Peanut Butter Fingers
This recipe has no business being THIS good and THIS easy. That is all.
Cookie:
- 3/4 c. butter
- 3/4 c. peanut butter
- 3/4 c. white sugar
- 3/4 c. brown sugar
- 3/4 tsp. baking soda
- 1/4 tsp. salt
- 2 eggs
- 1 1/2 tsp. vanilla extract
- 1 1/2 c. flour
- 1 1/2 c. rolled oats
- additional 3/4 c. peanut butter
Mix together butter, peanut butter, sugars, soda, salt, until smooth. Add eggs, and vanilla, mix until smooth. Add flour and oats, mix just to combine. Press dough evenly in jelly roll pan or cookie sheet with sides. Bake at 350°F for 15-20 minutes. Spread the additional 3/4 c. of peanut butter immediately after removing from oven. (It helps to plop it on in a few spoonfuls, let it warm and melt, and then spread it out.) After the cookie layer has cooled, frost with chocolate butter frosting.
Chocolate Butter Frosting
- 1 c. chocolate chips or chopped chocolate, melted, and let cool for 5 minutes
- 1/3 c. softened butter
- 2-3 T. cocoa
- 2 c. powdered sugar
- 1 1/2 tsp. vanilla
- 3 T. milk (or more if needed)
Melt the chocolate chips first, so they can cool while assembling everything else. 1 1/2 - 2 minutes in the microwave does the trick for me, stirring halfway. Meanwhile, whip the butter, cocoa, powdered sugar, vanilla, and milk together until it is smooth. When the chocolate isn't hot any more, whip that in. Add more milk or powdered sugar to achieve desired consistency. Spread over the Cookie layer. Yum!
