Peanut Butter Cookies with Sour Cream Frosting
Makes about 27 (3 tablespoon cookie scoop)
Preheat oven 350*F. for 10 to 14 minutes
*1 cup Butter, room temperature
*3/4 cup Peanut Butter
*3/4 cup Brown Sugar
*1/4 cup Granulated Sugar
*2 Eggs, room temperature
*3 cups All-purpose Flour
*1/2 teaspoon Baking Soda
*1/2 teaspoon Cream of Tartar
*1 teaspoon Sea Salt
*1 tablespoon Vanilla Extract
**Extra Granulated Sugar, for dipping glass jar
*Cookie Scoop
*Glass Jar, etc….
Directions:
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In a stand mixer medium-low, cream together the butter, peanut butter, brown sugar granulated sugar, vanilla extract and sea salt. Mix until light in color. Then add 1 egg at a time mix until eggs are combined.
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In a bowl with strainer for sifting, add the dry ingredients and sift together the dry ingredients: All-purpose flour, corn starch, cream of tartar and baking soda.
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Add Slowly and incorporate the dry ingredients into the wet ingredients on lowest speed or hand stir, doing this will help so the dough won’t become too tough.
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Use a 3 tablespoon cookie scoop, scoop dough and roll into a balls and press down each ball with the bottom of a glass keeping them about 2/3 inch thickness, dipping the glass in sugar to prevent sticking (2 and 3/4 inches across the bottom of glass and use small saucer with around 1/4 cup sugar, for dipping the bottom of the glass). I also like to use a round cookie cutter (3 and 1/4 inches) to help with pressing the dough so as to not make the cookie too thin and to keep them relatively the same size.
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Place cookie dough balls on a room temperature, Silpat covered, 1\2 baking sheets.
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Bake the cookies. Tip: If you choose to make smaller cookies adjust the baking time as needed.
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Cool cookies on the baking sheet. Then place cookies in an airtight container in fridge or double bag them and keep in the freeze until ready to frost and eat.
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Keep frosted cookies in an airtight container in the fridge, but best eaten right away.
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Serve cookies cold.
Sour Cream Peanut Butter Frosting
*1/2 cup Butter, room temperature
*1/2 cup Peanut Butter
*1/4 cup Light Sour Cream
*1 teaspoon Vanilla Extract
*Pinch of Sea Salt, literally
*2 to 3 cups Confectioners’ Sugar
In a stand mixer with paddle attachment on low-spread cream together: Butter, peanut butter, light sour cream, vanilla extract and sea salt.
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In a bowl sift the powdered sugar and then gradually add to the creamed mixture until totally combined. `Mix on medium-high speed 2 minutes or until light and fluffy. Frost Cookies and keep refrigerated.
Enjoy!
Lindy
