January 27th was National Peanut Butter Day. I posted Snoop Dogg's Rolls Royce PB-Chip Cookies and thought we were set, but then this morning I found a new peanut butter cookie recipe from Disney Parks. This one was impossible to resist! The recipe makes big, fairly soft, thick, peanut butter cookies with a touch of honey. And if that's not enough, they are frosted peanut butter cookies shaped like Mickey Mouse heads.
Shaping Mickey Mouse Heads
You are supposed to use a Mickey Mouse cookie cutter to cut the cookie into big Mickey Mouse heads, but if you don't have a cutter you can very easily shape your own. Here's how I did it. I divided the dough into 12 balls. For each ball, I used half to make two ears and the other half to make the body. It was probably easier than cutting.
Teddie Peanut Butter
The recipe and ingredients are pretty straightforward, but I wanted to mention that I used my new favorite peanut butter, Teddie! I saw their sign while in Boston and thought it was cute. Then recently, I discovered their peanut butter at Publix. It is unsweetened, but you can hardy tell because it has this really deep roasted flavor. And no, this is not an ad or some sort of paid endorsement. I just like their peanut butter. Update: It's Teddie not "Teddy's" like I was spelling it. The little bear logo threw me off.
Another Good Peanut Butter Cookie Recipe
Anyhow, Disney Parks frosted peanut butter cookies were a lot of fun. While making them, I was reminded of one of my old small batch recipes for Giant Peanut Butter Cookies, which calls for powdered sugar. I'd completely forgotten about that one, but it's also a good recipe and has some reviews on it from the olden days. So if you want big, unfrosted chewy peanut butter cookies, you might try that one.
Disney Parks' Frosted Peanut Butter Cookies
- 1 ½ cups all-purpose flour, weigh or sift before measuring (210 grams)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 4 tablespoons unsalted butter at room temperature (56 grams)
- 1 cup creamy peanut butter (I used Teddy's unsweetened) (260 grams)
- 1 ½ cups light brown sugar (300 grams)
- 2 tablespoons honey (40 grams)
- 2 large eggs
- 1 teaspoon vanilla
Peanut Butter Frosting
- ½ cup unsalted butter, softened
- ½ cup peanut butter
- 1 cup powdered sugar
- 1 ½ tablespoons heavy cream
- ½ teaspoon vanilla
- ⅛ teaspoon salt (omit if using salted butter)
- In a bowl, mix together the flour, baking soda, baking powder and salt. Set aside.
- In a mixing bowl, using an electric mixer, beat the butter, peanut butter, brown sugar and honey until smooth.
- Beat in the eggs and vanilla, scraping down the side of the bowl. When fully blended, stir in the flour mixture to make a soft dough.
- Cover bowl and chill for 30 minutes. Meanwhile, preheat the oven to 350 degrees F.
- Using a quarter cup measure, scoop out large balls of dough. You can use Mickey shaped cutters or you can shape Mickey heads. To shape a Mickey head, divide dough ball in half. Use one half to form two balls for ears, and use the other half for the face. Arrange like a Mickey and press to about ½ inch thick onto parchment lined baking sheets.
- Or skip and just press the 12 balls into ½ inch thick circles.
- Bake at 350F for about 12 minutes or until the cookies look set and have little cracks. Let cool on a rack while you prepare the frosting.
- Beat together softened butter and peanut butter, then beat in the powdered sugar and vanilla. Add the cream until you get a smooth and spreadable consistency. You may want to add more peanut butter at this point, but that's optional. It's a very smooth and rich frosting.