Name: Apple Butter Peanut Butter Cookies
Ingredients: 1 stick unsalted butter, room temp; 1/2 cup sugar; 1 tbsp glucose; 1/4 cup apple butter; 1 tsp vanilla extract; 1 1/4 cups flour; 1/3 cups milk powder; 1 tsp cream of tartar; 1/2 tsp baking soda; 3/4 tsp kosher salt; 1/2 tsp cinnamon; 1 stick unsalted butter, at room temperature; 1/3 cup peanut butter; 1 to 2 cups confectioners’ sugar, sifted; 1⁄8 teaspoon salt; 2 tablespoons heavy cream

Ingredients

For the apple butter cookies:

1 stick unsalted butter, room temp
1/2 cup sugar
1 tbsp glucose
1/4 cup apple butter
1 tsp vanilla extract
1 1/4 cups flour
1/3 cups milk powder
1 tsp cream of tartar
1/2 tsp baking soda
3/4 tsp kosher salt
1/2 tsp cinnamon

For the peanut butter frosting:

1 stick unsalted butter, at room temperature
1/3 cup peanut butter
1 to 2 cups confectioners’ sugar, sifted
1⁄8 teaspoon salt
2 tablespoons heavy cream

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Instructions

Make the cookies:

Combine the butter, sugar and glucose in the bowl of an electric mixer fitted with a paddle attachment and cream together on medium-high for 2-3 minutes. Scrape down the sides, add in the apple butter and vanilla and beat for 7-8 minutes.
Reduce mixer speed to low and add in the flour, milk powder, cream of tartar, baking soda, salt, and cinnamon. Mix just until the dough comes together – no longer than 1 minute. Scrape down the sides of the bowl.
Using a 2 3/4 oz. ice cream scoop (1/3 cup measure) portion out the dough onto a parchment paper lined baking sheet – you should get 15-20 large balls of dough. Pat the tops of the cookie balls flat – wrap the sheet pan tightly in plastic wrap and chill for at least 1 hour or up to 1 week. Do not bake the cookies from room temp – they will not bake properly!
Heat the oven to 350°F. Arrange the chilled dough at least 4 inches apart on the baking sheet, and press down on them a little bit, as they won’t spread during baking. Bake for 18-23 minutes. The cookies should look lightly browned on the edges (golden brown on the bottom). If they haven’t reached that color yet, leave them in a for an extra minute or two. Cool the cookies completely on the sheet pans before frosting.

Make the frosting:

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and peanut butter on medium speed until soft and combined, about 1 minute.
Add 2 cups of the confectioners’ sugar, salt, and vanilla. Beat on low speed until the sugar is well incorporated.
Add another 2 cups sugar and the cream. Add remaining 2 cups of sugar as needed to thicken the frosting. Beat on medium speed until the frosting is smooth and fluffy, about 4 minutes.
Frost cookies generously.