I followed some suggestions from other reviewers, which made assembly very easy. I cut down the white and brown sugar in the cookie dough to 1/3c each. I also added two TBSP sour cream into the wet ingredients so the dough wouldn't be too dry. I used natural peanut butter because I don't like the kinds with the added sugar and emulsifiers. I transferred the cookie dough into a container and put it in the fridge while I made the peanut butter centers. Cool dough is easier to handle and more elastic. I put the finished peanut butter centers in the freezer for 5-10 minutes. I formed 30 cookie dough balls so I wouldn't have any leftovers. To assemble, I put a ball into my palm and flatted it with my other palm. I put the peanut butter center inside the flattened circle, then wrapped the edges of the dough circle around the peanut butter ball. I then rolled the ball inside my hands to smooth it out. I posted pictures. Assembly was easy and not too time-consuming. The cookies don't spread when you bake them so you can jam a bunch onto one cookie sheet. However much you flatten them before you put them in the oven is how flat they'll be when you pull them out, so be sure you like how they look before you put them in the oven.
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I followed some suggestions from other reviewers, which made assembly very easy. I cut down...