I haven’t done a recipe on here in a while, but every so often I get the hankering to discover new ways to use ingredients and make yummy baked goods. I actually love using recipes from my favorite food bloggers, because they excel at what they do; and let’s face it. I’m not a food blogger; I just occasionally like to throw in a recipe and encourage you that butter and sugar are friends (not enemies), unless you are dairy free. 🙂 Today’s recipe came from a thought I had yesterday. I wanted to do cookies, but I wanted to frost them too; so I made these frosted peanut butter ‘pillow’ cookies. They were so soft, and the frosting was just perfect.
Now I usually stink at recipe creating; I just do. I’m a little too adventurous, and I don’t keep careful notes. Yet, I’ve been learning that it’s definitely a humbling process, and it’s always good to have failures because failures teach you. Failures in cooking/baking can be friends not your worst enemies.
Also who does not love the beauty of looking into a bowl full of delicious cookie dough? I’m actually not a huge fan of eating cookie dough raw, but sometimes you do have to take a taste (which is OK even if ED tells you not to.)
This recipe was kind of a blend of my favorite flavors; peanut butter, chocolate, and marshmallows. This might sound odd, but my favorite kind of s’more is a graham cracker stuffed s’more with a marshmallow, peanut butter slathered on both sides, and a square of chocolate in the middle.
I would put peanut butter in almost everything, but I try to vary it with other nut butters.
This cookie recipe was made while I was running up and downstairs trying to get some projects done, and I’m thankful, that by God’s grace, I didn’t burn any batches.
This recipe makes around 14 cookies, but if you like your cookies bigger than 2-3 inches in diameter, you can definitely make them bigger. I’m not policing cookie sizes here.
I decided to use some unusual food groups in the cookies too, because I still had leftover Kohana Coffee from this recipe. I also purchased a jar or ‘container’ of Further Food Collagen for a discount from them a while ago, which I have been using regularly, and I thought it wouldn’t hurt to add some collagen to my cookies. If you want to try their collagen, you can use my non-affiliate code, ‘Beauty10’ for a discount!
This recipe is really simple. I didn’t mix the dry ingredients separately, so you can do it all in one bowl. However I did cream the butter and sugar together before adding eggs, vanilla, cold brew coffee, and the nut butter. Then I added all the dry ingredients and the chocolate chips and marshmallows.
The frosting was super easy to whip up, and I always seem to have ‘chunks’ of butter or coconut oil in my frosting (probably because I’m too impatient), so I decided to forego both butter and coconut oil and just use peanut butter, powdered sugar, and almond milk for these frosted peanut butter pillows. 🙂
I am thankful to report that it all went really well!
God is SO gracious.
‘The steadfast love of the Lord never ceases;[a]
his mercies never come to an end;
23 they are new every morning;
great is your faithfulness.’ (Lamentations 3:22-23)
Shall we introduce you to the cookie recipe now? Also can I give a shoutout to the the recipe plugin that I use, ‘Matcha?‘ It’s amazingly simple to use, incredibly straightforward, and it has a beautiful simple design. 🙂 If you’re looking for one, this is by far my favorite.
Frosted Peanut Butter Mocha Cookies
|Prep:||Cook:||Yield: 12-14 cookies||Total:|
Frosted soft pillows of peanut buttery and chocolate and marshmallow goodness!
- 1/4 c. sugar
- 1/4 c. brown sugar
- 1/2 c. butter, softened
- 2 tbsp. Me Eat Paleo Chocolate Coconut Nut Butter
- 1 tbsp. Kohana Cold Brew Coffee (you could also use coffee you've brewed)
- 1 egg
- 1/2 tsp. vanilla
- 1 scoop collagen peptides (about 1/8 cup)
- 1 cup Trim Healthy Mama Almond Flour Blend (Gluten Free)
- 1 tsp. baking powder
- 5 big marshmallows, torn into 4 pieces each.
- 1/4 c. chocolate chips "
- 1/4 c. peanut butter
- 2 tbsp. Califia Farms Almond Milk
- 1 cup powdered sugar
- Preheat oven to 350 degrees Farenheit. Line a baking sheet with parchment paper or grease it. I also have these amazing silicone pan liners which are reusable and washable (which I LOVE!).
- In a medium sized bowl cream together softened butter, sugar, and brown sugar for about 1 minute. Beat in egg, vanilla, nut butter, and cold brew coffee. Once those are well combined, add your flour and baking powder. Mix until no shred of flour can be seen. Then sprinkle your torn up marshmallows and chocolate chips in and stir to combine.
- Grease your hands and roll the dough into balls. I made about 14 '2 inch' cookies.
- Bake for 10-15 minutes (depending on how doughy or how crunchy you like your cookies.
- While the cookies are baking beat the peanut butter and powdered sugar together. Sprinkle in almond milk until it reaches the consistency of the photo I'll share below!
- Take your cookies out and let them cool. When they are cool, dollop the frosting on with a spoon. 🙂 Enjoy that goodness of the peanuts, the sugar cane, the milk, and all the other delicious foods that God has made for His glory!
Also please feel free to take a spoon and scrape the remnants of the frosting out. You don’t want any of that frosting to be left behind, and I hope you enjoy these delightful little peanut butter frosted pillows of sugar and butter and delicious.
Do you like frosted cookies? (Have you ever had those frosted sugar cookies from Walmart or Safeway)
Frosted Cake or Cake without frosting?
Do you like the peanut butter mocha combo?
Pin for later: