After I returned from my trip late last week, I couldn’t wait to try out a few tasty new recipes that I’d been eyeing on Pinterest during my time away (I posted about the strawberry cheesecake pie on Monday). Ahh…the homey goodness of cooking in your own kitchen! I actually posted about these Half-way to Heaven Peanut Butter Cookies by Broma Bakery a few weeks ago, but after making them I felt compelled to follow-up with a recipe review.
So here you go: if you are a lover of peanut buttery desserts do yourself a favor and add these to your next baking day plans. They are delicious served both with and without the peanut butter cream filling, so if you’re trying to lighten things up a bit, you can leave it out (although I do recommend at least trying it with the filling once). Not only are these little morsels of goodness easy to make, but the end result is so yummy, nobody will believe that you weren’t slaving away for hours to create them. I didn’t give away any of my batch (I know, sooo bad) but my dear friend Marichelle packaged up the ones she baked to share at a party she attended and they were a big hit. Doesn’t her packaging kill you?!
Find the Half-way to Heaven Peanut Butter Cookie Recipe here. If you need your cookies to be gluten-free (like I do) you can include these simple adaptations:
- Use gluten-free rolled oats, like the kind available through Bob’s Red Mill (I purchased mine at Whole Foods)
- Use gluten-free flour, like Carol’s gluten-free all purpose flour
- Be sure to use gluten-free versions of all other ingredients, such as the vanilla and peanut butter
- Keep all measurements the same as the original recipe
Photo by me (Ez Pudewa)