Nutter Butter with a Twist
Are you craving chocolate chip cookies but also something peanut-buttery and don't know which to choose? Well don't worry, I have the perfect solution for you. Say hello to Butter Butter with a Twist. It get the delicious taste of my homemade chocolate chip cookies but on top of a delicious peanut butter delight.
Equipment
- 2 mixing bowl
- measuring cups
- 2 cookie sheet
- fork
- mixing spoon
Ingredients
For the Cookie
- 1 cup creamy peanut butter
- ⅔ cup blue agave
- 1 cup all purpose flour
For the Cookie Dough Frosting
- ¾ cup all purpose flour
- ¼ tsp baking soda
- ⅛ tsp baking powder
- ½ tsp salt
- ¼ cup granulated sugar
- ½ cup light brown sugar
- ¼ cup butter softened
- ½ tsp vanilla extract
- ½ cup chocolate chips
- 3 tsp cream cheese softened
Instructions
For the Cookie
- Heat oven to 350℉.
- In a mixing bowl, combine 1 cups of creamy peanut butter, ⅔ cups of blue agave, and 1 cups of all purpose flour. Mix well.
- Roll dough into balls of desired size. Place them on a cookie sheet lined with parchment paper with 2 balls side-by-side to make each cookie. Using a fork, press a checkered pattern into the cookies to create peanut shapes.
- Bake in oven for 14 minutes.
- Remove from oven and allow to sit for 5 minutes.
For the Cookie Dough Frosting
- In a mixing bowl, combine ¾ cups of all-purpose flour, ¼ teaspoon of baking soda, ⅛ teaspoon of baking powder, ½ teaspoon of salt, ¼ cup of granulated sugar, and ½ cup of light brown sugar. Stir well.
- Add ¼ cup of butter and 3 teaspoons of softened cream cheese to the bowl and mix together until creamy.
- Mix in ½ cup of chocolate chips
- Spread frosting over cooled peanut butter cookies. They are ready to serve!
Notes
Use syrup instead of blue agave if you want something extra sweet.
Whatever frosting not used can be baked into cookies.