Peanut Butter Cookie Sandwiches With Milk Chocolate Buttercream

You know, it's pretty lame that we had this huge drought all summer so that we didn't get any good strawberries or tomatoes or anything cool like that, and then here in the end we're getting rain like crazy.

Michigan. Pft.


In fact yesterday we were having this huge thunderstorm and Mom was trying to take a nap so she was like, "Hey Yammie, will you turn off the light in here." So I turned them off on my way out and behind me I heard, "Oh noooo. I think the power's out."

Really, Mom?

Speaking of storms, I'd like you to meet my swirling, chocolatey vortex of doom.

Don't worry. It's just frosting.



So guess what. You know how I don't have a case for my camera and I never really take care of it very well like the irresponsible child I am? Well, I left it on the counter the other day and one of the kids knocked it on the floor (I'm not naming any names *cough*Bellie*cough*Iwillkillyou*cough*). Well, of course the lens broke. It was this loveable old piece of crap with an aperture ring. The aperture ring got smashed so it was stuck at like f/22 (have I lost you yet?). Well, anyways, luckily Dad can fix pretty much anything so he took it apart and put it back together so that it's open wider. So it works sort of okay temporarily. But! This turned out to be a blessing in disguise because I wanted to get a new lens anyways. And I also ordered a case.

Look at me. Taking care of my expensive things like a grown up.

Well, you probably didn't come here to hear about Mom's short term memory loss or a bunch of camera lingo that probably means nothing to you. You came here for cookies.

These are actually a better version of something I made in April 2011. That was when my blog was just a newborn baby. And, um, speaking of photography? I would like to think I improved a little since then. Heh.

Peanut Butter Cookie Sandwiches With Milk Chocolate Buttercream

3/4 cup peanut butter
1/2 cup butter
1 1/4 cup brown sugar
1/4 cup honey
1 teaspoon vanilla
1 egg
1 2/3 cup flour
3/4 teaspoon baking soda
3/4 teaspoon salt

Mix together the peanut butter, butter, brown sugar, honey, and vanilla. Beat in the egg. Stir together the four, soda, and salt and add to the rest, mixing until well blended. Roll tablespoonfuls in sugar and bake on an ungreased sheet at 375ºF for 7-11 minutes until desired doneness is reached. Cool completely before frosting.

Milk Chocolate Buttercream:
2 cups milk chocolate chips (11.5 oz.)
1 cup cold butter
2 tablespoons cocoa
pinch salt
1/2 teaspoon vanilla 
A little powdered sugar if necessary

Melt the chocolate chips in the microwave. If you're microwave is really powerful like mine, you'll want to turn the power down to about 20% and stir it every 40 seconds until smooth. Allow to cool. Cut the cold butter into cubes and beat in 1/2 of a stick at a time into the melted chips until no lumps remain. Beat in the cocoa, salt, and vanilla. If you would like it thicker, add a little powdered sugar at a time until desired consistency is reached (I didn't add any powdered sugar to mine). Frost cooled cookies and sandwich them together.

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