Wichcraft Peanut Butter Creamwich Cookies Recipes

CLASSIC PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees. Whisk flour, baking soda, and salt in a medium bowl.
• Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, 2 to 3 minutes. Mix in eggs, then peanut butter.
• Reduce speed to low. Add flour mixture in 3 batches, mixing until just combined after each addition. Cover with plastic wrap, and refrigerate 30 minutes.
• Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 1 1/2 inches apart. Press cookies with fork tines to flatten and create a cross-hatch pattern. Bake until golden brown, 14 to 16 minutes. Let cool on sheets 5 minutes. Transfer cookies to wire racks to cool completely.

CLASSIC PEANUT BUTTER COOKIES

Steps:

• Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
• In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
• Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.

WICHCRAFT PEANUT BUTTER CREAM'WICH COOKIES

Steps:

• Preheat oven to 350.
• Melt butter over medium heat, add oats and cook 5-7 minutes. Stirring often until toasted. Pour oats onto cookie sheet and let cool.
• Combine the remaining 1/2 cup butter and sugars in a stand mixer with the paddle attachment and mix until no chunks of butter remain.
• Add peanut butter and mix until combined, add oats then flour, soda & salt and blend until smooth. Chill dough in freezer for 5 minutes.
• Transfer the dough to a large surface covered with parchment paper. Add a light dusting of flour to keep from sticking. Top with another large sheet of parchment and roll dough until 1/4" thick.
• Cut the dough into 2.5" cookies and space 1/2" apart on an ungreased cookie sheet.
• Bake for 20 mins, turning the pan halfway through baking, then transfer to a cooling rack.
• Filling:.
• Combine butter, salt, sugar and peanut butter in the bowl of a stand mixer and mix on medium speed until filling is smooth.
• Place half the cookies with the top side down. using a piping bag or spoon, distribute the filling and close with another top, pressing down.