I used to make a peanut butter dough (I think it was just PB and powdered sugar) that I think would be great rolled out and put on chocolate roll-out cookies (like MMF). My question: has anyone else made something like this? I can't be sure it was just the two ingredients, and now I'm curious.
i found this one online. Not sure if this is what you are looking for. But it is used at schools/daycares for kids to make faces out of then theydecorate it with raisins, etc. and eat them.
4 pounds peanut butter
3 pounds powdered sugar
3 1/2 cups karo corn syrup
2 tablespoons vanilla extract
Mix all ingredients together in mixing bowl with paddle until dough comes together. Do not over mix. Keep at room temperature.
Well, this sounds interesting and quite yummy, but I am wondering a couple of things -
Peanut butter is quite oily, so how would it stay on the cookie?
I make a candy filling that is similar to what you are speaking of. I use it in miniature ice cream cones. I have to line the cones with chocolate before filling, otherwise the fat in the peanut butter seeps through and softens the cone. I am afraid that the recipe, as stated, would soften the cookies the same way.
How you would get it on the cookie? The recipe sounds very crumbly to me. It would need some elasticity to roll, cut and place.
Shelf life is my next concern. Peanut butter, when exposed to open air, has a tendency to turn rancid quickly.
Does anyone have any information for the author of this thread?
Theresa 
When I make peanut butter frosting, I just add pb and a little salt to the regular buttercream. (The salt really brings out the pb flavor, without it it seems flat.)
Then, when I made the turkeys, I added cocoa and powdered sugar to get the consistancy needed to roll out the bodies and necks.
When I made pb 'private parts' with just pb, powdered sugar and coloring, the surface sort of crusted over and then I covered them with cling wrap. I don't know how long they would be good for, they were eaten within 2 days...
Hope this helps, some.
I am definitely going to follow this thread, as I think PB on top of cookies sounds delicious! I use rolled buttercream on my cookies and that's oily and never have a problem getting them to stick to the cookie....I assume you could use a touch of corn syrup on the cookie to "adhere" the PB dough to the cookies. It works great with RBC.
I'm bummed I haven't been able to keep up with this thread...been unable to get to a computer. I haven't been able to find the recipe I used MANY years ago, but it wasn't oily at all, and had the consistency of soft playdough. I would send it to school (kindergarten) with mini-cutters so the kids could roll and cut their own shapes, which they put on crackers and ate. (Parents were asked to supply a snack that was "educational"). If put on cookies, I had planned to keep them refrigerated, so hopefully the rancid part wouldn't be an issue. I'm hoping to just do some experimenting this weekend.
That's alright, GeminiR. If you go into the forums tab, you will see a section for watched topics. Once you reply to a post here at CC, it automatically goes into your Watched Topics section. Even if the thread title disappears from the homepage screen, you can track it there.
Theresa
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