homemade peanut butter.

peanut buttah time.

do you recall the mallow cookie creme pies that i made quite recently? whelllll! those peanut butter cookies were made with this very homemade peanut butter recipe. 

thought i'd share my method of making homemade peanut butterrrrrrrrr, y'aaall. (<paula deen voice)

first ya take the peanuts and a crunch em, ya crunch em. nah nah. just throw em in the food processor, silly!

so easyyy, my people! i think creamy peanut butter will still be the only nut butter i won't hesitate to buy at the store (because they make it so dreamy & delicious), but every other nut butter i tells ya...make it at home if you can. bling blinggg! i dunno why bling bling but i haven't said that since like 1999 and i've randomly said it about 3 times this week. 

peanuts are cheap! like, they're the actual unit that people use to measure cheapness - peanuts!! "they're payin' me peanuts!" so yeah, make those peanuts into peanut butter and save some dough, y'aaall. bling bling.

Homemade Peanut Butter

Yields 16 oz. creamy peanut butter

Time: 10 minutes

Ingredients:

• 4 cups roasted, unsalted peanuts (as pictured above-- from the bulk section)
• 1/2 tsp. salt
• 2 tsp. coconut oil

Instructions-

Place the peanuts in a food processor. Run the processor for a few minutes, then scrape down the sides with a spatula. When the peanuts begin to form a thick texture, add the salt and coconut oil. Run the food processor for another few minutes until it looks very creamy* & shiny.

Scoop all the peanut butter into an airtight container or jar and store in the fridge.

*Note: Homemade PB will be just a little bit grittier than store-bought creamy PB. How doo they doo it?!

Add to toast, smoothies, sandwiches, fresh fruit, yogurt, spoonfuls of chocolate chips, ice cream, lalalalalaaaaa peanut butter rulez. 

qp

mallow cookie creme pies.

meee want cooookieeee.

hey there, cute stack of cookie sammiches! you are (/were) mighty delightful.

so i had a buttload of extra marshmallow fluff leftover from when i made these s'mores donuts. what else to do with leftover mallow fluff but make MALLOW COOKIE CREME PIES.

oatmeal chocolate chip (my absolute favorite favorite) and fluffernutter aka peanut butter + marshmallow!

here's a dramatic pic of butter softening in the sunshine: 

(a great method for softening cold butter! we don't have a microwave anymore - which i love. i don't miss that thing at all. but anyhoo, the sun-softened butter method works well. if the sun is shining. if not, i carefully soften it over the gas stove, or the ol' classic method of simply getting it out a couple hours early and just letting it sit.

having a bright school bus yellow kitchen is no bueno for taking photos of food. especially in the late summer afternoon like this day that i shot these cookie sammiches. ^^^ eeek.

COOKIEEEE TIIIIME!

yellow kitchen! you're cute and happy. but sometimes make pictures look displeasing.

it's a love/dislike relationship with these yellow walls.

the oatmeal chocolate chippers are just to die for. i enjoy the fluffernutter ones a lot too, but c'manng. i could eat homemade chocolate chip cookies every day for the rest of my life.

its the texture that gets me! you can easily share one of these creme pies, by the way...they are richhh. i just love the soft, buttery, chewy cookies with a creamy marshmallowy fluffy filling. the oats and choco chips take the crunch factor to the next level. let these chill in the fridge or freezer, and jaheeeez you've got quite the magical treat.

alternatively, plop a scoop of your favorite ice cream between two of these cookies and freeze it. oh wow. 

Marshmallow Cookie Creme Pies

Makes 12 creme pies - 6 Oatmeal Chocolate Chip & 6 Peanut Butter/Fluffernutter

Time: 1 hour

Ingredients:

Cookies

• 1 cup softened butter
• 1 1/2 cups granulated white sugar
• 2 eggs
• 2 tsp. vanilla extract
• 1 tsp. salt
• 1 tsp. baking soda
• 1 tsp. baking powder
• 2 cups all-purpose flour
  • {DIVIDE INTO TWO BOWLS after combining all these ingredients above!}
• 1/2 cup creamy peanut butter
• 3/4 cup semi-sweet chocolate chips
• 3/4 cup oats

Marshmallow Fluff Frosting (recipe makes a LOT o' mallow - store in airtight container in the fridge) - follow mallow fluff instructions from my S'mores Donuts recipe here

• 3 egg whites
• 1/2 tsp. cream of tartar
• 3/4 cup light corn syrup
• 2/3 cup white sugar
• 1/3 cup water
• 1 tsp. vanilla
• pinch of salt

Instructions-

Preheat oven to 375 degrees F. In a stand mixer (with paddle attachment) or large bowl, cream together butter and sugar. Add eggs & vanilla and mix until combined. Add baking powder & soda, salt, and slowly add flour, mixing in between additions to avoid a big ol' flour cloud. 

At this point, move half of the dough into a separate bowl. In one bowl, add the 1/2 cup peanut butter and mix until well incorporated. In the other bowl of dough, add the oats and chocolate chips and mix until combined.

Spray two cookie sheets with cooking spray or lightly grease them. Spoon out golfball sized amounts of dough evenly spaced on the cookie sheets. 

Bake the peanut butter cookies first (they need more time to cool and firm up - mine were super duper soft and crumbly when they came out of the oven) for 10 minutes. Remove from oven and let cool 5 minutes. Transfer to a wire rack to fully cool.

Bake the chocolate chip cookies for 10 minutes. Remove from oven and transfer to a wire rack to cool completely.

Spread a small dollop of cool marshmallow fluff onto one cookie and sandwich the other cookie on top. Wrap each creme pie cookie sandwich in tin foil and store in an airtight freezer bag in the fridge or freezer. Store for up to 2 weeks.

enjoy!!!!!!!!!!

i sure did.

qp