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cheating peanut butter vanilla macaroons

(1 rating)
review
ahato avatar
Private Recipe by
Alicia .
@ahato
Watertown, WI

I have a great recipe for Peanut Butter & Chocolate Macaroons that I've been making for several years, but they can be a bit time consuming to do from scratch. I was craving some crunchy, creamy sweet treats, had the filling mixed, but was out of some of the other ingredients for the cookies, so grabbed a box of vanilla wafers in substitute, which is why I call these cheating. So far I've shared it with a few friends and have gotten great feedback. At the end of the recipe are the ingredients and directions for the chocolate cookies to have them the "right" way.

►
(1 rating)
prep time 20 Min

Ingredients For cheating peanut butter vanilla macaroons

  • 1 box
    vanilla wafer cookies
  • 1/2 c
    light sour cream
  • 3/4 c
    peanut butter
  • 2 to 3 tsp
    granulated sugar
  • 1 tsp
    vanilla
  • dash
    cinnamon

How To Make cheating peanut butter vanilla macaroons

  • 1
    Soften peanut butter in microwave so it is smooth and easy to mix but not hot.
  • 2
    In a mixing bowl, beat sour cream, peanut butter, 2 tsp of the sugar, vanilla and cinnamon on a medium speed until well blended and slightly fluffy. Taste and add more sugar if desired.
  • 3
    Dollop peanut butter mixture into the middle of cookie bottom, then gently press the bottom of another cookie together so the filling comes to the edges.
  • 4
    If you want to make these with the chocolate cookies here are the instructions: Ingredients: 1/2 cup whole blanched almonds 1 3/4 cup confectioners' sugar 3 Tbsp unsweet cocoa powder 3 egg whites 2 tsp granulated white sugar tiny pinch salt Pulse 1/2 the almonds with 1/2 the confectioners sugar in a food processor until very finely ground. Add the remaining almonds, cocoa powder and confectioners sugar and pulse again until finely ground and well blended. In a large mixing bowl with an electric mixer beat the egg whites until white SOFT peaks form. Add the granulated sugar and beat until STIFF peaks form. With a spatula, very gently fold in the almond & sugar mixture. Pour batter into a pastry bag with a plain tip. Pipe out approx 1-inch mounds at least 2 inches apart on baking sheets lined with parchment paper. Bake for 6-9 minutes until the tops look dry but are just barely soft to the touch. Transfer cookies while still on parchment paper to rest 5 minutes before carefully peeling the paper off and transferring to wire racks to cool. I was given a tip to help get the parchment paper off easily, lightly dampen a kitchen towel, like a few light mists from a spray bottle, and transfer the cookies to it while they initially cool. Allow cookies to cool completely before assembling with filling.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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