Ingredients
- gredients:
- 2 cups unsweetened natural peanut butter, well-stirred (I used Trader Joe’s Organic Crunchy)
- 1/2 cup Sucanat (or brown sugar)
- 2 large eggs, lightly whisked
- 2 tsp baking soda
- 1 tsp pure vanilla extract
- 1/2 tsp Kosher salt
- 12-14 all-natural (no hydrogenated oils or artificial ingredients) chocolate sandwich cookies, such
- as Newman-O’s
- a tall glass of ice-cold milk (trust me on this)
Preparation
Step 1
1. Preheat oven to 350°F. Line a cookie sheet with parchment paper or a silicon baking mat.
2. In a medium mixing bowl, stir together the peanut butter, Sucanat (or brown sugar), eggs,
baking soda, vanilla extract, and salt until well-mixed.
3. Using an ice cream scoop or spoon, scoop out two spoonfuls of the peanut butter cookie dough
and place each on one side of a sandwich cookie. Using your hands, form the peanut butter
dough around the cookies until they are sealed in. Place cookie on the prepared cookie sheet.
4. Repeat step 3 with remaining dough and cookies.
5. Bake cookies for about 15 minutes, or until lightly golden brown. Cool on cookie sheet for a few
minutes, then transfer to a wire rack to cool completely.
6. Serve with milk!