A sugar cookie recipe that uses peanut butter to fill in for a cookie crust is a classic recipe for anyone who loves cookies.
And this recipe for a Sugar Cookie with Apple Butter is as easy as pie!
Ingredients: 2 1/2 cups (1 stick) unsalted butter, room temperature 1 cup (240 mL) granulated sugar, divided 2 large eggs, room temp 2 teaspoons vanilla extract 1 cup powdered sugar (about 2 tablespoons) 1 teaspoon baking powder 1/4 teaspoon salt 2 teaspoons baking soda 1/3 cup (125 mL) milk 1/8 teaspoon apple cider vinegar 1 tablespoon (15 mL) vegetable oil (from canola or vegetable) 1/16 teaspoon cinnamon 1/5 cup (60 mL) powdered sugar Directions: Preheat oven to 350 degrees F (177 degrees C).
Line a rimmed baking sheet with parchment paper or foil.
Using a large cookie scoop, scoop 1/6 cup (30 mL) of the peanut butter into the center of each cookie.
Fold the edges of each peanut butter cookie to create a smooth, even layer.
Press the peanut Butter over the top of the cookie to form a cookie.
Bake for 30 minutes, or until the top has browned and the center is firm to the touch.
Remove from oven and cool completely.
To make the filling, melt 1 1/1 teaspoons (10 mL) cocoa powder in a small saucepan over medium heat.
Add the sugar, cocoa powder and vanilla extract and stir until melted.
Add 1 cup granulated sugars, 2 tablespoons (15 ml) of melted butter, and 1 teaspoon (4 mL) liquid stevia extract and bring to a boil.
Reduce heat to low and simmer until the mixture thickens, about 30 minutes.
Whisk in the egg yolks and vanilla.
Reduce the heat to medium-low and simmer for 15 minutes.
Remove the sauce from the heat and let it cool to room temperature.
Pour the peanut mixture into the cookie dough, folding the edges to form an even, flat crust.
Place the cookie on a parchment lined baking sheet and press to seal.
Repeat with remaining cookie dough.
Recipe Notes *I used this recipe from my cookbook, Sugar Cookie Recipes, to create this recipe.
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