Store any leftover peanut butter creme pies in an airtight container at room temperature and they will remain soft & fresh for up to one week.Īnd if you want to save some calories, you can also leave these as individual peanut butter cookies and simply spread some of the peanut butter frosting right on the tops. These cookie sandwiches are perfectly soft and chewy when they’re fresh, but they also hold up great as leftovers. Place the remaining 4 cookies over the top of the peanut butter mixture, then press down to flatten them. When the peanut butter cookies have cooled, flip them over and spoon the frosting onto 4 of the cookies. The result is going to be like a thick frosting, and it’s going to taste just like the filling in Little Debbie Peanut Butter Creme Pies. While they cool, we’re going to create a simple, rich peanut butter filling by mixing together creamy peanut butter, protein powder, powdered sugar, and milk. Doing this gives the cookies that crackly effect and allows them to firm up perfectly inside without being cakey.Īllow the peanut butter cookies to cool for about 30 minutes to fully solidify inside. Much like my Molasses Crackle Cookies or Healthy Chocolate Crinkle Cookies, the trick here is to use your hands (or the back of a spoon) to press the cookies down flat into discs while they are still hot. When the peanut butter cookies come out of the oven, they’re going to seem way too cakey to form cookie sandwiches, but this is exactly what you should expect. Place them on a baking sheet lined with parchment paper and bake at 350 degrees F for 6 minutes. Once you have the dough mixed up, break it up into 8 pieces and roll them into balls. We simply need a fat source, so you can use regular butter or coconut oil in its place, they’ll just need to be softened to be able to mix the dough together. Light butter is simply spreadable butter, but I use it because it contains half the calories of regular butter. If you buy some protein, use my code “matt” to save 10%, and you’ll be able to use it for a ton of other recipes on my blog. I highly recommend using PEScience protein powder, which is a blend of whey & casein protein, and the protein I use in all of my recipes. Peanut butter-flavored protein powder can be swapped for any flavor of protein powder, but it will obviously affect the flavor of the peanut butter cookies. However, I recommend making your own oat flour if you do not have any because it’s as simple as blending oats down into a powder. Oat flour can be swapped for all-purpose flour 1:1. These are all ingredients that I keep stocked in my pantry, but I understand that some of these ingredients may not be common for everyone, so here are some possible substitutions: To start, we’re simply going to mix all of our ingredients together until it forms peanut butter cookie dough.įor these peanut butter creme pies, we’ll be using: That means that all we have to do is mix up the dough and bake- no waiting required! Unlike lots of cookie recipes out there, these cookie sandwiches don’t require any chilling at all. To make these creme pies, we’re going to follow the same steps as my original Oatmeal Creme Pies recipe. If you love peanut butter as much as I do, you absolutely must make these cookie sandwiches. One peanut butter pie is only 165 calories, compared to over 400 in the Little Debbie version, and contains 9 grams of fat, just 9 grams of carbs, and a generous 12.5 grams of protein. If I had to compare the flavor to anything (aside from Little Debbie Peanut Butter Creme Pies) I would say these taste like a soft version of a Nutter Butter. Well, not anymore! Thanks to our healthier, homemade peanut butter creme pies, you can enjoy them every single day.Įach of these cookie sandwiches is packed with a TON of peanut butter flavor and nobody would ever know that they were secretly healthy. Little Debbie Peanut Butter Creme Pies are delicious, but with over 400 calories each, they may be tough for everyone to fit into their daily diets.
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