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Easy, naturally gluten-free peanut butter and white chocolate chip cookie sandwiches with cinnamon buttercream frosting.
1. Preheat oven to 350°F and line a baking sheet with parchment paper or a baking mat.
2. In a medium bowl, mix peanut butter, sugar, vanilla, egg and cinnamon until well combined. Add white chocolate chips and mix until evenly incorporated.
3. Spoon tablespoonfuls of mixture onto baking sheet. Flatten slightly with the palm of your hands (these cookies do not spread much on their own).
4. Bake 10 minutes or until edges are golden brown. Transfer to cooling racks. Repeat with the remaining dough.
5. For frosting, with stand mixer or hand mixer, beat butter and 1 cup powdered sugar until smooth. Add vanilla and remaining cup of sugar, beating until smooth, about 2 minutes on medium. Add milk or cream to achieve your desired thickness. Add cinnamon and salt, and beat one last time until smooth.
6. Once the cookies have cooled, slather on some frosting and enjoy!
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Justin Kamp on 2.12.2015
I appreciate your work for making such wonderful Cookies. Sure, I will try it on this valentine day for someone