Him: (referencing my photo props) “Can I drink one of these bottles of milk?”
Me: “Uh, I think a gnat flew in one of the bottles while I was setting up, but I don’t know which one.”
Just an every day conversation of a food blogger (me) with her husband. Only a food blogger would set up a photo shoot in the backyard then dump the ‘prop milk’ down the drain because a bug got a little curious. Sigh. I hate wasting props, but I don’t need any extra protein with my milk. 😉
These crispy peanut butter cookies filled with creamy fudge frosting are screeeeeaming for a cold, refreshing swig of milk. They would make a perfect after school snack for the kiddos…..or a late night snack for you! Enjoy! 🙂
- 1 cup peanut butter ( I use natural peanut butter)
- 3/4 cup brown sugar, packed
- 1 egg
- 1 1/2 tsp vanilla extract
- 3/4 tsp baking soda
- 1 pinch sea salt
- 1/2 cup granulated sugar (for rolling)
- 1/2 cup (1 stick) unsalted butter, softened
- 2 TBSP Dutch processed cocoa powder
- 2 cups powdered sugar
- 2 TBSP milk or cream
- 1 tsp vanilla
- Preheat oven to 350 degrees.
- With a mixing bowl and spatula, electric mixer or a stand mixer fitted with a paddle attachment, combine peanut butter and brown sugar until smooth and creamy.
- Add egg, vanilla, baking soda and a pinch of sea salt. Mix until fully combined.
- By heaping tablespoon roll dough into a ball and roll in the sugar.
- Drop onto a parchment paper or Silpat lined baking sheet.
- Use the back of a fork to form a crisscross pattern on each cookie.
- Bake for 10-12 minutes until edges are lightly brown.
- Allow cookies to cool on baking sheet for 2 minutes before moving to a cooling rack.
- Using a stand mixer fitted with a whisk attachment or a hand mixer with double beaters, cream together the butter and cocoa powder on low speed for two minutes.
- Add the powdered sugar, milk or cream and vanilla and beat on low speed for one minute.
- Scrape down the bowl with a spatula, then beat on medium high for three minutes until light and fluffy.
- Turn half the cookies over.
- Using a pastry bag or a ziplock bag with the corner snipped off, pipe the frosting in the center of each cookie.
- Top with another cookie and press down slightly to push the frosting to the edges.