OMG, don’t you just want to lick your screen? I know I do. What I’d really like to do is head downstairs to the kitchen and snack on one of these babies while I tell you about them, but I can’t. They’re all gone.
I had pulled this recipe out of my to-try pile a few weeks back, putting it more towards the top of the pile because I thought it would be a good recipe for Nick to make (and eat!). A friend mentioned recently that he is partial to sweets that have peanut butter in them, so I remembered this recipe and finally got Nick busy baking.
The recipe comes from the November 2008 issue of Better Homes & Garden magazine. The cookie part is your basic criss-crossed fork tine peanut butter cookie recipe, nothing out of the ordinary there. But smack two of them together with some creamy peanut butter filling in between and you have a whole different animal.
The farmer’s market that we go to has a bakery that sells their goods there and they make a Nutter Butter cookie that is to-die-for. I mean, honestly, it illicits moans with the very first bite. Their cookie is much flakier, lighter and has oats in it. This filling could definitely pass for what they use, so I’m on a mission (all in the name of research for you guys!) to find a recipe to recreate the cookie part. This isn’t it, but still delicious nonetheless.
People’s tastebuds always interest me. More so in how different they can be. I took a plate of these to the office, and they were gone the same day. I think that might be the fastest something has disappeared from there. But the peanut-butter loving friend’s feedback? He said they were good, but rich. I don’t know if rich is the word I would use to describe these, but you definitely have to like peanut butter. I mean, really, two peanut butter cookies sandwiching a layer of peanut butter cream, there’s no getting away from it. But as long as you’re a pb fan, you’re golden. Nice crunch to the cookie, creaminess from the inside, just all around good. Happy munching!
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