“OMG. These are deadly. Insanely delicious. You should package them and sell them!”
What more can I say? This feedback really provides you with all the details you need: White Chocolate Peanut Butter. Graham Cracker Crumbs. Lemon Zest and Juice. Lemon Curd. COOKIES.
You’re welcome.
White Chocolate Peanut Butter Graham Lemon Curd Cookies
White Chocolate Peanut Butter Graham Lemon Curd Cookies
16 oz. Peanut Butter Co. White Chocolate Peanut Butter
4 oz. butter (1 stick), room temperature
3 large eggs
1 cup white sugar
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. sea salt
juice and zest of 1 fresh lemon
1 1/2 cups graham cracker crumbs
2 1/2 cups all purpose flour
1/2 cup Bonne Maman Lemon Curd
Preheat the oven to 375 degrees.
Cream together the peanut butter, butter, eggs, sugar, baking soda, baking powder, sea salt, and lemon. Mix until creamy and fluffy.
Fold in the graham cracker until once again fluffy.
Add the flour, 1/2 cup at a time, until well combined.
Scoop into 1″ sized balls onto parchment lined baking sheets.
Flatted with the back of a juice glass.
Next, using the back of a teaspoon measuring spoon, create a small divot in the center of each cookie dough flat.
Fill with lemon curd.
Bake for 12-15 minutes, until golden brown and the curd is bubbly.
Remove from the oven and cool for several minutes before noshing.
Excellent with vanilla bean ice cream! 😋
