to cool completely on the baking sheets.
For the frosting:
- Beat creamy peanut butter, softened butter, powdered sugar in a clean mixer until smooth and thick.½ cup creamy peanut butter, 1 cup unsalted butter, 2 cups powdered sugar
- Spoon the frosting into a piping bag. Once the cookies are cool, pipe a spiral of frosting onto each, leaving a gap in the center.
- Use a second piping bag filled with strawberry preserves to fill the center with a sweet swirl.¾ cup strawberry preserves
- Serve and enjoy!
Notes
- Softened Butter Matters: Make sure your butter is softened to room temperature; it’ll make mixing much easier and result in a smoother dough.
- Measuring Flour Correctly: Use the spoon-and-level method—spoon the flour into your measuring cup and level it off with a knife. This avoids packing too much flour, which can make the cookies dense and heavy.
- Chilling Optional: If you want thicker cookies that don’t spread too much, pop the dough in the fridge for 20-30 minutes before baking. Chilling firms up the dough and helps keep the cookies’ shape.
- Even Baking: Rotate your baking sheet halfway through for cookies that bake evenly.
- Frosting Consistency: If the frosting is too thick, add a teaspoon of heavy cream at a time until you get the right consistency.
- Choose Your Preserves: Use a high-quality strawberry preserve for the best flavor, or switch it up with raspberry for a twist.
Nutrition
Calories: 1675kcal | Carbohydrates: 185g | Protein: 23g | Fat: 99g | Saturated Fat: 48g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 34g | Trans Fat: 2g | Cholesterol: 226mg | Sodium: 781mg | Potassium: 549mg | Fiber: 5g | Sugar: 125g | Vitamin A: 2080IU | Vitamin C: 4mg | Calcium: 150mg | Iron: 4mg
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