One dough. Two cookies. That’s the super versatile time saver I’m offering you the next couple of days.
First up – a wow (or peanut) butter sparkle cookie. This cookie is part sugar cookie, part peanut (or wow) butter cookie. These cookies disappear quicker than any other cookie I bake at home. They’re also really quick to mix up and the recipe is quite easy to remember. I don’t even have to look it up anymore.
We use Wow! butter at our house, and it works beautifully in place of traditional creamy peanut butter in these cookies. We’re so used to wow butter now that we don’t notice anyway, but I’m not even sure you could tell the difference at all. It is completely interchangeable with peanut butter in this recipe. Whether you use wow butter or peanut butter, be sure not to use the natural kind – this recipe needs the creamy, sugar-added kind.
This recipe makes about 6 dozen cookies. As I mentioned above though, this dough does double duty. You can either use the whole batch to make these sparkle cookies, or you can split the dough in half and make some sparkle cookies, saving the other half of the dough for tomorrow’s recipe. Just throw the dough in the fridge, where it will keep for 2 – 3 days.
Pair some of these cookies with a cold glass of milk, and Santa will be one very jolly man.
[yumprint-recipe id=’5′][Recipe] Wow! Butter Sparkle Cookies
Makes about 6 dozen cookies
1 cup butter, softened
1 cup wow (or peanut) butter
1 cup brown sugar, packed
1 cup white sugar
1 tsp vanilla extract
2 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
Extra white sugar, for rolling
Preheat oven to 350F. Line a baking sheet with parchment paper.
Cream the butter and wow butter together. Add both sugars and beat until light and fluffy.
Add eggs and vanilla. Beat for another minute or so, until the eggs and vanilla are well incorporated.
In a medium bowl, mix flour, baking soda, and baking powder.
Add the dry ingredients to the wow butter mixture a bit at a time, mixing well after each addition.
If you’d like to, divide the dough in two and save half of the dough for tomorrow’s recipe. I have a very scientific method for dividing the dough – I eyeball it.
To form each cookie, roll about a tablespoon of dough into a ball. Drop the ball into a bowl of white sugar and roll it around to make sure it is well covered in sugar.
Put each ball onto a baking sheet. Lightly press a fork into each cookie, forming a criss cross pattern. Continue with the remainder of the dough.
Bake the cookies for 12 – 15 minutes per batch, until golden brown.
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