Cheating Peanut Butter Vanilla Macaroons

Alicia .


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 vote

20 Min


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

How to Make Cheating Peanut Butter Vanilla Macaroons


  • 1Soften peanut butter in microwave so it is smooth and easy to mix but not hot.
  • 2In 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.
  • 3Dollop 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.
  • 4If you want to make these with the chocolate cookies here are the instructions:

    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.

Printable Recipe Card

About Cheating Peanut Butter Vanilla Macaroons

Course/Dish: Cookies

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